Electrolux EOB98000A Livro de Receitas descarregar pdf (Página 57)

uses, tables and tips electrolux 57

Half Steam + Heat

The Half Steam + Heat method of prep-

aration is particularly suitable for foods

with a high moisture content and for de-

frosting and re-heating foods.

Half Steam + Heat Cooking Table

Quarter Steam + Heat

Quarter Steam + Heat cooking is partic-

ularly suitable for roasting large joints of

meat and defrosting or re-heating portions

of food cooked previously.

Type of food

Half Steam + Heat

(Max. water amount 250ml)

Temperature

in °C

Time

in mins.

Oven

level

Custard / flan in individual dishes 95 35-40 2

Baked eggs 95 30-40 2

Vegetable terrine 95 40-50 2

Thin fish fillet 85 15-25 2

Thick fish fillet

Small fish up to 350g

85 25-35 2

Whole fish

up to 1000g

85 35-45 2

1 2 ... 52 53 54 55 56 57 58 59 60 61 62 ... 75 76

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