Combi-steam cooker
Operating instructions
Tips on settings, RegenerateOmatic, BakeOmatic, Soft roasting
2
Tips on settings
Symbols used
Operating modes
Operating mode
Cooking space temperature
Preheating until the cooking space temperature is reached
°C
Food probe temperature
mins. Duration in minutes
hrs. Duration in hours
Level
Accessories
BakeOmatic:
• AX Food group
Press the
button
Operating mode
Press the
button
Operating mode
1× Steaming 4× Hot air
2× Regenerating 5× + Hot air humid
3× Professional baking 6× + Hot air + steaming
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A
3
Optimal use
The cooking space temperatures and levels given in recipe books are in part unlikely to be optimal for this appliance.
The following tables serve as a guide to help you get optimal use out of your appliance.
➤ When using the or operating modes, place the stainless steel tray underneath the perforated cooking tray or
wire shelf to catch food spills and collect condensate.
➤ When using the operating mode, use a dark enamelled tray or a black tray or tin for crispy results.
The entry in the display column only applies when preparing food using the BakeOmatic programme.
➤ Use the adjusting knob to select and start BakeOmatic.
➤ See also the advice in the BakeOmatic section of the operating instructions for the appliance.
A
4
Vegetables mins.
Leaf spinach 100 no 5–10
2
1
and
Green beans
Cauliflower, whole
100 no 30–40
Cauliflower, florets 100 no 15–20
Broccoli 100 no 10–15
Chicory 100 no 20–25
Dried string beans, soaked 100 no 35–45
Fennel, chopped 100 no 15–20
White cabbage, chopped 100 no 20–30
Carrots, chopped 100 no 10–20
Mange-tout 100 no 10–20
Kohlrabi, chopped 100 no 15–25
Swiss chard, mangold 100 no 10–20
Corn on the cob 100 no 30–45
Sweet pepper 100 no 8–13
Skinning sweet pepper 230 yes 3–5 1
Beetroot 100 no 30–90
2
1
andBrussels sprouts 100 no 25–30
Sauerkraut, raw 100 no 40–70
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5
Sauerkraut, precooked 100 no 20–30
2
1
and
Scorzonera (black salsify) 100 no 25–35
Celery, chopped 100 no 10–20
Green asparagus 100 no 13–17
White asparagus 100 no 20–25
Celery stalks 100 no 20–25
Sweet potatoes, whole 100 no 30–45
Tomatoes 100 no 8–12
Skinning tomatoes 100
about
5mins.
3–5
Jerusalem artichoke 100 no 15–35
Zucchetti, chopped 100 no 8–12
Cooked eggs mins.
Eggs, soft-cooked 100 no 8–10 2
Eggs, hard-cooked 100 no 15–20 2
Vegetables mins.
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Accompaniments
Amount of
liquid to be
added per
100 g
mins.
Potatoes, chopped – – 100 no 15–25
2
1
and
Potatoes, whole – – 100 no 30–45
Potato wedges
Country potatoes
– A5 + 230 no 20–30 1
Baked potatoes – A5 + 230 no 30–50 1
Chestnuts
(place scored chestnuts on baking paper)
– – + 200 no 15–30 1
Rice + liquid 1.5 dl – 100 no 20–40 2
Risotto + liquid 2.5 dl – 100 no 30–40 2
Maize semolina (polenta) + liquid 3 dl – 100 no 30–40 2
Semolina + liquid 2–3 dl – 100 no 10–15 2
Lentils + liquid 2–3 dl – 100 no 15–60 2
Ebly wheat + liquid 1–1.5 dl – 100 no 20–30 2
Millet + liquid 1.5–2 dl – 100 no 20–40 2
Chickpeas, soaked + liquid 0.5–1 dl – 100 no 20–30 2
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Meat mins.
