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53
COOKING CHARTS
1
Start at 430˚F (220˚C) for 10 minutes, and lower to 320˚F (160˚C) for further 50 minutes
2
Brown in frying pan first
* If multiple shelves are required (eg roasting vegetables at the same time), use
TRUE AERO and
shelf positions 2 and 4.
** Alternatively use the food probe and internal temperature settings or
COOK BY FOOD TYPE.
***When steaming on a perforated pan/sheet, place solid stainless pan at a shelf position lower to
collect cooking juices.
The information in these charts is for guidance only. Refer to your recipe or the packaging and be
prepared to adjust the cooking times and settings accordingly.
STEAMING
SHELVES FUNCTION
SHELF
POSITION
TEMP
(°F)
TEMP
(°C)
TIME
(MIN)
DESSERTS
Crème brulee Single*** Steam 2 185 85 25-30
Crème Caramel Single*** Steam 2 200 95 40-50
OTHER
Cooked dim sums
(Reheat)
Single***
Steam
Regenerate
2 175 80 10-20
Frozen minced meat
(1 lb / 450g)
Single***
Steam
Defrost
2 140 60 40-60
Basmati rice
(1 cup: 1.5 Cups water)
Single*** Steam 2 210 100 20-30
Yoghurt
Single Steam 2 104-113 40-45 5-8hrs
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