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Bauknecht BLZS 7200 Manual

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COMBINED STEAM COOKING TABLE
MEAT
max. level
FOOD Container Function shelf Temperature(°C) core probe (°C)
Cooking time
(minutes)
roast beef medium pyrex meat 2 210 54
55-60
roast beef rare pyrex meat 2 210 48
45-55
roast veal pyrex meat 2 210 68
70-75
roast pork pyrex meat 2 210 75
55-70
Leg of lamb pyrex meat 2 210 48
60-70
FOOD Container Function shelf Temperature(°C) Internal temp.
Cooking time
(minutes)
POULTRY
max. level
chicken pyrex chicken 2 200 83 55-65
turkey 6-7 kg drip-tray chicken 1 200 83 130-160
duck pyrex chicken 2 200 80 70-75
goose drip-tray chicken 2 200 80 70-80
FOOD Container Function shelf
Tem p e rat u r e (
°C)
Cooking time
(minutes)
FISH
medium level
salmon fillet 1 kg pyrex fish 2 180 28-35
salmon steaks pyrex fish 2 180 18-20
salmon darne pyrex fish 2 180 25-30
gilthead 350g pyrex fish 2 180 25-30
sole 350g pyrex fish 2 180 18-25
sea bass 1kg pyrex fish 2 180 40-45
maigre fillets/steaks pyrex fish 2 180 15-20
maigre 600-800g pyrex fish 2 180 35-40
turbot pyrex fish 2 180 30-45
tuna steaks pyrex fish 2 180 18-20
FISH (with steamer)
max. level
salmon fillet 1 kg Steamer Steamer 2 100 25-30
gilthead 350g Steamer Steamer 2 100 30-35
sole 250-300g Steamer Steamer 2 100 17-23
sea bass 1kg Steamer Steamer 2 100 35-40
salmon steaks Steamer Steamer 2 100 18-20
maigre fillets/steaks Steamer Steamer 2 100 18-20
turbot Steamer Steamer 2 100 25-35
prawns Steamer Steamer 2 100 10-12
stuffed vegetables/ fruit
max. level
tomatoes pyrex/pan Vegetables 2 185 20-25
aubergines pyrex/pan Vegetables 2 185 30-35
courgettes pyrex/pan Vegetables 2 185 30-35
artichokes pyrex/pan Vegetables 2 185 45-50
peppers pyrex/pan Vegetables 2 185 25-40
onions pyrex/pan Vegetables 2 185 30-35
apples pyrex/pan Vegetables 2 185 30-35
apricots pyrex/pan Vegetables 2 185 20-25
peaches pyrex/pan Vegetables 2 185 25-30
VEGETABLES (with
steamer)
max. level
carrots Steamer Steamer 2 100 30-35
courgettes Steamer Steamer 2 100 25-30
artichokes Steamer Steamer 2 100 30-35
peppers Steamer Steamer 2 100 22-28
fennel Steamer Steamer 2 100 35-40
cabbage Steamer Steamer 2 100 22-28
potatoes Steamer Steamer 2 100 20-30
Brussels sprouts Steamer Steamer 2 100 20-30
broccoli Steamer Steamer 2 100 22-28
bread /leavened cakes
max. level
long loaf bread drip-tray custom medium 2 180 40-50
cake/sponge cake cake tin custom medium 2 170 35-40
focaccia drip-tray custom low 2 170 40-50
muffins metal moulds custom low 2 185 18-22
bread drip-tray custom medium 2 180 40-50
plumcake mould custom medium 2 170 50-55
Sweets
max. level
creme caramel Steamer Steamer 2 100 20-25
custard Steamer Steamer 2 100 25-30
Short pastry cake tin custom low 2 170 30-35
fruit pie round pyrex custom medium 2 170 45-50
Easter cake metal cake tin custom medium 2 170 50-60
cheese pie metal cake tin custom medium 2 170 50-60
shortbread baking tray custom low 2 170 18-20
CORE PROBE USE
The Core Probe can be used in the “Steam” “Meat”, “Poultry”
and “Manual” functions after setting the required Function.
•
Insert the Core Probe in the fleshiest part of the meat
(see figure).
•
Place the food in the oven and connect the end of the probe
in the hole located on the right wall of the compartment
USING SUITABLE PROTECTIVE GLOVES TO AVOID
BURNS (see figure).
•
When connected, the symbol “P” appears on the display.
With the “+/-” Browse knob set the probe temperature as
suggested in the cooking tables and confirm the start of
cooking with the “OK” button”.
•
Cooking ends when the probe detects the set temperature.
At the end, the cooking time can be prolonged
(with the “+/-” knob).
•
For the manual function, it is necessary to firstly set the oven
temperature (130°C-250°C) and then that of the Core Probe.
•
If the Core Probe is not used, confirm with “OK”, set the
cooking time with “+/-” Browse knob and press “OK” to
start cooking.
… 7 …


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Others manual(s) of Bauknecht BLZS 7200

Bauknecht BLZS 7200 User Manual - German - 15 pages

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Bauknecht BLZS 7200 User Manual - Dutch - 8 pages


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