14
Foodstuff
Water
Cooking insert
Food quantity
Preparation
Cooking times*
quantity ( l )
selection
(minutes)
Meat
Meatballs
1
perforated
500 g
15 - 20
Fillet of beaf
1
unperforated
400 g
place herbs, e.g. 1/2 teasp.
15 - 20
thyme in the cooking basin
Chicken breast,
1
unperforated
500 g
20 - 25
filled
Base buttered
Turkey breast
1
unperforated
300 g
over vegetable stock
15
Base buttered
Smoked pork
1
unperforated
1 kg
60
Boiled beef
1
unperforated
1 kg
with soup vegetables
85 - 90
Fish
Salmon fillet
1
perforated
600 g
10
Truite bleu
1
perforated
2 trouts
vegetable stock with vinegar
8 - 10
Trout in stock
1
unperforated
2 pieces
10 -15
Cod cutlets
1
unperforated
2 cod cutlets
possibly in a vegetable bed
20
steamed in wine
over water and wine
Ocean perch fillet
1
unperforated
3 fillets
10 - 12
Pike fillet
1
unperforated
1 kg + 0,5 l
15 - 20
water and
ingredients
Mussels
1
perforated,
in the perforated insert
10 - 15
unperforated
with juice
Vegetables
Cauliflower
1
perforated
1 head
in roses
20 - 30
Cauliflower and
1
unperforated
1 kg
in roses
35 - 40
carrots
perforated
1 kg
sliced
Broccoli
1
perforated
1 head
in roses
8 - 12
Green beans
1
perforated
800 - 1000 g
20 - 25
Kohlrabi
1
perforated
800 g
sliced
30 - 35
Carrots
1
perforated
1 kg
sliced
20 - 25
Jacket potatoes
1
perforated
1 kg
35 - 40
Boiled potatoes
1
perforated
1 kg
halve
20 - 25
Boiled potatoes and
1
perforated
1 kg
halve
25 - 30
cauliflower
unperforated
1 kg
in roses
Asparagus spears
1
perforated, unperfor. 2 kg
whole
25 - 40
Courgettes, aubergine
1
unperforated
500 g
sliced
5 - 8
Spinach
1
unperforated
250 g
4
Fennel
1
perforated
4 pieces
whole
30 - 40
6.2 Cooking table
Steaming / Cooking
Setting: steam cooking