Food
Temperature
(°C)
Time (min)
Shelf posi‐
tion
Water in
the water
drawer
(ml)
Frankfurters / veal
sausages
85
15 - 20
2
250
Heating up meat loaf in
1 cm slices
96
20 - 25
2
400
Fish fillet (approx. 1000
g)
96
35 - 40
2
650
Flat fish fillet (approx.
300 g)
80
15 - 20
2
300
Fish fillet, frozen (500 -
800 g)
96
30 - 40
2
650
Trout (170 - 300 g)
85
15 - 25
2
400
Custard / flan in individ‐
ual dishes
96
25 - 35
2
500
Egg royale
96
25 - 35
2
500
Steamed buns
96
30 - 35
2
500
Eggs, soft
96
9 - 12
2
200
Eggs, medium
96
13 - 15
2
200
Eggs, hard
96
16 - 20
2
200
12.5 Half Steam + Heat
Add about 300 ml of water.
Food
Temperature (°C)
Time (min)
Shelf position
Custard / flan in in‐
dividual dishes
1)
90
40 - 45
1
Baked eggs
1)
90
35 - 45
1
Terrine
1)
90
40 - 50
1
Thin fish fillet
85
15 - 25
1
Thick fish fillet
90
25 - 35
1
Small fish up to 350
g
90
25 - 35
1
ENGLISH
21
