of water required when you cook dishes
at one time.
Use the second shelf position.
Set the temperature to 99 °C unless the
below table recommends different
setting.
Vegetables
Food
Time (min)
Peeling tomatoes
10
Broccoli, florets
1)
13 - 15
Vegetables, blanched
15
Mushroom slices
15 - 20
Peppers, strips
15 - 20
Spinach, fresh
15 - 20
Asparagus, green
15 - 25
Aubergines
15 - 25
Courgette, slices
15 - 25
Pumpkin, cubes
15 - 25
Tomatoes
15 - 25
Beans, blanched
20 - 25
Lamb’s lettuce, florets
20 - 25
Savoy cabbage
20 - 25
Celery, cubed
20 - 30
Leeks, rings
20 - 30
Peas
20 - 30
Snow peas (kaiser pep-
pers)
20 - 30
Sweet potatoes
20 - 30
Asparagus, white
25 - 35
Brussels sprouts
25 - 35
Carrots
25 - 35
Cauliflower, florets
25 - 35
Fennel
25 - 35
Kohlrabi, strips
25 - 35
Food
Time (min)
White haricot beans
25 - 35
Broccoli, whole
30 - 40
Sweet corn on the cob
30 - 40
Black salsify
35 - 45
Cauliflower, whole
35 - 45
Green beans
35 - 45
Cabbage white or red,
stripes
40 - 45
Artichokes
50 - 60
Dried beans, soaked
(water / beans ratio 2:1)
55 - 65
Sauerkraut
60 - 90
Beetroot
70 - 90
1)
Preheat the oven for 5 minutes.
Side dishes / accompaniments
Food
Time
(min)
Couscous (water / couscous
ratio 1:1)
15 - 20
Tagliatelle, fresh
15 - 25
Semolina pudding (milk /
semolina ratio 3.5:1)
20 - 25
Lentils, red (water / lentils ra-
tio 1:1)
20 - 30
Spaetzle
25 - 30
Bulgur (water / bulgur ratio
1:1)
25 - 35
Yeast dumplings
25 - 35
Fragrant rice (water / rice ra-
tio 1:1)
30 - 35
Boiled potatoes, quartered
35 - 45
Bread dumpling
35 - 45
Potato dumplings
35 - 45
ENGLISH
27