27 | EN
Symbol
Program
Application
Temperature
Time
Presetting by the manufac-
turer
Cooking
Cooking for example of noodles or dumplings
60 – 90 °C
1 - 120 min
75 °C / 10 min
Browning
Browning and steaming of meat and vegetables
150 – 190 °C
5 - 120 min
180 °C / 10 min
Roasting
Roasting and cooking of large pieces of meat
150 – 180 °C
30 - 180 min
180 °C / 1 h
Yogurt
Preparation of yogurt in a container or in glasses
Preset, not variable
4 - 12 h
40 °C / 8 h
Slow cooking
Gentle long-time cooking of meat at low temperature
70 - 130 °C
4 - 12 h
100 °C / 6 h
Warming up
Heating of food to a set temperature, water bath,
preserving
30 – 95 °C
1 - 120 min
65 °C / 10 min
Keeping Warm
Keeping warm of food prepared earlier
Preset, not variable
1 - 4 h
2 h
Sous-vide cooking
(vacuum cooking)
Long-time cooking of vacuum-processed food in
a water bath at low temperatures, poaching without
first vacuum-processing
45 – 95 °C
30 min - 72 h
56 °C / 8 h
Rice
Cooking of rice
Preset, not variable
Preset, not variable
Preset, not variable
Stew
Preparing soups and stews
Preset, not variable
0 - 4 h
1 h
Steaming
Steam-cooking of food
Preset, not variable
20 - 90 min
30 min
Program Outline