Stewing meat (covered with liquid) – 100 no 60–90 2
Ham – 100 no 60–90 2
Smoked pork loin – 100 no 45–60 2
Saucisson, Geschnetzeltes (chopped meat in a sauce) – 100 no 30–45 2
Wienerli (hot dogs) – 90 no 10–15 2
Bacon – 100 no 20–30 2
Fillet (of beef, veal, pork) – 100 no 20–30 2
Sirloin of beef, roast beef – + 200–210 yes 40–50 1
Shoulder of beef A7 + 190–200 yes 60–75 1
Shoulder of veal A7 + 200–210 yes 60–75 1
Shoulder of pork A7 + 180–200 yes 60–90 1
Leg of lamb A7 + 210–220 yes 60–90 1
Meat loaf – + 190–210 yes 50–70 1
Fleischkäse (specialty meat loaf) – 160–170 yes 45–60 1
Ragout, goulash A7 + 160–180 yes 45–60 1
Fillet in puff pastry
– 200–210 no 30–40 1
– + 180–200 yes 25–40 1
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Soft roasting
Recommended value Setting range
Degree of
doneness
°C hrs. hrs.
Fillet of veal
rare 58 3½ 2½–4½ 1
medium 62 3½ 2½–4½ 1
Topside of veal thick end, loin of veal – 67 3½ 2½–4½ 1
Shoulder of veal – 72 3½ 2½–4½ 1
Veal neck – 78 3½ 2½–4½ 1
Fillet of beef
rare 53 3½ 2½–4½ 1
medium 57 3½ 2½–4½ 1
Sirloin of beef, roast beef
rare 52 3½ 2½–4½ 1
medium 55 3½ 2½–4½ 1
Topside of beef – 65 3½ 2½–4½ 1
Chuck of beef – 68 3½ 2½–4½ 1
Shoulder of beef – 72 3½ 2½–4½ 1
Middle loin of pork, chump end of loin of pork – 67 3½ 2½–4½ 1
Neck of pork – 80 3½ 2½–4½ 1
Leg of lamb
rare 63 3½ 2½–4½ 1
medium 67 3½ 2½–4½ 1
9
Poultry mins.
Chicken breast
100 no 10–20
2
1
and
+ 210–220 yes 8–12 1
Chicken leg + 220–230 yes 20–30 1
Poultry terrine 90 no 15–30 2
Fish and sea food mins.
Fillet of fish
80 no 10–20
2
1
and
200–210 yes 15–20 1
Whole fish (trout, gilthead seabream, etc.)
80 no 20–30
2
1
and
180–210 yes 15–25 1
Tuna 100 no 10–30
2
1
and
Mussels 100 no 20–30
Fish terrine 100 no 15–30 2
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Low temperature cooking °C hrs.
Fillet of beef 80–90 no 55–60 2–3 1
Roast beef 80–90 no 55–60 2½–3½ 1
Middle loin of pork 90–100 no 65–70 3–4 1
Desserts mins.
Crème caramel 90 no 20–40 2
Creams and custards 90 no 20–60 2
Compote (apple, plum, etc.) 100 no 10–15 2
Joghurt hrs.
Creamy joghurt 40 no 5–6 2
Set joghurt 40 no 7–8 2
Extracting juice mins.
Fruit (cherries, grapes, etc.) 100 no 30–max. 90
2
1
and
Berries (blackcurrants, blackberries, elderberries, etc.) 100 no 30–max. 90
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Cakes, torte mins.
Ring cake (chocolate, carrot, nut, etc.) A13 150–170 yes 50–70 1
Torte (chocolate, carrot, nut, etc.) A14 150–170 yes 30–50 1
Whisked sponge cake A14 160–170 yes 30–40 1
Roulade/Swiss roll – 170–180 yes 8–12
1
1 + 3
Linzertorte A14 150–170 yes 40–50 1
Short crust pastry case, baked blind – 170–180 yes 20–25 1
Fruit tart with short crust pastry A10 170–180 yes 40–50 1
Raisin bread, yeast ring, hazelnut plait A12
180–200 no 30–40 1
170–190 no 25–35 1
Luzerner Lebkuchen (gingerbread) A14 150–160 yes 50–60 1
Tray-baked cake – 170–190 yes 25–35
1
1 + 3
Apple strudel – 170–190 yes 30–40 1
Cake topped with meringue – 130–140 yes 25–35 1
Japonaise base (thin nut meringue base) – 140–160 yes 15–20 1
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Savouries and biscuits mins.
