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21
en
Cookingtimes
Programme Setting Duration Food Recommended
quantity (maximum)
baking long 60 mins Shoulder of pork 1500 g
medium 40 mins Meat loaf 800 g
long 60 mins Bread 800 g dough
medium 40 mins Biscuits, cake 500 g
short – manual
setting: 160°C
manual setting:
25 mins
Pizza 200 g dough
fry medium 15 mins Vegetables 300 g
medium 15 mins Fish 200 g
medium 15 mins Meat 500 g
short manual setting:
5 mins
Onions 200 g
sous vide
1)
medium
, 65°C
2)
80 mins Fillet of beef, 2 cm
medium, 65°C
2)
90 mins Fillet of beef, 3 cm
medium, 65°C
2)
100 mins Fillet of beef, 4 cm
medium, 65°C 70 mins Fish (salmon), 2 cm
medium, 65°C 80 mins Fish (salmon), 3 cm
medium, 65°C 90 mins Fish (salmon), 4 cm
medium, 65°C 70 mins Poultry (chicken breast),
2 cm
medium, 65°C 80 mins Poultry (chicken breast),
3 cm
medium, 65°C 90 mins Poultry (chicken breast),
4 cm
long, 85°C 60 mins Asparagus 1000 g
long, 85°C 80 mins Potatoes 800 g
long, 85°C 100 mins Root vegetables 800 g
1) Special hygiene measures must be observed when using the sous vide cooking method. Please pay
particular attention to the safety instructions and the recommendations for preparation! X “Sous vide
cooking” see page 14
2) Cooking levels for llet of beef: 60°C = rare; 65°C = medium; 70°C = well done
MUC2_MUC4_EU2.indb 21 15.03.2016 12:59:06
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