21
en
Cooking times
Programme
Setting
Duration
Food
Recommended
quantity (maximum)
baking
long
60 mins
Shoulder of pork
1500 g
medium
40 mins
Meat loaf
800 g
long
60 mins
Bread
800 g dough
medium
40 mins
Biscuits, cake
500 g
short – manual
setting: 160°C
manual setting:
25 mins
Pizza
200 g dough
fry
medium
15 mins
Vegetables
300 g
medium
15 mins
Fish
200 g
medium
15 mins
Meat
500 g
short
manual setting:
5 mins
Onions
200 g
sous vide
1)
medium, 65°C
2)
80 mins
Fillet of beef, 2 cm
medium, 65°C
2)
90 mins
Fillet of beef, 3 cm
medium, 65°C
2)
100 mins
Fillet of beef, 4 cm
medium, 65°C
70 mins
Fish (salmon), 2 cm
medium, 65°C
80 mins
Fish (salmon), 3 cm
medium, 65°C
90 mins
Fish (salmon), 4 cm
medium, 65°C
70 mins
Poultry (chicken breast),
2 cm
medium, 65°C
80 mins
Poultry (chicken breast),
3 cm
medium, 65°C
90 mins
Poultry (chicken breast),
4 cm
long, 85°C
60 mins
Asparagus
1000 g
long, 85°C
80 mins
Potatoes
800 g
long, 85°C
100 mins
Root vegetables
800 g
1) Special hygiene measures must be observed when using the sous vide cooking method. Please pay
particular attention to the safety instructions and the recommendations for preparation!
X
“Sous vide
cooking” see page 14
2) Cooking levels for fillet of beef: 60°C = rare; 65°C = medium; 70°C = well done
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