User manual

Table Of Contents

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

Fragrant rice (wa-

ter / rice ratio 1:1)

99 30 - 35 2

Lentils, red (wa-

ter / lentils ratio

1:1)

99 20 - 30 2

Lentils, brown

and green (wa-

ter / lentils ratio

2:1)

99 55 - 60 2

Rice pudding

(milk / rice ratio

2.5:1)

99 40 - 55 2

Semolina pud-

ding (milk / sem-

olina ratio 3.5:1)

99 20 - 25 2

The ratio of water to rice can change according to the type of rice.

Fruits

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

Apple slices 99 10 - 15 2

Hot berries 99 10 - 15 2

Fruit compote 99 20 - 25 2

Chocolate melt-

ing

99 10 - 20 2

Fish

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

Trout, approx.

250 g

85 20 - 30 2

Prawns, fresh 85 20 - 25 2

Prawns, frozen 85 30 - 40 2

Salmon fillets 85 20 - 30 2

Salmon trout, ap-

prox. 1000 g

85 40 - 45 2

Mussels 99 20 - 30 2

Flat fish fillet 80 15 2