19
Dish
Cooking
Temperature Moisture
Cooking time
insert
in °C
in %
in minutes
Brussel sprouts (1 kg)
perforated
120
100
15 - 20
Asparagus, green (1 kg, whole)
perforated
100
100
10 - 15
Asparagus, purple (1 kg, whole)
perforated
100
100
15 - 20
To skin tomatoes (whole)
perforated
100
100
3 - 4
Tips
– To skin tomatoes: cut peel once, place in ice water after steaming.
– Use the vegetable stock that collects in the unperforated cooking insert as a base for sauce or stock.
– You can also steam these vegetables at 100°C / 100%. Add about 5 minutes to the cooking time.
– Stuffed vegetables: fry the meat stuffing first.
Pulses / Rice
Dish
Cooking
Temperature Moisture
Cooking time
insert
in °C
in %
in minutes
Long grain rice (250 g + 500 ml water)
unperforated
100
100
30 - 35
Basmati rice (250 g + 500 ml water)
unperforated
100
100
25 - 30
Lentils (250 g + 750 ml water)
unperforated
120
100
30 - 40
Pre-soaked white beans (250 g + 1 l water)
unperforated
120
100
55 - 65
Tip
– Observe the manufacturer’s recommendations.
Fish
Dish
Cooking
Temperature Moisture
Cooking time
insert
in °C
in %
in minutes
Bream fillet (200 g each)
unperforated
230
0
9-11
Fish tureen (in a tureen)
wire rack
75
80
40 - 50
Cod fillet (250 g each), in stock
unperforated
100
100
10 - 15
Salmon fillet (300 g each)
perf unperforated
100
100
12 - 15
Mussels (1,5 kg)*
perf unperforated
100 - 120
100
8 - 12
Ocean perch (120 g each)
unperforated
100
100
6 - 8
