Page 1
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
Page 2
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’
Page 3
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
--
Page 4
INGREDIENTS PREPARING
400 g of cauliflower
200 g Carotts
200 g Kohlrabi
200 g Zucchini
4 poached trout (250-300 g)
1 lemon
Pepper, salt
All food which is suitable for thawing
and warming up
1000 g of potatoes
200 g of milk
200 g of cream
50 g of grated cheese
Salt, freshly ground pepper, nutmeg, garlic powder
- Rinse cauliflower and split up and put into «Röslis»
- Peel carotts and cut into 1x1x4x cm spears
- Peel kohlrabi and cut into 1x1x4x cm spears
- Wash zucchini and cut into 1 cm wide slices
- Wash trout well inside and out, rub with lemon juice, very little spicing
- Lay out on a plate or, if you have one, in a casserole with a colander
insert (see special accessories)
- Arrange food on plate or the dishes individually or mixed together
- Place in the oven without covering
- Peel potatoes, cut in 3 mm cubes and layer in a gratin casserole
- Flavour with salt, black pepper, nutmeg and garlic
- Mix milk and cream and pour on the potatoes
- Put cheese on last
DOUGH PREPARING THE DOUGHTOMATO SAUCE TOMATO SAUCE
250 g Water
50 g 1 Egg
20 g Yeast
30 g Olive oil
10 g Salt
500 g White flour
800g Peeled, chopped
100 g Onions, finely chopped
2 pcs. Garlic cloves, finely chopped
Salt, black pepper, oregano and pizza spices
tomatoes (2 tins)
- Dissolve yeast in water and knead with
remaining ingredients into elastic dough
- Keep dough covered 30 minutes,
knead 3 times during this time
- Mix onions, garlic, spices with tomatoes
- Allow the liquid to boil off until it becomes
a thick sauce, let the mixture cool
2 pcs. of chicken weighing 1000-1200 g
2 tbsp Peanut oil
Salt, pepper, paprika, garlic powder, a touch of mustard
1000 g Veal roast
2 tbsp Peanut oil
Salt, pepper, paprika, a touch of mustard
1000 g Pork roast (neck)
2 tbsp Peanut oil
Salt, pepper, paprika, a touch of mustard
TOPPING PREPARATION OF SAUCESAUCE
50 g
480 g Cake dough (1.5 rolls)
600 g Cheese mixture;
«Emmentaler», Sbrinz, Gruyer
100 g Onions
Cut cubes 4 mm wide
Cake mixture (1.5 rolls)
480 g
Grated hazelnuts
50 g
1000 g
Apples
100 g
250 g
300 g
100 g
50 g
200 g
White flour
2 eggs
Cream
Milk
6 g
Flavored salt
Salt, black pepper, nutmeg
SAUCE PREPARATION OF SAUCEINGREDIENTS FOR TOPPING
2 eggs
Sugar
Salt
3 g
Cream
- Clean the chicken inside and out, rinse and dry on kitchen cloth
- Mix peanut oil with spices and brush evenly on chicken
- Wash veal and dry on kitchen cloth
- Mix spices with peanut oil and brush evenly onto the meat
- Flash fry meat in a very hot skillet on all sides for 10 minutes
and put into casserole dish
- Wash pork roast and dry on kitchen cloth
- Mix spices with peanut oil and brush evenly onto the meat
- Place the meat in the roasting casserole and roast
Stir flour and eggs together until smooth,
mix in milk, cream and flavored salt
Stir eggs, sugar and salt until smooth and the
sugar has dissolved,
then mix with the cream
White flour
750 g
Sugar
10 g
Salt
15 g
Yeast
30 g
Butter
100 g
Semi-white flour
450 g
Rye flour
250 g
Salt
15 g
Yeast
20 g
50 g
400 g
250 g
250 g
1 Egg
Milk
Milk
Water
PREPARING THE DOUGH
- Dissolve the yeast in liquid, add rest of ingredients and knead into
an elastic dough
- Cover dough and let stand 30 - 40 minutes, knead it 2 to 3
times during this time
PREPARING THE DOUGH
- Dissolve the yeast in liquid, add rest of ingredients and knead
into an elastic dough
- Cover dough and let stand 30 - 40 minutes, knead it 2 to 3
times during this time
Page 5
FINISHING
COOKING/ROASTING/BAKING
TIPS
2
Page
- Combine ingredients in an open cooking pot
- Cook without adding water!
