4 6
Examples pastry, bread, rolls, desserts, part 1
Proper
Amounts per container
Food
Hints
container/grid
20 x
2
⁄
1
6 x
1
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
20 x
1
⁄
1
40 x
1
⁄
Apple strudel
glaze with either egg, milk or sugar water
20 mm granite
3 x
1
⁄
1
5 x
1
⁄
1
5 x
2
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
or alu. perf.
Apple turnovers
preheat 20
mm
granite or
6 x
1
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
20 x
1
⁄
1
20 x
2
⁄
1
20 mm alu. perf.
Sponge rolls
spread evenly, preheat
20 mm granite
6 x
1
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
20 x
1
⁄
1
20 x
2
⁄
1
Sponges
Ø 26 cm, every 2nd. rail,
grid
3 x
1
⁄
1
5 x
1
⁄
1
5 x
2
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
preheat
Puff pastry
glaze with egg,
20 mm granite
3 x
1
⁄
1
5 x
1
⁄
1
5 x
2
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
preheat or
alu. perf.
Puff pastry*
force steam with in the first minutes
20 mm granite
3 x
1
⁄
1
5 x
1
⁄
1
5 x
2
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
for approx. 10 – 30 sec.
or alu. perf.
Puff pastry
every 2nd. rail
20 mm granite
3 x
1
⁄
1
5 x
1
⁄
1
5 x
2
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
puffs
or alu. perf.
Puff pastry puffs*
every 2nd. rail, force steam if required
20 mm granite
3 x
1
⁄
1
5 x
1
⁄
1
5 x
2
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
or alu. perf.
Puff pastry
spread evenly, glaze with egg
20 mm granite
6 x
1
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
20 x
1
⁄
1
20 x
2
⁄
1
with fillings
or alu. perf.
Sponge cake
every 2nd. rail
20 mm
3 x
1
⁄
1
5 x
1
⁄
1
5 x
2
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
flat tin
40 mm
Choux pastry
pipe evenly
20 mm granite
3 x
1
⁄
1
5 x
1
⁄
1
5 x
2
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
Croissants
20 mm granite
3 x
1
⁄
1
5 x
1
⁄
1
5 x
2
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
or alu. perf.
Sponge base for
sponge (7 eggs per 30 g),
40 mm granite
3 x
1
⁄
1
5 x
1
⁄
1
5 x
2
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
fruit cake
(sugar and 40 g flour)
Stewed fruit
even slices, after steaming,
65 mm unperf.
3 x
1
⁄
1
5 x
1
⁄
1
5 x
2
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
leave to stand
Fruit for
apple, pear, etc. eventually,
20 mm
6 x
1
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
20 x
1
⁄
1
20 x
2
⁄
1
garnishing
core
Stewed fruit preserves Ø 10–12 cm, eg. pears
grid or
3x
1
⁄
1
5 x
1
⁄
1
5 x
2
⁄
1
10 x
1
⁄
1
10 x
2
⁄
1
in glass
20 mm
* When baking freshly made pastry preheat to required temperature. Frozen products preheat to 300 °C. CT = automatic core temperature.
Summary of Contents for Combi-Steamer CCD 101
Page 1: ...Manual Combi Steamer CCD...
Page 59: ...5 9 Notes...