Aperitif nibbles A1
200–220 no 15–20
1
1 + 3
+ 180–190 no 10–15
Puff pastries with a filling (ham or nut croissants, etc.) A1
190–200 no 20–30
+ 180–190 no 25–30
Small yeast pastries A12 190–200 no 15–25
Eclairs, profiteroles – 160–170 yes 20–30
Macaroons – 170–180 yes 12–17
Brunsli (chocolate almond spice cookies),
Zimtsterne (cinnamon star cookies)
– 150–160 yes 7–12
Mailänderli (butter biscuits), Spitzbuben (jam biscuits) – 150–160 yes 12–17
Basler Leckerli (honey almond spice cookies) – 170–180 yes 12–17
Chräbeli (aniseed biscuits) – 130–140 yes 20–30
Meringues
(allow to dry overnight after baking)
– 80–90 no 80–100
Bruschetta, garlic bread – 180–190 yes 5–10
Ham and pineapple toastie – 190–200 yes 15–20 1
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➤ With frozen or fresh fruit that is very juicy add the glaze after the first 15–20 minutes.
Flans and pizza mins.
Fruit flan A10 180–190 yes 40–50
1
1 + 3
Savoury fan (cheese, vegetable, onion) A10 170–180 yes 40–50 1
Fresh pizza
(for frozen pizza, follow the manufacturer's instructions)A8(A9)
200–210 yes 20–30
1
1 + 3
Bread and plaited bread mins.
Bread A11
200–210 no 40–50 1
+ 200–210 no 35–50 1
Bread rolls A11
210–220 no 25–30
1
1 + 3
+ 210–220 no 20–30
Plaited bread A11
190–200 no 30–40
+ 180–190 no 25–35
190–200 yes 25–35
Yeast ring cake A12
190–200 no 35–45 1
+ 180–190 no 30–40 1
180–190 yes 30–40 1
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➤ Place the food in the cold cooking space.
Baked dishes and gratins mins.
Sweet baked dish A4 + 180–200 no 20–30 1
Gratin (vegetable, fish, potato) A3 + 180–190 no 30–40 1
Lasagne, moussaka A3 + 170–180 no 30–40 1
Gratinated vegetables – 200–220 yes 10–15 1
Blanching mins.
Vegetables (green beans, peas, etc.) 100 no about 5
2
1
and
Reheating mins.
Reheating meals (1–3 plates) 120 no 6–10 1 + 2 + 4
Refreshing bread 140–150 no 8–15 2
Preparing ready meals
(follow the manufacturer's instructions)
–– – – –
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➤ Place the food in the cold cooking space.
➤ After sterilizing, take the baby bottles out of the cooking space, stand them upside down and allow to dry thoroughly.
Defrosting mins.
Bread 140–150 no about 20 1
Spätzli (egg noodles), pasta, rice 120–130 no about 20
2
1
and
Meat, poultry, fish 40–50 no
depending
on quantity
Baby food mins.
Milk in glass feeding bottles 100 no 4–5 1
Milk in plastic feeding bottles 100 no 5–6 1
Warming baby food 100 no 4–10 1
Sterilizing feeding bottles mins.
Sterilizing feeding bottles followed by
100 no 8 1
100 no 2 1
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➤ Only use undamaged, ripe fruit, fresh mushrooms and herbs.
➤ Clean and chop the fruit, mushrooms or herbs into small pieces.
➤ Line the accessories with baking paper, spread the food on them and put in the cooking space at the appropriate level.
➤ Wedge a wooden spoon between the operating panel and the appliance door, leaving an approximately 2 cm gap
open.
➤ Turn the food at regular intervals to ensure even drying.
Desiccating and drying hrs.
Apple slices or rings 70 no 7–8
1
1 + 3
1 + 2 + 3
Sliced mushrooms 50–60 no 5–8
Herbs 40–50 no 3–5
Apricots 60–70 no 14–16
Overdrying poses a fire hazard!
