Oven for kitchenette
Profi-Steam
Programmed recipes
Baking/roasting table
6
e
EB SL7(S)
(55 cm, with range drawer)
EBK SL7(S)
(55 cm, without range drawer)
EB SL70(S)
(60 cm, without range drawer)
This document is an integral part of the usage instructions for Profi-Steam
’
°
h
h
Dry rice
(with fluid 1:1)
Maize (polenta)
(with liquid 1:3)
Couscous with liquid
(with liquid 1:1)
The stated water quantities are
only for your orientation and can
vary according to size/quantity!
Potatoes in the jacket
Boiled potatoes
«Sauerkraut»
«Ratatouille»
Brussel sprouts
Cauliflower
Tomatoes
Kohlrabi, cellery, fennel
(cut)
Zucchini
Cut carrots
Blanch vegetables
Thaw and cook vegetables
«Nussschinkli» 1 kg
Smoked spare rib 1 kg
«Wienerli»
«St. Galler Schüblig»
«Waadtländer Saucisson»
Pork sausage
Trout 250 - 300 g
Fish filets
Pork roast 1 kg
55-65’
180°
Roast beef 1 kg
Veal roast, 1 kg
«Fleischkäse», raw 500 g
Smoked spare rib 600 - 1000 g
Soak in water 2 hours
Chicken 1 kg
Goose 3 kg
130-170’
170°
Leek/ potato gratin
Duck 1.5 - 2 kg
Noodle casserole
Lasagne
Different kinds of bread 500 - 1000 g
Bread rolls 50 - 60 g
20-25’
- Stated times are for your orientation,
they will vary depending upon size / quantity!
- Generally add 2 dl of water!
- Do not pre-heat oven!
Pork roast 1 kg
Veal roast, 1 kg
Roast beef 1 kg
15-20’
110°
50-60’
180°
40-50’
180°
40-50’
180°
Meat
Meat
AND
Side dishes
35-40’
35-45’
35-40’
50-60’
25-30’
30-35’
20-25’
15-20’
35-40’
20-25’
30-35’
15-20’
50-65’
45-55’
15-20’
25-30’
25-35’
20-25’
20-25’
10-15’
Warming up a menu
(6 plates, 24 cm)
Brussel sprouts, polenta
Potatoes, vegetables,
Roasting sauce
Dry rice, vegetables
First roast the meat until it is brown and crispy with hot air.
After the hot-air treatment, switch off the range and allow it to cool to about 70 °C with the door open!
Then place the vegetables and the side dishes in the cooking dishes to go with the meat and steam all of
it together.
1
Page
12-15’
30-35’
55-65’
180°
2.5 dl
5.5 dl
5.5 dl
7 dl
5.5 dl
7 dl
4 dl
5.5 dl
7 dl
2.5 dl
5.5 dl
4 dl
5.5 dl
5.5 dl
2.5 dl
7 dl
7 dl
2.5 dl
4 dl
5.5 dl
4 dl
4 dl
2.5 dl
5.5 dl
5.5 dl
5.5 dl
Steaming table
Steam hot
Hot air alternating with steam wet
35-40’
30-35’
30-35’
30-35’
Dishes withstand up to 120 °C
resistant to heat
Use heat-resistant
pots and pans
55-65’
180°
45-55’
180°
30-40’
180°
35-45’
180°
60’
200°
40-50’
180°
35-45’
180°
45-50’
180°
50-60’
190-200°
200-210°
A
POTATO
GRATIN
2
0.00
PEEP!
The oven switches on
after 5 seconds
See «cleaning and care»,
Usage instructions page 4+5
CLEANING
BREAD
2 pcs., 620 g per pc.
CHEESE
TAR T
VEGETABLE
for 4-5 people
TROUT
250 - 300 G
WARMING
for 4-6 people
PO TAT O
GRATIN
for 4-6 people
PIZZA
for 4 pcs., round, ø 28 cm
CHICKEN
for 4 people
ROAST
VEAL
for 4-6 people
ROAST
PORK
for 4-6 people
APPLE
TAR T
BUTTER
PLAIT
2 Pcs.
Operation:
Alarm indicates when finished
(Push any button!)
6
Select recipe
(push several times)
2
The function and usage
levels will be displayed
3
Switch on range
1
PEEP, PEEP, PEEP!
Signal sounds 10 minutes before
time runs out
4
Check the cooking result
5
Programmed recipes
A
--
- Dishes withstand
up to 120 °C
- Use heat-resistant
pots and pans!
