Philco POB 62 - Příručka (Stránka 66)

Half Steam + Heat
Type of Food
Half Steam + Heat (Water amount: about 300 ml)
Shelf position Temperature (°C) Time (min.)
Custard / flan in individual
dishes
1)
2 90 40 - 45
Baked eggs 1) 2 90 35 - 45
Terrine 1) 2 90 40 - 50
Thin fish fillet 2 85 15 - 25
Thick fish fillet 2 90 25 - 35
Small fish up to 350 g 2 90 25 - 35
Whole fish up to 1000 g 2 90 35 - 45
1) continue for a further half an hour with the door closed.
Reheating
Type of Food
Half Steam + Heat (Water amount: about 300 ml)
Shelf position Temperature (°C) Time (min.)
Dumplings 2 85 25 - 35
Pasta 2 85 20 - 25
Rice 2 85 20 - 25
One-plate dishes 2 85 20 - 25
Quarter Steam + Heat
Type of Food
Quarter Steam + Heat 1)
Shelf position Temperature (°C) Time (min.)
Roast pork 1000 g 2 160 - 180 90 - 100
Roast beef 1000 g 2 180 - 200 60 - 90
Roast veal 1000 g 2 180 80 - 90
Meat loaf, uncooked, 500 g 2 180 30 - 40
Smoked loin of pork 600 - 1000 g
(soak for 2 hours)
2 160 - 180 60 - 70
Chicken 1000 g 2 180 - 200 50 - 60
Duck 1500 - 2000 g 2 180 70 - 90
Goose 3000 g 1 170 130 - 170
Potato gratin 2 160 - 170 50 - 60
Pasta bake 2 190 40 - 50
Lasagne 2 180 45 - 55
Misc. types of bread 500 - 1000 g 2 180 - 190 50 - 60
Rolls 40 - 60 g 2 180 - 210 30 - 40
Ready-to-bake rolls 2 200 10 - 20
Ready-to-bake baguettes 40 - 50
g
2 200 20 - 30
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