33
Steam Cooking table
Type of food
Steam Cooking
Water via wa-
ter drawer
ml
Tempe-
rature
°C
Oven
level
Time in
mins.
Risotto
400
96
2
25-30
Rice (with liquid 1:1)
550
96
2
35-40
Cornmeal (polenta, with liquid
1:3)
550
96
2
35-40
Jacket potatoes, medium-sized
700
96
2
45-55
Boiled potatoes
550
96
2
35-40
Ratatouille
400
96
2
25-30
Brussels sprouts
550
96
2
30-35
Cauliflower, whole
700
96
2
40-45
Sauerkraut
700
96
2
50-60
Tomatoes, whole
250
96
2
15-20
Beetroot, whole
550
96
2
60-70
Kohlrabi/celery /fennel,
sliced
550
96
2
35-40
Courgettes, sliced
400
96
2
20-25
Carrots, sliced
550
96
2
30-35
Defrosting vegetables
550
60
2
30-35
Defrosting and cooking vegeta-
bles
550
96
2
30-35
Blanching vegetables
250
96
2
12-15
Blanching beans
250
96
2
20-22
Tender veal ham 1000 g
700
96
2
50-75
Smoked loin of pork 600-1000 g
700
96
2
45-55
Frankfurter / veal sausage
250
90
2
15-20
Warming meat loaf
in 1 cm slices
400
96
2
20-25
Trout, 170-300 g
400
85
2
15-25
Eggs, soft
200
96
2
8-10
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