- Grease gratin casserole
with butter
- TOMATO SAUCE
- All ingredients at room temperature
- Take the chicken out of the
oven 1 h before cooking
- Remove the meat 1 hour before
cooking from the refrigerator
- Remove the meat 1 hour before
cooking from the refrigerator
- All ingredients at
room temperature
- Dishes withstand
up to 120 °C
- 1 original baking sheet or 2 round
«Wähen» sheets, 28 cm in diameter
- 2 rolls of cake dough rolled out
- All ingredients at room temperature
- 1 original baking sheet or 2 round
"Wähen" sheets, 28 cm in diameter
- 2 rolls of cake dough rolled out
- All ingredients at room temperature
- Peel apple, remove core and cut
up into 12 pieces
4 poached trout (250-300 g)
1 lemon
Pepper, salt
1000 g of potatoes
200 g of milk
200 g of cream
50 g of grated cheese
Salt, freshly ground pepper, nutmeg, garlic powder
PREPARING THE DOUGH
TOPPING PREPARATION OF SAUCESAUCE
INGREDIENTS PREPARING
DOUGH PREPARING THE DOUGHTOMATO SAUCE TOMATO SAUCE
SAUCE PREPARATION OF SAUCEINGREDIENTS FOR TOPPING
PREPARING THE DOUGH
480 g Cake dough (1.5 rolls)
600 g Cheese mixture;
«Emmentaler», Sbrinz, Gruyer
100 g Onions
Cut cubes 4 mm wide
Semi-white flour
Rye flour
Salt
Yeast
450 g
250 g
15 g
20 g
- Dissolve the yeast in liquid, add rest of ingredients and knead
into an elastic dough
- Cover dough and let stand 30 - 40 minutes, knead it 2 to 3
times during this time
Stir flour and eggs together until smooth,
mix in milk, cream and flavored salt
White flour
2 eggs
Cream
Milk
Flavored salt
Salt, black pepper, nutmeg
50 g
100 g
250 g
300 g
6 g
400 g of cauliflower
200 g Carotts
200 g Kohlrabi
200 g Zucchini
- Rinse cauliflower and split up and put into «Röslis»
- Peel carotts and cut into 1x1x4x cm spears
- Peel kohlrabi and cut into 1x1x4x cm spears
- Wash zucchini and cut into 1 cm wide slices
- Wash trout well inside and out, rub with lemon juice, very little spicing
- Lay out on a plate or, if you have one, in a casserole with a colander
insert (see special accessories)
All food which is suitable for thawing
and warming up
- Arrange food on plate or the dishes individually or mixed together
- Place in the oven without covering
- Peel potatoes, cut in 3 mm cubes and layer in a gratin casserole
- Flavour with salt, black pepper, nutmeg and garlic
- Mix milk and cream and pour on the potatoes
- Put cheese on last
250 g Water
50 g 1 Egg
20 g Yeast
30 g Olive oil
10 g Salt
500 g White flour
- Dissolve yeast in water and knead with
remaining ingredients into elastic dough
- Keep dough covered 30 minutes,
knead 3 times during this time
800g Peeled, chopped
tomatoes (2 tins)
100 g Onions, finely chopped
2 pcs. Garlic cloves, finely chopped
Salt, black pepper, oregano and pizza spices
- Mix onions, garlic, spices with tomatoes
- Allow the liquid to boil off until it becomes
a thick sauce, let the mixture cool
2 pcs. of chicken weighing 1000-1200 g
2 tbsp Peanut oil
Salt, pepper, paprika, garlic powder, a touch of mustard
- Clean the chicken inside and out, rinse and dry on kitchen cloth
- Mix peanut oil with spices and brush evenly on chicken
1000 g Veal roast
2 tbsp Peanut oil
Salt, pepper, paprika, a touch of mustard
- Wash veal and dry on kitchen cloth
- Mix spices with peanut oil and brush evenly onto the meat
- Flash fry meat in a very hot skillet on all sides for 10 minutes
and put into casserole dish
1000 g Pork roast (neck)
2 tbsp Peanut oil
Salt, pepper, paprika, a touch of mustard
- Wash pork roast and dry on kitchen cloth
- Mix spices with peanut oil and brush evenly onto the meat
- Place the meat in the roasting casserole and roast
Cake mixture (1.5 rolls)
Grated hazelnuts
Apples
480 g
50 g
1000 g
2 eggs
Sugar
Salt
Cream
100 g
50 g
3 g
200 g
Stir eggs, sugar and salt until smooth and the
sugar has dissolved,
then mix with the cream
White flour
Sugar
Salt
Yeast
Butter
750 g
10 g
15 g
30 g
100 g
- Dissolve the yeast in liquid, add rest of ingredients and knead into
an elastic dough
- Cover dough and let stand 30 - 40 minutes, knead it 2 to 3
times during this time
Milk
Water
250 g
250 g
1 Egg
Milk
50 g
400 g
35’
180°
13’
210°
40’
190°
35’
180°
25’
4 dl
120’
80°
2
Page
FINISHING
COOKING/ROASTING/BAKING
TIPS
20’
2.5dl
110°
35’
5.5 dl
40’
2.5dl
180°
50’
2.5dl
180°
180°
2.5dl
65’
50’
180°
2.5dl
- Replace semi-white flour with flour for farmer's bread
- Split dough into 2 pieces, make into round shapes, cover and
let rise about 20 minutes
- Lightly sprinkle the dough with flour before baking
- Make 3 mm-deep cross cuts with a sharp knife
Steam hot
Pizza level
- Wrap the other half of the dough in clear foil and freeze
- Pre-heat to pizza level 180 °C
- If any bubbles form pop immediately
- Place dough on greased baking sheet and poke holes in it liberally
- Evenly spread cheese and cut onions and pour sauce on top
Steam wet
- Combine ingredients in an open cooking pot
- Cook without adding water!
