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28
English
Ingredient
Cluster
Ingredient
Cooking tem-
perature
Cooking
humidity
Cooking time Doneness
level
Poultry
2 x chicken
breasts a 250 g
66°C
70 - 180 min
Juicy and
tender
Seafood
Shrimp, with
shell, medium-
sized, 400 g
56°C
40 - 65 min
Opaque,
buttery, juicy
Fish
4 x salmon filet a
150 g
52°C
45 - 70 min
Firm and flaky
Eggs
10 medium-sized
eggs
66°C
55 - 70 min
Poached like,
set white,
malleable yolk
10 medium-sized
eggs
74°C
60 - 75 min
Hard boiled
like
Vegetables
Green asparagus,
250 g
85°C
12 - 18 min
Snappy
Broccoli florets,
400 g
85°C
15 - 20 min
Snappy
Desserts
Caramel flan, 5 x
9x5 cm ramekins 82°C
70 - 80 min
Silky
Cheesecake, 6
x 39cl glass jars
with lid
80°C
80 - 90 min
Creamy
Defrost
We recommend using “Defrost” to defrost frozen food such as vegetables, meat,
fish, and fruits.
The cooking time given in the table is guideline for defrosting. The defrosting
time depends on the amount and size of the frozen food. If the frozen food is not
completely defrosted, add some more minutes to the defrosting time.
Ingredient Cluster
Ingredient
Amount
Defrosting time
Fruits
All kinds of berries
500g
8 min
Apple sauce/pieces
500g
10 min
Plums
500g
10 min
Peaches
500g
10 min
Vegetables
Frozen vegetables in a block
500g
10 min
Fish
Fish fillets
200g
5 min
Whole fish
250g
8 min
Shrimps
300g
5 min
Beef and Pork Meat
Minced meat
250g
15 min
Goulash meat
400g
20 min
Cutlets
250g
15 min
Sausages
250g
10 min
Содержание NX0960
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