18
Cooking Table
Vegetables
Dish
Cooking
Temperature Moisture
Cooking time
insert
in °C
in %
in minutes
Leaf spinach (500 g, plucked)
perforated
100
100
2 - 5
Cauliflower (1 head, whole)
perforated
120
100
25 - 35
Cauliflower (1 kg, in roses)
perforated
120
100
10 - 15
Broccoli (1 kg, in roses)
perforated
120
100
10 - 15
Peas (1 kg)
perforated
100
100
5 - 10
Stuffed peppers
unperforated
180 - 200
80 - 100
15 - 20
Stuffed courgettes
unperforated
160 - 180
80 - 100
15 - 35
Green beans (1 kg, whole)
perforated
120
100
15 - 20
Kohlrabi (1 kg, sliced)
perforated
120
100
13 - 20
Leeks (1 kg, sliced)
perforated
120
100
5 - 10
Carrots (1 kg, sliced)
perforated
120
100
10 - 20
Jacket potatoes (1 kg, medium size)
perforated
120
100
30 - 40
Boiled potatoes (1 kg, peeled and quartered)
perforated
120
100
15 - 30
Important Notes
•
Always preheat the oven. This will guarantee the
best results.
•
The cooking times given here are for a
preheated oven. Add about 5 minutes to the
cooking time if the oven has not been preheated.
•
Only open the oven door for a short time and
quickly put the food in.
•
If you use only one level, place the cooking
insert on the second level from the bottom.
•
You can use simultaneously up to three levels
(level 2, 3 and 4 from the bottom) for steaming,
defrosting and regenerating. You can cook
different dishes simultaneously without flavour
transfer.
•
You can only use one level for baking. Use level
2 from the bottom.
•
The cooking times given are only a
recommendation. The effective cooking time
depends on the quality of the food, the amount
and the size of the food.
•
Add to the cooking time for larger amounts than
those stated in the cooking table.
•
Food being cooked must not come into contact
with the oven compartment, grease filter or side
plate.
•
The steam oven door must seal well. Always
keep the door seal clean.
•
Do not place too much food on the wire rack or
the cooking insert. This will ensure optimum
circulation of the air.
•
Always leave the grease filter in place during
use.