- No spices or salt are needed
Steam wet
Steam hot
Steam hot
- Cook without pre-heating!
Pizza level
Back with pre-heating to pizza level 210 °C
(a signal will sound when the temperature
is reached)
- Split up dough into 4 portions, roll into balls and roll out with a lot
of flour into flat pizza doughs 3 to 4 mm thick
- Brush the pizza doughs with cold tomato sauce, leave about 1 cm
on edge empty. Put on any toppings you desire and sprinkle pizza
cheese on top.
Steam hot
Put the baking grating on the second groove and the high-edged
baking sheet on groove 1, if need be with an inserted colander
(special accessory)
- Turn the chicken over after it has cooked half the time
Low
temperature
cooking
- Pre-heat to 90 °C / 10 minutes
Steam hot
- Turn the roast over after it has cooked half the time
Variations:
- Stick in dried prunes
- Add vegetables, onions, sauce and wine after
half the baking time
- Place the dough on greased baking sheet and press down well
- Spread hazelnuts evenly over dough
- Place cut apples on top
- Pour sauce on apples
Hot air
- If bubbles form, pop them immediately
- Split dough up into 4 pieces of equal size, form these into rolls
about 40 cm long and then braid 2 of the rolls together each
- Put the braids on the baking sheet parallel to each other, allow to
rise about 20 min. and then brush with eggs
Hot air
Put the baking grating on the second groove and the high-edged
baking sheet on groove 1
Put the baking grating on the second groove and the high-edged
baking sheet on groove 1, if need be with an inserted colander
(special accessory)
Short-crust for cakes
Short-crust cake
«Vogelnestli»
Meringues; leave door of oven open about
2 cm (insert wooden spoon)
«Ofenküchlein» (little oven cake)
Small pastries
Choux pastry, short-crust,
meringue mix
«Mailänderli» and all
«Butterguetzli»
"Guetzli" for drying
"Chräbeli" or "Springerli"
(dry over night on the baking sheet be
f
Gingerbread/
honey cake dough, up to 1
Christmas
cookies
Cakes, Tart
Biscuit dough, sponge mixture,
soft cheese dough
Buiscuit cake
Rum, orange and
carott slices
Swiss roll
«Gugelhupf» (yeast cake with raisins)
Apple cake
(sponge mixture)
Marble cake
Tirol cake
Coconut cake
Sweet zucchini cake
Walnut cake
Sweet pastries made from
y
400-600 g
«Bienenstich»
(deep baking sheet)
«Gugelhupf» (yeast cake w
i
«Zopf» (Butter braid), 500
g
«Weggli», 50 g
Cake, «Zopf» (Butter braid),
bread and Pizza
Yeast pastries
American banana cake (US
A
Coconute cake
Itaparica
(Brazil)
Linzer tort
(Austria)
Sacher torte
(Austria)
Savarin
(France)
Desserts from
all over the wo
With fresh fruit + sauce
With frozen fruit + sauce
French «Wähe» (round flat dough cake)
(without sauce)
Cheese «Wähe»
Mushroom «Wähe»
Broccoli/ leek paté
"Wähen" (round flat dough cake)
and patés
3
Page
Stated cooking times/temperatures are for your orientation
Puff pastry
35-40
’
200° *
35-40
’
180°
20-25
’
180° *
