Operation Manual

SDBO 1850 A1 15

6.4 Bread or bread rolls

Make the dough from a maximum 500 g

ﬂour. Larger portions will need to be cooked

in several stages.

6.5 Meat, steamed

The time given applies to 600 g of meat for 4 people.

6.6 Meat, roasted

The time given applies in each case to 1 kg meat.

6.7 Fish, steamed

Food Function Time in minutes Temperature Speciﬁcs

White bread Super Steam 45 - 50 200 °C Place on grill rack 16

Brown bread Super Steam 50 - 60 230 °C Place on grill rack 16

Bread rolls Super Steam 20 - 25 230 °C Place on grill rack 16

Food Function Time in minutes Temperature Speciﬁcs

Chicken leg Normal Steam 35 - 40 100 °C Use the steam tray 14

Turkey schnitzel Normal Steam 20 - 25 100 °C Use the steam tray 14

Kasseler (pork) Normal Steam 40 - 60 100 °C Use the steam tray 14

Food Function Time in minutes Temperature Speciﬁcs

Roast pork Convection 60 - 80 160 °C Use the baking tray 13

Roast veal Convection 50 - 70 160 °C Use the baking tray 13

Kasseler (pork) Convection 40 - 60 160 °C Use the baking tray 13

Filet of pork Convection 40 - 50 180 °C Use the baking tray 13

Chicken Convection 55 - 65 180 °C Place on grill rack 16

Fish Convection 40 - 50 180 °C Use the baking tray 13

Food Function Time in minutes Temperature Speciﬁcs

Trout 3 x 250 g Normal Steam 15 - 20 100 °C Use the steam tray 14

Gilthead sea bream,

approx. 800 g

Normal Steam 30 - 35 100 °C Use the steam tray 14

Pollock, approx.

800 g

Normal Steam 30 - 35 100 °C Use the steam tray 14

RP57458 Dampfgarer LB6 Seite 15 Montag, 27. August 1956 9:07 21