Monitor the desiccating and drying process.
A maximum of 3 levels can be used in the cooking space at the same time.
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17
Preserving and bottling
Bottling involves preserving food in jars.
➤ Only use undamaged jars that hold no more than 1 litre each.
➤ Put the stainless steel tray at level 1.
➤ Fill the jars evenly with the food to be preserved. Close the jars according to the manufacturer’s instructions.
➤ Place the jars on the stainless steel shelf as shown in the illustration. The jars should not
touch one another.
➤ Select the operating mode, cooking space temperature and duration based on the table
below.
➤ Press the adjusting knob to confirm.
➤ When the duration set is up, press the button to switch off the appliance.
➤ Leave the appliance door open in the at-rest position.
➤ Leave the jars in the cooking space to cool down completely.
➤ Remove the jars. Check that the jars are sealed tight.
Place a maximum of 5 jars on the stainless steel tray.
18
* Repeat the preserving step 2×, allowing the jars to cool down completely in between time.
Preserving and bottling mins.
Carrots 100 no 90 1
Cauliflower, broccoli 100 no 90 1
Beans * 100 no 60 1
Mushrooms, precooked 100 no 75–90 1
Gherkins 90 no 20–30 1
Apples, pears 90 no 30 1
Apricots 90 no 30 1
Peaches 90 no 30 1
Quinces 90 no 30 1
Plums 90 no 30 1
Cherries 80 no 30 1
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Warm, moist cloths
➤ Spread moist towelling cloths out across the wire shelf.
Hot wraps
➤ Spread prepared cloths out across the wire shelf.
Hot massage stones
➤ Put clean, smooth stones on a suitable tray or tin and place directly on the floor of the cooking space.
➤ Rub the hot stones with perfumed oil and place on a towel on the body.
Well-being mins.
Warm, moist cloths 80 no 5–10 2
Hot wraps 80–100 no 5–15 2
Hot massage stones 70–90 no 15–20
cooking
space floor
–
Cherry stone or grape seed cushions + 130–150 no 10–20
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RegenerateOmatic
* Approximate duration of RegenerateOmatic
Regenerating humid Use Note
8–12 mins. *
Level 1 or 1 + 3
Precooked food and ready meals, e.g.
• Vegetables
•Pasta
•Meals with rice
•Meat
•Gratin
• Omelettes
Regenerating crispy Use Note
10–14 mins. *
Level 1 or 1 + 3
Precooked food with pastry, e.g.
•Pizza
• Aperitif nibbles made of puff pastry
• Mini cheese flans
•Flans
•Toast
•Spring rolls
➤ For a crispy base, bake in the perforated
cooking tray or on the wire shelf.
21
BakeOmatic
* Possible duration of BakeOmatic
A1 Fresh aperitif nibbles Use Note
15–30 mins. *
Level 1 or 1 + 3
Savouries made from puff pastry or other
type of pastry, filled or open, e.g.
•Puff pastries – filled
• Mini pizza swirls
• Savoury straws – unfilled
• Ham croissants
Savoury straws – unfilled:
➤ Select the «Lightly browned» setting.
➤ Must not be brushed with egg yolk.
A2 Frozen aperitif nibbles Use Note
10–35 mins. *
Level 1 or 1 + 3
Frozen ready-made aperitif products, e.g.
• Ham croissants
• Mini cheese flans
• Tarte flambée (flammkuchen)
•Puff pastries
• Spring rolls
Frozen products are prebaked to various
degrees. Select duration according to the
instructions on the packaging:
• 8–12 mins.
• 13–20 mins.
• 21–35 mins.
➤ Must not be brushed with egg yolk.
22
A3 Baked dish Use Note
30–45 mins. *
Level 1
Baked dishes and gratins, e.g.
• Potato gratin
• Pasta gratin
• Baked rice pudding
•Lasagne
•Moussaka
Gratin with beaten egg whites:
➤ Select A4 Soufflé
A4 Soufflée Use Note
25–50 mins. *
Level 1
Sweet and savoury soufflés in small or large
dishes, e.g.
