18
Desserts
Miscellaneous
Food
Water
quantity
Cooking
insert
Temperature Cooking
time
Remarks
Crème brûlée / flan / crème
caramel (120 g each)
1 litre
perforated
95°C
35 - 40 min. preheat appliance on steaming set-
ting
Yeast dumplings
(100 g each)
1 litre
unperforated
steaming
20 - 25 min. Raise the yeast dumplings for
30 mins. before steaming (see chap-
ter "Raising dough").
Compote
1 litre
unperforated
steaming
10 - 20 min. e.g. apples, pears, rhubarb
Add sugar, vanilla, cinnamon or lemon
juice to taste. It is not necessary to
add water.
Milk rice (250 g rice +
625 ml milk)
1 litre
unperforated
steaming
35 - 40 min. Add fruit, sugar or cinnamon to taste.
Food
Water
quantity
Cooking
insert
Temperature Cooking
time
Remarks
Cooked-egg garnish (1 litre) 1 litre
unperforated 95°C
35 - 40 min. preheat appliance on steam setting
Semolina dumplings
(20 g each)
1 litre
perforated,
unperforated
steaming
Sweet or savoury as a dessert or soup
garnish. Sightly butter the cooking
insert base.
Eggs, medium sized
(6 eggs)
1 litre
perforated
steaming
7.5 min.
10 min.
14 min.
soft
medium
hard
Mulled wine (min. 1 litre)
75 - 80°C
120 min.
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