- No spices or salt are needed
- Split up dough into 4 portions, roll into balls and roll out with a lot
of flour into flat pizza doughs 3 to 4 mm thick
- Brush the pizza doughs with cold tomato sauce, leave about 1 cm
on edge empty. Put on any toppings you desire and sprinkle pizza
cheese on top.
Steam wet
Steam wet
Steam hot
Steam hot
Pizza level
35’
25’
110°
20’
2.5dl
180°
40’
210°
13’
5.5 dl
4 dl
2.5dl
- Cook without pre-heating!
Back with pre-heating to pizza level 210 °C
(a signal will sound when the temperature
is reached)
Put the baking grating on the second groove and the high-edged
baking sheet on groove 1, if need be with an inserted colander
(special accessory)
Put the baking grating on the second groove and the high-edged
baking sheet on groove 1
Put the baking grating on the second groove and the high-edged
baking sheet on groove 1, if need be with an inserted colander
(special accessory)
- Place dough on greased baking sheet and poke holes in it liberally
- Evenly spread cheese and cut onions and pour sauce on top
- Place the dough on greased baking sheet and press down well
- Spread hazelnuts evenly over dough
- Place cut apples on top
- Pour sauce on apples
Steam hot
Low
temperature
cooking
Steam hot
Pizza level
Hot air
2.5dl
180°
50’
80°
120’
2.5dl
180°
65’
180°
35’
190°
40’
- Turn the chicken over after it has cooked half the time
- Pre-heat to 90 °C / 10 minutes
- Turn the roast over after it has cooked half the time
Variations:
- Stick in dried prunes
- Add vegetables, onions, sauce and wine after
half the baking time
- Wrap the other half of the dough in clear foil and freeze
- Pre-heat to pizza level 180 °C
- If any bubbles form pop immediately
- If bubbles form, pop them immediately
- Split dough up into 4 pieces of equal size, form these into rolls
about 40 cm long and then braid 2 of the rolls together each
- Put the braids on the baking sheet parallel to each other, allow to
rise about 20 min. and then brush with eggs
- Split dough into 2 pieces, make into round shapes, cover and
let rise about 20 minutes
- Lightly sprinkle the dough with flour before baking
- Make 3 mm-deep cross cuts with a sharp knife
Hot air
Steam hot
35’
180°
50’
180°
2.5dl
- Replace semi-white flour with flour for farmer's bread
Page 6
f
y
i
g
A
Stated cooking times/temperatures are for your orientation
"Wähen" (round flat dough cake)
and patés
Puff pastry
3
Page
With fresh fruit + sauce
With frozen fruit + sauce
French «Wähe» (round flat dough cake)
(without sauce)
Cheese «Wähe»
Mushroom «Wähe»
Broccoli/leek paté
Cakes, Tart
Biscuit dough, sponge mixture,
soft cheese dough
Buiscuit cake
Swiss roll
«Gugelhupf» (yeast cake with raisins)
Apple cake
(sponge mixture)
Rum, orange and
carott slices
Marble cake
Tirol cake
Coconut cake
Sweet zucchini cake
Walnut cake
210° *
35
-40’
230° *
35
-40’
220° *
40
-45’
200° *
35
-40’
220° *
25
-30’
180° *
45
-50’
170° *
30
-35’
220° *
6
-10’
170° *
60
-65’
170° *
50
-55’
180°
20
-25’
170°
60
-70’
170°
65
-70’
170°
60
-65’
170°
60
-65’
170°
