User manual

Food Temperature
(°C)
Time (min) Shelf posi‐
tion
Water in
the water
drawer
(ml)
Frankfurters / veal
sausages
85 15 - 20 2 250
Heating up meat loaf in
1 cm slices
96 20 - 25 2 400
Fish fillet (approx. 1000
g)
96 35 - 40 2 650
Flat fish fillet (approx.
300 g)
80 15 - 20 2 300
Fish fillet, frozen (500 -
800 g)
96 30 - 40 2 650
Trout (170 - 300 g) 85 15 - 25 2 400
Custard / flan in individ‐
ual dishes
96 25 - 35 2 500
Egg royale 96 25 - 35 2 500
Steamed buns 96 30 - 35 2 500
Eggs, soft 96 9 - 12 2 200
Eggs, medium 96 13 - 15 2 200
Eggs, hard 96 16 - 20 2 200
12.5 Half Steam + Heat
Add about 300 ml of water.
Food Temperature (°C) Time (min) Shelf position
Custard / flan in in‐
dividual dishes
1)
90 40 - 45 1
Baked eggs
1)
90 35 - 45 1
Terrine
1)
90 40 - 50 1
Thin fish fillet 85 15 - 25 1
Thick fish fillet 90 25 - 35 1
Small fish up to 350
g
90 25 - 35 1
ENGLISH 21