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Settings table and tips en
31
Pork
Sausages
Fish
Soup vegetables, miscellaneous
Food Amount Accessories Level Type of heat-
ing
Tempera-
ture in °C
Cooking
time in min.
Fillet of pork 0.5 kg solid 2 Steaming 100 16 - 20
Pork medallions* approx. 3cm
thick
solid 2 Steaming 100 10 - 12
Smoked pork ribs sliced solid 2 Steaming 100 15 - 20
* Sear first and wrap in foil
Food Accessories Level Type of heat-
ing
Tempera-
ture in °C
Cooking
time in min.
Wiener sausages perforated +
solid
3
1
Steaming 80 - 90 12 - 18
Bavarian veal sausages perforated +
solid
3
1
Steaming 80 - 90 20 - 25
Food Amount Accessories Height Heating type Tempera-
ture in °C
Cooking
time in min.
Sea bream, whole 0.3kg each perforated +
solid
3
1
Steam 80 - 90 15 - 25
Sea bream fillet 0.15kg each perforated +
solid
3
1
Steam 80 - 90 10 - 20
Fish terrine 1.5l bain-
marie dish
solid 2 Steam 70 - 80 40 - 80
Trout, whole 0.2kg each perforated +
solid
3
1
Steam 80 - 90 12 - 15
Cod fillet 0.15kg each perforated +
solid
3
1
Steam 80 - 90 10 - 14
Salmon fillet 0.15kg each perforated +
solid
3
1
Steam 100 8 - 10
Mussels 1.5 kg solid 2 Steam 100 10 - 15
Ocean perch fillet 0.15kg each perforated +
solid
3
1
Steam 80 - 90 10 - 20
Sole rolls, stuffed perforated +
solid
3
1
Steam 80 - 90 10 - 20
Food Accessories Height Heating type Tempera-
ture in °C
Cooking
time in min.
Royale (egg custard) solid 2 Steam 90 15- 20
Semolina dumplings perforated +
solid
3
1
Steam 90- 95 7- 10
Hard-boiled eggs
(Size M, max. 1.8kg)
perforated +
solid
3
1
Steam 100 10- 12
Soft-boiled eggs
(Size M, max. 1kg)
perforated +
solid
3
1
Steam 100 6- 8
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