60
’
190° *
35
-40’
200° *
35
-40’
200° *
40
-45’
180° *
35
-40’
200° *
35
-40’
170°
45
-50’
160° *
40
-45’
200° *
7
-10’
160°
65
-70’
160°
40
-45’
170°
20
-25’
160°
60
-70’
160°
60
-70’
160°
60
-65’
160°
55
-60’
160°
65’
Yeast pastries
Cake, «Zopf» (Butter braid),
bread and Pizza
Sweet pastries made from
400-600 g
«Bienenstich»
(deep baking sheet)
«Gugelhupf» (yeast cake w
«Zopf» (Butter braid), 500
«Weggli», 50 g
Desserts from
all over the wo
American banana cake (US
Coconute cake
Itaparica
Linzer tort
(Austria)
Sacher torte
(Austria)
Savarin
(France)
(Brazil)
Small pastries
Choux pastry, short-crust,
meringue mix
«Ofenküchlein» (little oven cake)
Short-crust for cakes
Short-crust cake
«Vogelnestli»
Meringues; leave door of oven open about
2 cm (insert wooden spoon)
200° *
35-40
’
180° *
20-25
’
180° *
20-25
’
180° *
20-25
’
90°
2h-3h
180°
35-40
160°
20-25
170°
20-25
160°
20-25
90°
2h-3h
Christmas
cookies
’
«Mailänderli» and all
’
’
’
«Butterguetzli»
"Guetzli" for drying
Gingerbread/
honey cake dough, up to 1
"Chräbeli" or "Springerli"
(dry over night on the baking sheet be
Page 7
,
0
s
n
i
h
5
0
0
0
Key to symbols:
Conventional/simmer lightly/ grill operation /sterilise
*
180°
*
Temperature [°C]
Level for grill grating, curvature pointing
5
to
1
15-20’
es
),
from yeast dough
ake with raisins)
500 g (weight of dough)
=
The oven must be pre-heated
180° *
35-40
190° *
18-20
170° *
50-60
190° *
30-35
200° *
20-25
’
’
’
’
’
170°
35-40
180° *
18-20
160°
50-55
180°
30-35
180°
20-25
’
’
’
’
’
with without filter
upward
downward
Puff pastry
Apéro pastry
«Schinkengipfeli»
about 10-15 g
«Wurstweggli»
about 10-15 g
Pork filet in a dough blanket
Sausage in a dough blanket
4
Page
m
world
e (USA)
170° *
70
’
170°
45-50
170°
40-45
170°
50
’
170°
25
’
Swiss specialties
«Prättigauer Pitte»
(Bündnerland)
«Birnbrot» (pear bread)
(Eastern Switzerland)
«Aargauer Rüeblitorte»
(Carott cake)
Glarner paté
160° *
70
’
’
160°
’
40-45
’
160°
50
’
«Magenbrot»
«Zürcher Pfarrhaus» Cake
The
orie
Sterilise
- Thawing and cooking with steam at the lowest level!
- Do not pre-heat oven
- Glasses must not touch each other
- Only use fresh fruit which is not overly ripe
- Oven door remains closed
to s
Sterili
until t
p to 100 g
rli"
sheet before baking)
170° *
15-18
160° *
15-20
170° *
15-20
160° *
12-15
Berries
Fruit with
pits
’
18-20
’
160° *
Vegetables
140° *
’
15-18
’
160° *
15-25
’
’
130° *
’
12-15
’
e.g. strawberries, blueberries,
raspberries, ripe gooseberries
e.g. fruits with hard flesh,
pears, quinces, plums,
apples, apricots
Boil 1 l water and 15 g salt
then let cool
Carrots, spears approximately
4x1x1 cm
Mixed Pickles
Kohlrabi, beans,
peas, asparagus
110°
45-5
110°
50-6
120°
50-6
120°
50-6
120°
50-6
Page 8
Stated cooking time/temperatures are for your orientation
With hot air
e
200° *
10-12
200° *
16-20
200° *
16-20
200° *
40-45
200° *
20-25
170°
35-40
190°
40-45
170° *
45-50
190° *
35-40
170° *
18-20
200° *
35
’
The stated times are only for your
orientation, they vary according
to size/quantity!
