
Swiss specialties
«Prättigauer Pitte»
(Bündnerland)
«Birnbrot» (pear bread)
(Eastern Switzerland)
«Aargauer Rüeblitorte»
(Carott cake)
Glarner paté
«Magenbrot»
«Zürcher Pfarrhaus» Cake
rli"
sheet before baking)
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
from yeast dough
ake with raisins)
500 g (weight of dough)
),
es
e (USA)
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
Sterili
The
orie
to s
until t
upward
downward
Boil 1 l water and 15 g salt
then let cool
45-5
50-6
50-6
50-6
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° *
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