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Interval Steam
Interval Steam cooking is particularly suitable for roasting large joints
of meat and defrosting or re-heating portions of food cooked previous-
ly.
Interval Steam Cooking Table
Cooking on more than one oven level
Type of food
Re-heating of complete meal
6 plates, dia. 24 cm
Roast pork 1 kg
Roast veal 1 kg
Meat loaf, uncooked, 500 g
Veal sausages
Frankfurters
Smoked loin of pork 600-1,000 g
Chicken, 1 kg
Duck 1.5-2 kg
Goose 3 kg
Fish fillets
Potatoes au gratin,
Leek/potatoes au gratin
Pasta bake
Lasagne
Misc. types of bread
500-1,000 g
Rolls 50-60 g
Cut up a whole roast before warming.
* Pre-heat the oven.
Interval steam (250 ml water)
Temperature
in °C
in mins.
120
180*
180*
180
90
90
180
180*
180*
170*
130-170
90
180
180
180
190-200
200-210
Time
Oven
level
15-20
1, 3 and 5
55-65
2
45-55
2
30-40
2
15-20
2
15-20
2
35-45
2
45-55
2
55-65
2
1
10-15
2
40-50
2
35-45
2
45-50
2
50-60
2
20-25
2
37
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