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FOOD
Cod,filet
Salmon,filet
Clams,oysters
Haddock,perchfilet
Stuffedsolerolls
Shrimp,large
Shrimp,medium
* Searfirst
WEIGHT
per0.33Ibs.
(0.15kg)
per0.33Ibs.
(0.15kg)
0.33Ibs.
(0.15kg)
per0.5Ibs.
(0.2kg)
per1Ib
(0.4kg)
per1Ib
(0.4kg)
ACCESSORIES
Perforated(level3)+
bakingpan(level1)
Perforated(level3)+
bakingpan(level1)
Bakingpan(level2)
Perforated(level3)+
bakingpan(level1)
Perforated(level3)+
bakingpan(level1)
Perforated(level3)4-
bakingpan(level1)
Perforated(level3)4-
bakingpan(level1)
** Usebakingpan1-5/8"deep(seeAdditionalAccessories)
OVENMODE
Steam
Steam
Steam
Steam
Steam
Steam
Steam
TEMPERATURE
175 - 195°F
(80 - 90°C)
212°F (100°C)
212°F (100°C)
175 - 195°F
(80 - 90°C)
175 - 195°F
(80 - 90°C)
212°F (100°C)
212°F (100°C)
Slow Cooking Meat
COOKING
TIME
10 - 14 min.
8- 10 min.
10 - 15 min.
10 -20 min.
10 -20 min.
8- 13 min.
5 - 8 min.
FOOD
Boned leg of lamb
Roast beef
Pork fillets
Pork medallions
Beef steaks
Duck breast
WEIGHT
2 - 3.5 Ibs.
(1 - 1.5 kg)
3.5 - 5.5 Ibs.
(1.5 - 2.5 kg)
m
approx. 1.2 in. thick
ACCESSORIES
Baking pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
TEMPERATURE
175°F (80°C)
175°F (80°C)
175- 195°F
i(80 - 90°C)
175°F (80°C)
175°F (80°C)
175°F (80°C)
COOKING TIME
140- 160 min.
150- 180 min.
50 - 70 min.
50 - 60 min.
40 - 80 min.
35 - 55 min.
Souffles, Casseroles, Additions to Soups
FOOD
Lasagna
Souffles
Semolina dumplings
ACCESSORIES
Baking pan (level 2)
Souffle dish + wire rack
(level 2)
Perforated (level 3) + bak-
ing pan (level 1)
OVEN MODE
Steam Conv
Steam Conv
Steam
TEMPERATURE
i320 - 340°F
i(160 - 170°C)
360 - 390°F
i(180 - 200°C)
195°F (205°C)
COOKING TIME
35 - 45 min.
15 - 25 min.
7- 10 min.
Desserts, Compotes
Compote: Weigh out the fruit, add approximately 1/3 of water and add sugar and spices to taste.
Rice pudding: Weigh out the rice and add 2.5 times as much milk. Add the rice and milk no higher than 1 inch up the
side of the accessory. Stir after cooking. The remaining milk will be absorbed quickly.
Yogurt: Heat the milk on the cooktop to 195°F (90°C). Remove from heat and let cool to 105°F (40°C). Heating the milk
is not required if using ultra high temperature (UHT) milk. Stir in one to two teaspoons of plain yogurt, or the appropriate
amount of yogurt starter per 100 ml of milk. Pour the mixture into clean glass jars and cover with lids. After it is done,
arrange it on preheated plates and add a warm sauce on top. After preparation, place the jars in the refrigerator to cool.
FOOD ACCESSORIES OVEN MODE TEMPERATURE COOKING TIME
Yeast dumplings Baking pan (level 2) Steam 212°F (100°C) 20 - 25 min.
English 20
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