20-25
’
160°
20-25
’
180° *
20-25
’
170°
20-25
’
180° *
20-25
’
160°
2h-3h
90°
2h-3h
90°
30
-35’
170° *
40
-45’
160° *
6
-10’
220° *
7
-10’
200° *
60
-65’
170° *
65
-70’
160°
50
-55’
170° *
40
-45’
160°
20
-25’
180°
20
-25’
170°
60
-70’
170°
60
-70’
160°
65
-70’
170°
60
-70’
160°
60
-65’
170°
60
-65’
160°
60
-65’
170°
55
-60’
160°
60
’
170°
65’
160°
35
-40’
190° *
35
-40’
210° *
35
-40’
230° *
35
-40’
200° *
40
-45’
220° *
40
-45’
200° *
35
-40’
200° *
35
-40’
180° *
25
-30’
220° *
35
-40’
200° *
45
-50’
180° *
45
-50’
170°
Swiss specialties
«Prättigauer Pitte»
(Bündnerland)
«Birnbrot» (pear bread)
(Eastern Switzerland)
«Aargauer Rüeblitorte»
(Carott cake)
Glarner paté
«Magenbrot»
«Zürcher Pfarrhaus» Cake
e
rli"
sheet before baking)
u
p to 100 g
Apéro pastry
«Schinkengipfeli»
about 10-15 g
Pork filet in a dough blanket
Sausage in a dough blanket
Puff pastry
«Wurstweggli»
about 10-15 g
e
from yeast dough
c
ake with raisins)
,
500 g (weight of dough)
d
),
i
es
k
e (USA)
o
m
world
- Thawing and cooking with steam at the lowest level!
- Do not pre-heat oven
- Glasses must not touch each other
- Only use fresh fruit which is not overly ripe
- Oven door remains closed
Sterilise
Berries
e.g. strawberries, blueberries,
raspberries, ripe gooseberries
Fruit with
pits
e.g. fruits with hard flesh,
pears, quinces, plums,
apples, apricots
Vegetables
Mixed Pickles
Kohlrabi, beans,
peas, asparagus
Carrots, spears approximately
4x1x1 cm
50-6
0
Sterili
s
The
orie
n
to s
i
until t
h
upward
downward
Boil 1 l water and 15 g salt
then let cool
45-5
5
50-6
0
50-6
0
50-6
0
3
e
4
Page
5
to
1
Temperature [°C]
Level for grill grating, curvature pointing
Key to symbols:
Conventional/ simmer lightly/ grill operation/ sterilise
with without filter
110°
110°
120°
120°
120°
35-40
’
180° *
35-40
’
170°
18-20
’
190° *
18-20
’
180° *
50-60
’
170° *
50-55
’
160°
30-35
’
190° *
30-35
’
180°
20-25
’
200° *
20-25
’
180°
70
’
170° *
70
’
160° *
45-50
’
170°
40-45
’
170°
40-45
’
160°
50
’
170°
50
’
160°
25
’
170°
*
=
The oven must be pre-heated
15-20’
180°
*
15-18
’
170° *
18-20
’
160° *
15-20
’
160° *
15-18
’
140° *
15-20
’
170° *
15-25
’
160° *
12-15
’
160° *
12-15
’
130° *
Lowtemperature
cooking
Veal roast, 1 kg
Carré of pork, 1 kg
Roast beef, 1 kg
Meat,
Game
Pork roast, 1 kg
Veal roast, 1 kg
Roast beef, 1 kg
Meat loaf, 1 kg
Roast beef, 1 kg
Roast venison
"Tessine" roast
(with bacon), 1,2 kg
Poultry,
Fish
Chicken nuggets
Chicken, 1 – 1,2 kg
Duck, 1,5 – 2 kg
Turkey, 4,5 – 5,5 kg
(deep baking sheet)
Goose, 3 kg
(deep baking sheet)
1kg
0
-60’
S
terilisation times:
The stated times are only for your
orientation, they vary according
to size/quantity!
Standing time
(in switched-off oven)
u
ntil they begin to form beads
--
30’
30’
5
-55’
0
-60’
0
-60’
0
-60’
= Level for 1 tray
= Levels for 2 trays
= Levels for 3 trays
4
e
5
Page
20% less energy is used with this function than
with normal roasting.