terilisation times:
ntil they begin to form beads
Standing time
(in switched-off oven)
= Level for 1 tray
= Levels for 2 trays
= Levels for 3 trays
190° *
’
10-12
190° *
’
16-20
190° *
’
16-20
190° *
’
40-45
190° *
’
20-25
160°
’
35-40
180°
’
45-50
160°
’
50-55
180° *
’
35-38
160° *
’
16-18
180° *
30-35
5
Page
Meat,
Game
- Roasting time depends on the type, weight and height
’
’
’
’
’
’
’
’
’
’
’
- The higher the piece of meat, the lower the
temperature of the oven
Pork roast, 1 kg
Veal roast, 1 kg
Roast beef, 1 kg
Meat loaf, 1 kg
"Tessine" roast
(with bacon), 1,2 kg
Roast beef, 1 kg
Roast venison
Poultry,
Fish
Chicken nuggets
Chicken, 1 – 1,2 kg
Duck, 1,5 – 2 kg
Goose, 3 kg
(deep baking sheet)
Turkey, 4,5 – 5,5 kg
(deep baking sheet)
190° *
85-90
’
190° *
70-85
’
200° *
75-80
’
200° *
75-80
’
200° *
60-65
’
210° *
25-30
’
190° *
60-70
’
230° *
13-16
’
210° *
50-60
’
180° *
65-75
’
180° *
140-190’
160° *
210-230’
180° *
80-90
’
180° *
65-75
’
190° *
75-80
’
190° *
60-75
’
190° *
60-65
’
200° *
25-30
’
180° *
60-70
’
230° *
13-15
’
200° *
50-55
’
170° *
60-65
’
170° *
140-190’
150° *
190-220’
0°
-55’
0°
-60’
0°
-60’
0°
-60’
0°
-60’
--
15’
30’
30’
30’
Lowtemperature
cooking
The empty oven heats up to 90 °C in the first
10 minutes
-> Then it switches to 80 °C for the remaining time
Roast beef, 1 kg
Veal roast, 1 kg
Carré of pork, 1 kg
- Roast until it is very hot before simmering in the pan
- Insert grease filter
- Place baking sheet on level 1 to catch drippings
20% less energy is used with this function than
with normal roasting.
1kg
90/80°
120-150
’
90/80°
160-190
’
90/80°
140-170
’
Page 9
Pizza level
Cheese «Wähe»
Spinach «Wähe»
"Wähe" with fresh fruit and sauce
"Wähe" with frozen fruit and sauce
Fruit «wähe» with sauce in pyrex form
Pizza, round
(original baking sheet)
180° *
35-40
180° *
30-35
190° *
35-40
200° *
40-45
200° *
35-40
210° *
9-13
’
’
’
’
’
’
Turbo-Grill
- Place baking sheet on level 1 to catch drippings
- Insert grease filter
- Turn over meat after half the roasting time has elapsed
Drying
- Use drying sheet, see special accessories p. 6,
usage instructions
- Switch off oven after half of drying time is over
- Then open and allow to cool completely (over night)
Beans
Hot peppers (strips)
Soup broth vegetables
Mushrooms
Herbs
Plums
Apricots
Grated apples
Pears
6
Page
75°
6 - 8 h
75°
5 - 6 h
75°
5 - 6 h
50°
6 - 8 h
40-50°
2 - 3 h
75°
8 - 10 h
75°
8 - 10 h
75°
6 - 8 h
75°
6 - 9 h
Chicken (900-1000 g)
Rolled stuffed pork (2 kg)
- Pre-heat oven 3 minutes
4 - 8 porkchops
2 - 4 porkchops
’
2 chicken halves
4 chicken halves
1 - 4 chicken thighs
n
4 - 6 chicken thighs
Space grill
Single
grill
230°
12’/12’
230°
16’/16’
160°
50’
160°
90-95’
- Insert grease filter
- Place baking sheet on level 1 to catch drippings
- Turn over meat after half the roasting time has elapsed
Dual
grill
230°
10’/10’
230°
20’/18’
Up to 6 sausages for grilling
More than 6 sausages for grilling
Up to 4 curled sausages
for grilling
Up to 6 curled sausages
for grilling
Single
grill
230°
6’/6’
230°
12’/9’
230°
15’/15’
230°
16’/15’
Entire fish
Toast (without topping)
(pre-heat grill 5 minutes)
Dual
grill
230°
6’/6’
230°
12’/9’
230°
12’/--’
230°
1-2’/1-2’
Useful tips…
Baked good...
02.2004 by Electrosuisse 3157027??
TSM SUCCESS MANUAL® - safe to use - easy to understand due to TSM®-Total Security Management and ergonomic communication
…does not rise.... • Temperatures too high!
...does not brown...• Raise temperature/ possibly shorten time
…too dark............ • Reduce temperature /Possibly increase time
…too dry............... • Raise temperature/ Possibly increase time
…too moist........... • Reduce temperature/Possibly increase time
Baking times may change depending on size of eggs, as how well the
flour binds and the casserole dish material differ!
• Use dark baking casserole disches with upper/
bottom heating
• Add more fluid to the dough!
• Add less fluid to the dough!
®
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