Operation Manual

20
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Vegetable tureen perforated/wire rack 100 100 40-50
Carrots, sliced perforated 100 100 10-15
Potatoes, peeled and quartered perforated 100 100 20-35
Kohlrabi, sliced perforated 100 100 15-25
Leeks, sliced perforated 100 100 5-10
Stuffed Peppers* unperforated 180-200 80-100 15-20
Jacket potatoes (ca. 50 g each) perforated 100 100 25-30
Jacket potatoes (ca. 100 g each) perforated 100 100 40-45
Brussel sprouts perforated 100 100 15-20
Asparagus, green perforated 100 100 10-15
Asparagus, purple perforated 100 100 18-25
To skin tomatoes** perforated 100 100 3-4
Stuffed courgette* unperforated 160-180 80-100 15-35
Sugar peas perforated 100 100 5-10
*Stuffed vegetables: fry the meat stuffing first.
**To skin tomatoes: cut peel once, place in ice water after steaming.
Fish
•
Steaming is a gentle cooking process and fish retains its taste.
•
For hygenic reasons, steam fish until it reaches a core temperature of at least 62-65 °C. This is also
the ideal core temperature for fish.
•
Salt the fish after steaming. Thus, the natural aroma is preserved and the fish does not dry out.
•
When using the perforated cooking insert grease it lightly to prevent the fish sticking to it.
•
Fillets with skin: place the fish with the skin to the top, this preserves the texture and aroma.
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Bream, whole, 700 g unperforated 90-100 100 20-25
Fish dumplings, 20-40 g each* unperforated 90-100 100 5-10
*Fish dumplings: cover the unperforated cooking insert with baking paper.