Recipe Book

• Put the clean containers in the middle of
the shelf on the 1st level. Make sure that
the opening faces down at a small angle.
• Fill the drawer with the maximum amount
of water and set a time of 40 min.
Full Steam table
Food
Water
amount (ml)
Temperature
(°C)
Shelf posi-
tion
Time
1)
(min)
Risotto 400 96 2 25-30
Rice
(water/rice ratio 1,5:1)
650 96 2 35-40
Cornmeal
(polenta, with liquid 1:3)
550 96 2 35-40
Jacket potatoes, medi-
um-sized
650 96 2 50-60
Boiled potatoes 550 96 2 35-40
Ratatouille 400 96 2 25-30
Brussels sprouts 550 96 2 30-35
Broccoli in florets 550 96 2 25-30
Cauliflower, whole 650 96 2 40-45
Cauliflower in florets 600 96 2 20-25
Sauerkraut 650 96 2 50-60
Tomatoes, whole 250 96 2 15-20
Beetroot, whole 650 + 400 96 2 60-70
Kohlrabi/celery /fennel,
sliced
550 96 2 35-40
Courgettes, sliced 400 96 2 20-25
Carrots, sliced 550 96 2 35-40
Defrosting vegetables 550 96 2 35
Defrosting and cooking
vegetables
650 60 2 35-40
Blanching vegetables 250 96 2 12-15
Blanching beans 250 96 2 20-22
Frozen beans 650 96 2 30-40
Chicken (breast) 500 96 2 30-40
Prosciutto style ham
(1000 g)
650 96 2 50-75
Smoked loin of pork
(600 - 1000 g)
650 96 2 45-55
Stuffed pepper 500 96 2 30-40
Frankfurters / veal
sausages
250 85 2 15-20
ENGLISH 3