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en
Programme Setting Time (without
steam pressure
function)
Food Recommended
quantity (maximum)
rice medium 30 mins White, medium grain rice
(side dish)
500 g rice,
700 ml water
medium 25 mins White, medium grain rice
(side dish)
250 g rice,
500 ml water
long 60 mins Black rice 500 g rice,
500 ml water
long 45 mins Black rice 250 g rice,
350 ml water
porridge long 45 mins Milk porridge 250 g round grain rice,
1000 ml milk,
100 g sugar
medium 30 mins Milk porridge 125 g round grain rice,
500 ml milk,
50 g sugar
soft fry medium 20 mins Chicken legs 300 g
short 10 mins Button mushrooms 200 g
medium 20 mins Cannelloni 300 g
short 10 mins Fish llet 200 g
short 10 mins Wiener schnitzel (turkey) 200 g
short 10 mins Wiener schnitzel (pork) 200 g
steam +
soft fry
short +
short
10 mins +
10 mins
Raw vegetables
(e.g. cauliower)
200 g
baking long 60 mins Shoulder of pork 1500 g
medium 40 mins Meat loaf 800 g
long 60 mins Cake 500 g
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)
short, 60°C 60 mins Fillet of beef (rare) After adding the food,
the water level in
the pan should not
exceed 3.0 l.
medium, 65°C 50 mins Fillet of beef (medium)
medium, 70°C 45 mins Fillet of beef (well done)
short, 60°C 30 mins Fish (salmon)
medium, 65°C 60 mins Poultry (chicken breast)
long, 85°C 60 mins Asparagus
long, 85°C 80 mins Potatoes
long, 85°C 100 mins Root vegetables
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 15
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