Use
36
Automatic programs table
MEAT (01 - 04)
FISH (05 - 08)
VEGETABLES (09 - 12)
Subcategory
Function
Steam
%
Weight
(g)
Shelf
Temp.
(°C)
Time
(minutes)
01 Roast pork
+
50
1000
2
180
95
02 Roast veal
+
40
1000
2
170
70
03 Whole roast chicken
+
50
1000
2
200
40
04 Whole roast duck
+
30
2000
2
150
120
Subcategory
Function
Steam
%
Weight
(g)
Shelf
Temp.
(°C)
Time
(minutes)
05
Fillet of cod (thick pieces of approx.
150 g each)
100
200
2+1
100
6
06
Salmon fillet (medium-thick pieces of
approx. 150 g each)
100
200
2+1
100
5
07 Prawns
100
500
2+1
90
5
08 Whole fish
+
70
500
2+1
200
25
Subcategory
Function
Steam
%
Weight
(g)
Shelf
Temp.
(°C)
Time
(minutes)
09 Carrots (rounds approx. 3 cm thick)
100
500
2+1
100
6
10
Potatoes (Ø 4-5 cm cut into 4-6
pieces)
100
500
2+1
100
25
11 Cauliflower (in pieces)
100
500
2+1
100
12
12 Asparagus (whole)
100
500
2+1
100
6
