AEG EBSL7SCN, EBKSL7SAL, EBKSL7CN, EBKSL7SCN, EBKSL7WS User Manual
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Oven for kitchenette
Profi-Steam
Programmed recipes
Baking/roasting table
EB SL7(S)
(55 cm, with range drawer)
EBK SL7(S)
(55 cm, without range drawer)
EB SL70(S)
(60 cm, without range drawer)
This document is an integral part of the usage instructions for Profi-Steam
Steaming table
Dishes withstand up to 120 °C
resistant to heat
Couscous with liquid
(with liquid 1:1)
Dry rice
(with fluid 1:1)
Maize (polenta)
(with liquid 1:3)
Potatoes in the jacket
Boiled potatoes
«Sauerkraut»
«Ratatouille»
Brussel sprouts
Cauliflower
Tomatoes
Kohlrabi, cellery, fennel
(cut)
Zucchini
2.5 dl
12-15’
5.5 dl
35-40’
5.5 dl
35-40’
7 dl
35-45’
5.5 dl
35-40’
7 dl
50-60’
4 dl
25-30’
5.5 dl
30-35’
7 dl
20-25’
2.5 dl
15-20’
5.5 dl
35-40’
4 dl
20-25’
The stated water quantities are
only for your orientation and can
vary according to size/ quantity!
Cut carrots
Thaw and cook vegetables
Blanch vegetables
«Nussschinkli» 1 kg
Smoked spare rib 1 kg
«Wienerli»
«St. Galler Schüblig»
«Waadtländer Saucisson»
Pork sausage
Trout 250 - 300 g
Fish filets
1
Page
5.5 dl
30-35’
5.5 dl
30-35’
2.5 dl
15-20’
7 dl
50-65’
7 dl
45-55’
2.5 dl
15-20’
4 dl
25-30’
5.5 dl
25-35’
4 dl
20-25’
4 dl
20-25’
2.5 dl
10-15’
Steam hot
Use heat-resistant
pots and pans
Warming up a menu
(6 plates, 24 cm)
Pork roast 1 kg
Roast beef 1 kg
Veal roast, 1 kg
«Fleischkäse», raw 500 g
Smoked spare rib 600 - 1000 g
Soak in water 2 hours
Chicken 1 kg
110°
15-20’
180°
55-65’
180°
55-65’
180°
45-55’
180°
30-40’
180°
35-45’
200°
60’
Duck 1.5 - 2 kg
Goose 3 kg
Leek/potato gratin
Noodle casserole
Lasagne
Different kinds of bread 500 - 1000 g
Bread rolls 50 - 60 g
- Stated times are for your orientation,
they will vary depending upon size /quantity!
- Generally add 2 dl of water!
- Do not pre-heat oven!
Hot air alternating with steam wet
First roast the meat until it is brown and crispy with hot air.
After the hot-air treatment, switch off the range and allow it to cool to about 70 °C with the door open!
Then place the vegetables and the side dishes in the cooking dishes to go with the meat and steam all of
it together.
Roast beef 1 kg
Pork roast 1 kg
Veal roast, 1 kg
Meat
180°
50-60’
180°
40-50’
180°
40-50’
Brussel sprouts, polenta
Potatoes, vegetables,
Roasting sauce
Dry rice, vegetables
Meat
AND
Side dishes
5.5 dl
30-35’
5.5 dl
30-35’
5.5 dl
30-35’
180°
55-65’
170°
130-170’
180°
40-50’
180°
35-45’
180°
45-50’
190-200°
50-60’
200-210°
20-25’
Programmed recipes
CLEANING
See «cleaning and care»,
Usage instructions page 4+5
Operation:
A
VEGETABLE
for 4-5 people
- Dishes withstand
up to 120 °C
1
Switch on range
A
2
Select recipe
(push several times)
POTATO
GRATIN
3
The function and usage
levels will be displayed
The oven switches on
after 5 seconds
TROUT
250 - 300 G
WARMING
for 4-6 people
POTATO
GRATIN
for 4-6 people
2
PIZZA
for 4 pcs., round, ø 28 cm
CHICKEN
for 4 people
- Dishes withstand
up to 120 °C
- Use heat-resistant
pots and pans!
- Grease gratin casserole
with butter
- TOMATO SAUCE
- All ingredients at room temperature
- Take the chicken out of the
oven 1 h before cooking
PEEP, PEEP, PEEP!
Signal sounds 10 minutes before
4
time runs out
Check the cooking result
5
0.00
PEEP!
6
Alarm indicates when finished
(Push any button!)
ROAST
VEAL
for 4-6 people
ROAST
PORK
for 4-6 people
CHEESE
TART
APPLE
TART
BUTTER
PLAIT
2 Pcs.
- Remove the meat 1 hour before
cooking from the refrigerator
- Remove the meat 1 hour before
cooking from the refrigerator
- 1 original baking sheet or 2 round
«Wähen» sheets, 28 cm in diameter
- 2 rolls of cake dough rolled out
- All ingredients at room temperature
- 1 original baking sheet or 2 round
"Wähen" sheets, 28 cm in diameter
- 2 rolls of cake dough rolled out
- All ingredients at room temperature
- Peel apple, remove core and cut
up into 12 pieces
- All ingredients at
room temperature
2 pcs., 620 g per pc.
BREAD
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