28
Poultry and meat
Insert the wire rack and baking tray together at the same level.
When the roast is cooked, switch off the combination steam
oven and leave it to rest for a further 10 minutes with the door
closed. This will keep the meat juicy.
Cooking with the Combination mode leaves the meat
particularly juicy on the inside and crispy on the outside.
The values in the tables are only average values. For more
control, use the core temperature sensor and follow the
guidelines (see section: Core temperature sensor).
Poultry
Beef
Parboiled rice
1:1,5
Solid
-
Steam
100
15 - 20
Risotto
1:2
Solid
-
Steam
100
30 - 35
Lentils
1:2
Solid
-
Steam
100
30 - 45
Canellini beans, pre-sof-
tened
1:2
Solid
-
Steam
100
65 - 75
Couscous
1:1
Solid
-
Steam
100
6 - 10
Unripe spelt grain, coarse
ground
1:2,5
Solid
-
Steam
100
15 - 20
Millet, whole
1:2,5
Solid
-
Steam
100
25 - 35
Wheat, whole
1:1
Solid
-
Steam
100
60 - 70
Dumplings
-
Perf
baking tray
3
1
Steam
95
20 - 25
Food
Ratio
Accessories
Level
Mode of operation
Temperature in °C Duration in
min.
Food
Amount
Accessories
Level Type of heating
Temperature in °C Cooking time
in min.
Chicken, whole
1.2 kg
Wire rack + baking tray 2
Combination
180
190
50 - 60
Chicken, whole**
1.2 kg
Wire rack + baking tray 2
Combination
initially 90
50 - 70
then 200
20
25
Chicken, halved
0.4 kg each
Wire rack + baking tray 2
Combination
180
190
35
45
Chicken breast
0.15 kg each
perf
Baking tray
3
1
Steam
100
15
25
Chicken portions
0.12 kg each
Wire rack + baking tray 2
Combination
180
200
20
35
Duck/Goose, whole
2 kg
Wire rack + baking tray 2
Combination
170
60
80
Hot air
210
15 - 20
Duck/Goose, whole** 2 kg
Wire rack + baking tray 2
Combination
initially 90
70
90
then 200
20
25
Duck breast*
0.35 kg each
Wire rack + baking tray 2
Combination
170
180
10 - 15
Rolled turkey joint
1.5 kg
Wire rack + baking tray 2
Combination
150
160
70
90
Turkey breast
1 kg
Wire rack + baking tray 2
Combination
150
160
60
80
* Sear first
** This alternative application takes longer, but produces food that is more tender and succulent
Food
Amount
Accessories
Level
Type of heating Temperature in °C Cooking time
in min.
Pot-roasted beef*
1.5 kg
wire rack + baking tray 2
Reheat
140 - 150
100 - 140
Marinated beef*
1.5 kg
baking tray
2
Combination
130
120 - 180
Fillet of beef, medium* 1 kg
wire rack + baking tray 2
Reheat
170
180
20 - 28
Thin slice of sirloin,
medium*
1 kg
wire rack + baking tray 2
Hot air
170
180
40 - 55
Thin slice of sirloin,
rare*
1 kg
wire rack + baking tray 2
Hot air
170
180
30
45
Thick piece of sirloin,
medium*
1 kg
wire rack + baking tray 2
Hot air
170
180
45
60
Thick piece of sirloin,
rare*
1 kg
wire rack + baking tray 2
Hot air
170
180
35
50
Viennese boiled beef
1.5 kg
baking tray
2
Combination
100
120
150
* Sear first
Summary of Contents for HBC38D754
Page 1: ... en Instruction manual Combination steam oven HBC38D754 ...
Page 2: ......