The empty oven heats up to 90 °C in the first
10 minutes
-> Then it switches to 80 °C for the remaining time
Stated cooking time/temperatures are for your orientation
With hot air
15’
30’
- Roast until it is very hot before simmering in the pan
- Insert grease filter
- Place baking sheet on level 1 to catch drippings
- Roasting time depends on the type, weight and height
- The higher the piece of meat, the lower the
temperature of the oven
120-150
’
90/80°
160-190
’
90/80°
140-170
’
90/80°
35-40
’
170°
35-40
’
160°
40-45
’
190°
45-50
’
180°
45-50
’
170° *
50-55
’
160°
35-40
’
190° *
35-38
’
180° *
18-20
’
170° *
16-18
’
160° *
35
’
200° *
30-35
’
180° *
85-90
’
190° *
80-90
’
180° *
70-85
’
190° *
65-75
’
180° *
75-80
’
200° *
75-80
’
190° *
75-80
’
200° *
60-75
’
190° *
60-65
’
200° *
190° *
60-65
’
25-30
’
210° *
200° *
25-30
’
60-70
’
190° *
180° *
60-70
’
13-16
’
230° *
13-15
’
230° *
50-60
’
210° *
50-55
’
200° *
65-75
’
180° *
60-65
’
170° *
140-190’
180° *
170° *
140-190’
160° *
210-230’
150° *
190-220’
1
0°
1
0°
2
0°
2
0°
2
0°
10-12
’
200° *
10-12
’
190° *
16-20
’
200° *
16-20
’
190° *
16-20
’
200° *
16-20
’
190° *
40-45
’
200° *
40-45
’
190° *
20-25
’
200° *
20-25
’
190° *
Turbo-Grill
Chicken (900-1000 g)
Rolled stuffed pork (2 kg)
Pizza level
Cheese «Wähe»
Spinach «Wähe»
"Wähe" with fresh fruit and sauce
"Wähe" with frozen fruit and sauce
Pizza, round
(original baking sheet)
Fruit «wähe» with sauce in pyrex form
Drying
Beans
Hot peppers (strips)
Soup broth vegetables
Mushrooms
Plums
Apricots
Herbs
Grated apples
Pears
4 - 8 porkchops
2 - 4 porkchops
2 chicken halves
4 chicken halves
1 - 4 chicken thighs
Space grill
4 - 6 chicken thighs
Up to 6 sausages for grilling
More than 6 sausages for grilling
Up to 4 curled sausages
for grilling
Up to 6 curled sausages
for grilling
Entire fish
Toast (without topping)
(pre-heat grill 5 minutes)
Single
grill
Single
grill
Dual
grill
Dual
grill
6
Page
n
02.2004 by Electrosuisse 3157027??
...does not brown... • Raise temperature/possibly shorten time
• Use dark baking casserole disches with upper/
bottom heating
…too moist........... • Reduce temperature/Possibly increase time
• Add less fluid to the dough!
…too dry............... • Raise temperature/Possibly increase time
• Add more fluid to the dough!
…too dark............ • Reduce temperature / Possibly increase time
…does not rise.... • Temperatures too high!
Baking times may change depending on size of eggs, as how well the
flour binds and the casserole dish material differ!
TSM SUCCESS MANUAL
®
- safe to use - easy to understand due to TSM
®
-Total Security Management and ergonomic communication
®
n
- Use drying sheet, see special accessories p. 6,
usage instructions
- Switch off oven after half of drying time is over
- Then open and allow to cool completely (over night)
- Pre-heat oven 3 minutes
- Insert grease filter
- Place baking sheet on level 1 to catch drippings
- Turn over meat after half the roasting time has elapsed
Useful tips…
- Place baking sheet on level 1 to catch drippings
- Insert grease filter
- Turn over meat after half the roasting time has elapsed
Baked good...
230°
10’/10’
230°
12’/12’
230°
16’/16’
230°
20’/18’
230°
15’/15’
230°
16’/15’
230°
6’/6’
230°
6’/6’
230°
12’/9’
230°
12’/--’
230°
1-2’/1-2’
*
*
*
*
*
*
*
0
’
0
’
35-40
’
180° *
30-35
’
180° *
35-40
’
190° *
40-45
’
200° *
35-40
’
200° *
9-13
’
210° *
6 - 8 h
75°
5 - 6 h
75°
5 - 6 h
75°
6 - 8 h
50°
2 - 3 h
40-50°
8 - 10 h
75°
8 - 10 h
75°
6 - 8 h
75°
6 - 9 h
75°
230°
12’/9’
160°
50’
160°
90-95’
-
1
-
2
-
3
-
4
-
5
-
6
-
7
-
8
-
9
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