How it works
en
37
Food
Accessory/cookware Temperat-
ure in °C
Type of
heating
Humidity
in %
Cooking
time in
min.
Comments
Monkfish, 200 g each Perforated steaming
tray
80-90
100
15-17
Sole rolls, stuffed,
150 g each
Perforated steaming
tray
80-90
100
17-20
Turbot, 300 g each
Perforated steaming
tray
80-90
100
17-20
Sea bass, 150 g
each
Perforated steaming
tray
80-90
100
15-17
Pikeperch, 250 g
each
Perforated steaming
tray
80-90
100
17-20
19.5 Meat – cooking at higher temperatures
Note the recommended settings for cooking at higher
temperatures.
¡
Combining steam and hot air is the best way to
cook many types of fish. In this operating mode, the
cooking compartment is hermetically sealed and the
moisture counteracts the drying effects of the hot
air, which is used in conventional cooking. The op-
timal conditions can be achieved for any type of
food thanks to the variable humidity control system.
¡
The cooking times listed are intended as a guide
only and depend heavily on the temperature of the
meat at the start of cooking and on how long the
meat was seared for. Use the core temperature
probe so that you can monitor the core temperature
more easily. Information and instructions, as well as
optimal target temperatures, can be found in the
section entitled Core temperature probe →
.
¡
Take the meat out of the refrigerator 1 hour before
you begin preparing it.
¡
When using the perforated cooking container or the
wire rack, slide an unperforated cooking container
beneath it. To prevent the food from burning on,
pour a little water into the unperforated cooking con-
tainer. You can also add vegetables, wine, spices
and herbs to the unperforated cooking container to
make a tasty base for a sauce.
¡
If you want the meat to be rare or medium rare,
open the door when the temperature reaches 5 °C
below the required core temperature and wait until
the target temperature is reached. If you open the
door, you prevent the meat from being overcooked
and treat the meat to the necessary time to rest.
¡
Time to rest: Allow the meat to rest for 5 minutes on
a wire rack after cooking. This gives the meat a
chance to "relax". The circulation of the meat juice
slows and, when the meat is cut, less juice is lost.
Meat
Food
Accessory/cookware Temperat-
ure in °C
Type of
heating
Humidity
in %
Cooking
time in
min.
Comments
Entrecôte, seared,
medium rare, 350 g
each
Unperforated steam
container
170-180
30
10-20
Fillet, seared, me-
dium rare, in puff
pastry, 600 g
Unperforated steam
container
1. 210
2. 120
1.
2.
1. 60
2. 60
1. 20
2. 30
Line the cooking con-
tainer with
greaseproof paper.
Meat pie
Quiche dish
1. 210
2. 180
1.
2.
1. 60
2. 60
1. 30
2. 15
Knuckle of veal, 1 kg
Unperforated steam
container
1. 180
2. 120
1.
2.
1. -
2. 100
1. 10
2. 120
Saddle of veal,
seared, medium rare,
1 kg
Unperforated steam
container
160-180
or
30
or
60
20-30
If you have added li-
quid to the unperfor-
ated cooking con-
tainer, 30% humidity
is sufficient.
Smoked pork,
cooked, sliced
Unperforated steam
container
100
100
15-20