Barazza 1FVCFY Manual De Instrucciones página 23

Cooking with Steam
Steam cooking - Side dishes
Side dishes
Pearl barley + Liquid
Semolina + Liquid
Lentils + Liquid
Rice + Liquid
Steam cooking - Desserts
Desserts
Stewed apples
Stewed pears
Crème brûlée
Crème caramel
Yogurt
Stewed peaches
Steam cooking - Fruit
Fruit
Pears
Cherries
Peaches
Plums
Steam cooking - Regenerate
Warming-up
Plate dishes
Plate dishes
Ready-made meals
Steam cooking - Blanch
Vegetables
e.g. Beans, Leek
Curly Kale
Savoy cabbage
White cabbage, whole
Tomatoes, peeled
Temperature
Quantity
200g + 400 ml
200g + 300 ml
200g + 375 ml
200g + 250 ml
Quantity Temperature ºC
500-1500 g
500-1500 g
500-1500 g
(Sterilising/Boiling down)
Temperature
Quantity
4-6 1l glasses
4-6 1l glasses
4-6 1l glasses
4-6 1l glasses
Temperature
Quantity
1-2
3-4
Temperature
Quantity
1000-2000 g
10-20
2000-2500 g
Time
ºC min.
100 30-35
100 10-20
100 20-50
100 25-40
Time min.
100 15-25
100 25-30
80 20-25
80 25-30
40 4-6 hrs.
100 15-20
Time
ºC min.
100 30-35
80 30-35
80 30-35
80 30-35
Time
ºC min.
100 12-15
100 15-20
100 15-20
Time
ºC min.
100 10-12
100 12-16
100 12-15
100 30-45
80 12
Container
Rack, glass bowl
Rack, glass bowl
Rack, glass bowl
Rack, glass bowl
Container
Not perforated
Not perforated
Rack - bowl
Rack - bowl
Rack - bowl
Not perforated
Container
Rack
Rack
Rack
Rack
Container
Rack
Rack
Rack
Container
Perforated
Perforated
Perforated
Perforated
Rack
EN
Level
2
2
2
2
Level
2
2
2
2
2
2
Level
1
1
1
1
Level
2
2
2
Level
2
2
2
1
2
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