48
en
Tables and tips
Salmon fillet (140 g/piece) Perforated
58
§
30
If you wish, you can flash fry the salmon
fillet in a hot frying pan once it is
cooked.
Pike-perch (140 g/piece)
Perforated
60
§
20
Vegetables
Mushrooms, quartered
(500 g)
Perforated
85
§
20
Recipe tip: Vacuum-seal along with
some butter, rosemary, garlic and salt.
Chicory, halved
(4–6 pieces)
Perforated
85
§
40
Recipe tip: Cut the chicory in half. Vac-
uum-seal along with some orange juice,
sugar, salt, butter and thyme.
White asparagus, whole
(500 g)
Perforated
88
§
45
Recipe tip: Vacuum-seal along with
some butter, salt and a little sugar.
Green asparagus, whole
(600 g)
Perforated
85
§
15–20
Recipe tip: Blanch before vacuum-seal-
ing to retain the colour.
Vacuum-seal along with some butter, salt
and pepper.
Carrots, in 0.5 cm slices
(600 g)
Perforated
95
§
35–40
Recipe tip: Vacuum-seal along with
some orange juice, curry and butter.
Potatoes, peeled,
in 2
x 2 cm cubes
(800 g)
Perforated
95
§
40
Recipe tip: Vacuum-seal along with
some butter and salt.
Can easily be used for making dishes
such as salad.
Potatoes, skin on,
whole or halved
(800 g)
Perforated
95
§
50
Recipe tip: Vacuum-seal along with
some butter and salt.
Wash thoroughly beforehand.
Cherry tomatoes, whole or
halved (500 g)
Perforated
85
§
15
Recipe tip: Vacuum-seal along with
some olive oil, salt and sugar.
Mix together red and yellow cherry toma-
toes.
Squash, in 2
x 2 cm cubes
(600 g)
Perforated
90
§
20–25
The cooking time may vary depending
on the type of squash.
Courgettes, in 1 cm slices
(600 g)
Perforated
85
§
30
Recipe tip: Vacuum-seal along with
some olive oil, salt and thyme.
Mangetout, whole
(500 g)
Perforated
85
§
5–10
Recipe tip: Vacuum-seal along with
some butter and salt.
Desserts
Pineapple, in 1.5 cm slices
(400 g)
Perforated
85
§
70
Recipe tip: Vacuum-seal along with
some butter, honey and vanilla.
Apple, peeled, in 0.5 cm
slices (2–4)
Perforated
85
§
10–15
Recipe tip: Vacuum-seal along with
some caramel sauce.
Bananas, whole
(2–4)
Perforated
65
§
15–20
Recipe tip: Vacuum-seal along with
some butter, honey and a vanilla pod.
Pear, peeled, sliced
(2–4)
Perforated
85
§
30
Recipe tip: Add honey or sugar to
sweeten.
Kumquats, halved
(12–16)
Perforated
85
§
75
Recipe tip: Vacuum-seal along with
some butter, a vanilla pod, honey and
apricot jam.
Rinse under warm water, cut in half and
deseed.
Vanilla sauce (0.5 l)
Perforated
82
§
18–20
Recipe tip: 0.5 l milk, 1 egg, 3 egg yolks,
80 g sugar, 1 vanilla pod.
Food
Cooking
container
Temperature
in °C
Type of
heating
Cooking
time in mins
Comments
49
Tables and tips
en
Grilling
▯
A total of three grilling functions mean that you can
brown or grill (full surface grill and air recirculation)
your food to your requirements – or do both at the
same time in a single step (full surface grill level 1
+
humidity and full surface grill, setting 2
+ humidity).
–
Z
| Browning with full surface grill + air
recirculation at 230 °C:
Also referred to as cooking au gratin. The last
step in a cooking process. A brown crust forms
on the surface of the food. Only takes a few
minutes. The ingredients are already pre-cooked.
–
Z
| Full surface grill + air recirculation at 180–
200 °C:
Complete cooking process whereby the surface
is toasted. The cooking process is longer than
when browning. The ingredients must not be
pre-cooked.
–
b
-
c
Br grilling with full surface grill
level 1
+ humidity and full surface grill level 2
+
humidity:
With these two functions, food is simultaneously
cooked and browned/two steps are carried out
with one type of heating. The steam cooks the
food, e.g. a potato gratin, and the second step
browns it
▯
Do not grill food with the oven door open.
▯
With the full surface grill and air recirculation
function, a pre-heating time of five minutes is
sufficient. You do not need to wait until the
temperature is reached. With the full surface grill
and air recirculation function, the selected
temperature may differ from the actual temperature
in the appliance. Grilling is a rapid cooking process
at high temperatures. Consequently, for browning
and roasting, a higher temperature than is actually
needed on the surface of the food is always
selected.
▯
If you use the core temperature probe with the full
surface grill with air recirculation or humidity with
full surface grill functions, make sure that the core
temperature probe is at least 5 cm away from the
grill. Otherwise, the core temperature probe may be
damaged.
Food
Cooking
container,
level
Temperature
in °C
Type of
heating
Cooking
time
in mins
Comments
Meringue topping
(on cakes/desserts)
Wire rack
2
230
Z
3–8
Toast with topping
Wire rack +
unperforated
2
200
Z
12–15
Trout (whole)
Wire rack +
unperforated
2
230
Z
12–15
On each
side
Recipe tip: Stuff with sliced lemon and
parsley.
Grilled aubergine,
Sliced
Unperforated
2
200
b
20
Grilled vegetables (700 g)
Unperforated
2
230
Z
20–25
E.g. courgettes
Vegetable bake
Unperforated
2
190
b
30–35
E.g. with broccoli and cauliflower
Vegetable skewers
Wire rack +
unperforated
2
230
Z
15
on
each side
The cooking time depends on the types
of vegetable.
Chicken thighs (350 g each)
Wire rack +
unperforated
2
180–200
c
35–40
Hamburgers (125 g) in
accordance with EN 60350-1
Wire rack +
unperforated
2
230
Z
12–15
on
each side
Preheat for 5 minutes
Potato gratin
(1 kg potatoes)
Wire rack/
unperforated
2
180
b
45–65
Lasagne
Wire rack
2
180
b
40–45
Sweet potatoes, sliced
Unperforated
2
200
c
15
