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Cooking charts
113
Fish
Fish (fresh or frozen)
[°C]
1
[min]
Perch fillet 100 2 8–10
Trout 100 2 10–13
Salmon fillet, 3cm thick 100 2 6–10
Salmon trout 100 2 17–20
Plaice 100 2 8–14
Plaice fillet 100 2 3–5
Meat
Meat
[°C]
1
[min]
Chicken breast fillet 100 2 8–10
Turkey roulades 100 2 12–15
Turkey escalopes 100 2 4–6
Gammon slices 100 2 6–10
Operating mode, Temperature, Shelf level, Cooking duration, Steam cooking
1
Use a perforated cooking container and place the universal tray on shelf level1 to collect the
liquid.
Dumplings
Dumplings
[°C]
2
[min]
Potato/bread dumplings, fresh 100 2 15
Potato/bread dumplings, boil in the bag 100 2 20
Rice
Rice :
[°C]
2
[min]
Basmati rice 1:1.5 100 2 15
Parboiled rice 1:1.5 100 2 23–25
Pudding rice 1:2.5 100 2 30–35
Brown rice 1:1.5 100 2 25–30
:Ratio of rice to liquid, Operating mode, Temperature, Shelf level,
Cooking duration, Steam cooking
2
Use a solid cooking container.
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