50
en
Tables and tips
Side dishes
Desserts
Toast in accordance with EN
60350-1
Wire rack
1
230
Z
5–7
Preheat for 5
minutes.
Topped, grilled courgettes,
stuffed, halved lengthways
Unperforated
2
180
c
30–40
Food
Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time
in mins
Comments
Basmati rice
(250 g + 500 ml water)
Unperforated 100
100
20–25
Bulgur wheat
(250 g + 250 ml water)
Unperforated 100
100
10–15
Couscous
(250 g + 250 ml water)
Unperforated 100
100
10–15
Dumplings (90 g each)
Perforated/
unperforated
95–100
100
25–30
Long-grain rice
(250 g + 500 ml water)
Unperforated 100
100
25–30
Brown rice (250 g + 375 ml
water)
Unperforated 100
100
30–35
Polenta
(250 g + 625 ml water for
hard polenta)
(250 g + 1125 ml water for
soft polenta)
Unperforated 100
100
10–15
Quinoa
(250 g + 500 ml water)
Unperforated 100
100
30–40
Risotto
(250 g + 750 ml stock)
Unperforated 100
100
35–40
Red beans
Unperforated 100
100
85–95
Soak for 1
hour. Cover with water.
Red lentils
(250 g + 375 ml water)
Unperforated 100
100
15–20
Lentils
(250 g + 375 ml water)
Unperforated 100
100
50–60
White beans, pre-soaked
(250 g + 1 l water)
Unperforated 100
100
55–65
Food
Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time
in mins
Comments
Crème brûlée (130 g each)
Perforated
90
80
55–65
Steamed dumplings/yeast
dumplings (100 g each)
Unperforated 100
100
20–30
Allow steamed dumplings to rise for
30 minutes before steaming.
~
"Dough
proving (leaving to rise)" on page 53
Flan/crème caramel
(130 g each)
Perforated
90
100
35–40
Food
Cooking
container,
level
Temperature
in °C
Type of
heating
Cooking
time
in mins
Comments
