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Silvercrest SDBO 1850 A1 - IAN 57458 Manual

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SDBO 1850 A1 17
7. Table of Automatic Programmes
Note: This table describes the preparation
of individual products. It is possible,
however, to prepare entire menus using the
automatic programmes (see “8. Recipes for
the automatic programmes” on page 18).
Automatic programme Portion Recommendation
Steamed fish 400 g Use fresh or defrosted fish filets and lay flat on steam
tray 14.
600 g
Grilled fish 400 g Use fresh or defrosted fish filets and lay flat on greased
baking tray 13.
600 g
Roast chicken 700 g Use fresh or defrosted chicken breast filets and lay flat
on greased baking tray 13.
1000 g Place chicken breast filet, chicken wing or chicken leg,
fresh or defrosted, beside each other on a greased
baking tray 13.
1400 g Place the defrosted chicken on the greased baking tray
13.
Meat 150 g Only use fresh or defrosted minute steaks, seasoned and
placed on a greased tray.
250 g
500 g
Pizza S (thin) Thin Italian pizza. Turn the pizza 180° after half the
cooking time has passed to ensure the pizza is evenly
cooked.
L (thick) Thick American pizza. Turn the pizza 180° after half the
cooking time has passed to ensure the pizza is evenly
cooked.
Butter
(Melting butter)
50 g Slice up room-temperature butter into smaller pieces and
place in an oven-proof dish. Leave it to stand when the
programme comes to an end to benefit from the
remaining heat.
150 g
250 g
Cake
(cakes and
biscuits)
200 g Yeast dough and cake batter - for flat pastries. The
amount given is for ready-made pastry. As there is more
heat generated at the back of the oven, it may be a good
idea to use a tray for the second half of the cooking time
to ensure the cakes/biscuits are evenly baked.
400 g
600 g
Potatoes 600 g Peel and cut up the potatoes, placing them on a greased
baking tray 13.
900 g
1200 g
Soup 250 g Place 250 g vegetables and chicken breast and 500 ml
water in an oven-proof dish.
500 g Place 500 g vegetables and chicken breast and 800 ml
water in an oven-proof dish.
RP57458 Dampfgarer LB6 Seite 17 Montag, 27. August 1956 9:07 21
… 19 …


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