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en Settings table and tips
34
Frozen products
Observe the manufacturer's instructions on the
packaging.
The cooking times indicated apply to dishes placed in a
cold cooking compartment.
Test dishes
These tables have been produced for test institutes to
facilitate the inspection and testing of the various
appliances.
Test dishes in accordance with EN 60350-1.
Food Accessories Level Type of heat-
ing
Tempera-
ture in °C
Cooking
time in min.
Pasta, fresh, refrigerated* solid 2 Steaming 100 5- 10
Trout perforated +
solid
3
1
Steaming 80- 100 20- 25
Salmon fillet perforated +
solid
3
1
Steaming 80- 100 20- 25
Broccoli perforated +
solid
3
1
Steaming 100 6- 10
Cauliflower perforated +
solid
3
1
Steaming 100 5- 8
Beans perforated +
solid
3
1
Steaming 100 6- 10
Peas perforated +
solid
3
1
Steaming 100 5- 12
Carrots perforated +
solid
3
1
Steaming 100 4- 6
Mixed vegetables perforated +
solid
3
1
Steaming 100 6- 10
Brussels sprouts perforated +
solid
3
1
Steaming 100 5- 10
* Add a little liquid
Food Accessories Level Type of heat-
ing
Tempera-
ture in °C
Cooking
time in min.
Broccoli
(Steam distribution)
perforated +
solid
3
1
Steaming 100 7- 9
Broccoli
(Steam supply)
perforated +
solid
3
1
Steaming 100 7- 9
Peas*
(Maximum load)
perforated +
solid
3
1
Steaming 100 5- 12
* Spread out 2.0kg peas evenly in the container.
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