• Cheese soufflé
• Asparagus soufflé
•Chocolate soufflé
• Gratin made with a generous amount of
egg white (berry gratin)
Also suitable for sweet gratins with beaten
egg whites incorporated into the mixture.
* Possible duration of BakeOmatic
23
A5 Baked potatoes Use Note
20–50 mins. *
Level 1 or 1 + 3
Baked potato accompaniments, e.g.
• Potato wedges
• Sliced potatoes
• Diced potatoes
• Baked potatoes
• Marinated vegetables (coarsely
chopped)
➤ Leave enough space between the pieces
of potato. Preferably spread on two
baking sheets.
A6 Frozen potato products Use Note
10–35 mins. *
Level 1 or 1 + 3
Frozen ready-made potato products, e.g.
•Chips
• Croquettes
• Potato burgers
• Duchess potatoes
Frozen products are prebaked to various
degrees. Select duration according to the
instructions on the packaging:
• 8–12 mins.
• 13–20 mins.
• 21–35 mins.
* Possible duration of BakeOmatic
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* Possible duration of BakeOmatic
A7 Braising meat Use Note
40–90 mins. *
Level 1
Roast, stew, meat in a sauce, e.g.
• Italian braised meat dish
•Stew
• Irish stew
• Curry
Meat in a sauce:
➤ Marinate the raw meat, put it in the
cooking tray and add any vegetables and
onions. Add a little liquid. When finished,
thicken sauce.
A8 Fresh pizza Use Note
25–40 mins. *
Level 1 or 1 + 3
Home-made pizza, e.g.
• Ham and pineapple pizza
• Calzone (folded pizza)
• Mini pizzas
• Mini pizza swirls
• Tarte flambée (flammkuchen)
➤ For a crispier base, bake in greased
perforated cooking tray.
25
A9 Frozen pizza Use Note
10–35 mins. *
Level 1 or 1 + 3
Frozen ready-made pizza, e.g.
• Round pizza
• Mini pizzas
•Family pizza
Frozen products are prebaked to various
degrees. Select duration according to the
instructions on the packaging:
• 8–12 mins.
• 13–20 mins.
• 21–35 mins.
A10 Flan Use Note
With preheating
25–50 mins. *
Level 1 or 1 + 3
Flans and quiches, e.g.
• Flan made with fresh fruit
• Flan made with frozen fruit
• Cheese flan
• Bacon and onion flan
• Quiche lorraine
Cheese flan:
➤ Select the «Lightly browned» or «Medium
browned» setting.
* Possible duration of BakeOmatic
26
A11 Bread Use Note
30–45 mins. *
Level 1 or 1 + 3
Bread in all shapes and sizes, e.g.
• Farmhouse bread
• Plaited bread
• Party bread
• Focaccia (Italian flat bread)
Plaited bread:
➤ Must not be brushed with egg yolk.
➤ Select the «Lightly browned» setting.
A12 Yeast pastry with filling Use Note
25–45 mins. *
Level 1 or 1 + 3
Sweet and savoury yeast pastries, e.g.
• Hazelnut croissant
• Russian plait
•Yeast ring cake
• Yeast swirls
• Mini pizza swirls
Hazelnut croissant:
➤ Select the «Lightly browned» or «Medium
browned» setting.
* Possible duration of BakeOmatic
27
* Possible duration of BakeOmatic
A13 Cake Use Note
With preheating
35–65 mins. *
Level 1
All types of cakes, e.g.
• Chocolate cake
• Lemon cake
A14 Torte
Use Note
With preheating
30–45 mins. *
Level 1
All types of torte, e.g.
• Chocolate torte
• Carrot torte
•Linzertorte
Cakes topped with meringue, Swiss rolls:
➤ Bake in the usual way.
Validity
The model number corresponds to the first 3 digits on the identification plate.
These operating instructions apply to the models:
Model no. Size system
58A 60-450
J57A.039-1
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