User manual

Table Of Contents

Food Temperature (°C) Time (min) Shelf position

Cauliflower,

whole

99 35 - 45 2

Cauliflower, flor-

ets

99 25 - 35 2

Broccoli, whole 99 30 - 40 2

Broccoli, florets

99 13 - 15 2

Mushroom slices 99 15 - 20 2

Peas 99 20 - 30 2

Fennel 99 25 - 35 2

Carrots 99 25 - 35 2

Kohlrabi, strips 99 25 - 35 2

Peppers, strips 99 15 - 20 2

Leeks, rings 99 20 - 30 2

Green beans 99 35 - 45 2

Lamb’s lettuce,

florets

99 20 - 25 2

Brussels sprouts 99 25 - 35 2

Beetroot 99 70 - 90 2

Black salsify 99 35 - 45 2

Celery, cubed 99 20 - 30 2

Asparagus,

green

99 15 - 25 2

Asparagus, white 99 25 - 35 2

Spinach, fresh 99 15 - 20 2

Peeling toma-

toes

99 10 2

White haricot

beans

99 25 - 35 2

Savoy cabbage 99 20 - 25 2

Courgette, slices 99 15 - 25 2

Beans, blanched 99 20 - 25 2

Vegetables,

blanched

99 15 2