Use and Care Manual

54
en-us Tables and tips
Poultry
▯ The humidity for combination operation prevents
drying out, which is essential with poultry. At the same
time, thanks to the high temperature, the surface gets
crispy and brown. The hot steam has twice as much
ability to transfer heat as conventional convection and
reaches all parts of the food. Therefore, a chicken is
browned evenly and gets crispy, yet the breast meat
remains tender and juicy.
▯ The cooking times specified should be regarded as
guidelines and depend heavily on the initial
temperature of the food and the food cooked. For
better results, use the core temperature sensor. Do
not place it in the middle (hollow space), but rather
into the chicken breast. For notes and optimal target
temperatures, see chapter~ "Core temperature
probe" on page 30.
▯ If you season poultry primarily with spices and with
little or no oil, the skin gets crispier.
Beef steaks, medium
rare, 6.1 oz (175 g)
apiece
unperforated 160-175
(70–80)
› 30–60
Sirloin, medium rare,
2.2-3.3 lb (1–1.5 kg)
unperforated 160-175
(70–80)
› 150–210
Filet of pork, well done
2.5 oz(70 g) apiece
unperforated 195 (90) › 90–115
Pork medallions, well
done,
2.5 oz (70 g) apiece
unperforated 175 (80) › 50–70
Food Cooking con-
tainer
Temperature
in °F (°C)
Type of
heating
Cook-
ing time
in min.
Comments
Food Cooking con-
tainer
Temperature
in °F (°C)
Humidi-
ty in %
Cook-
ing time
in min.
Comments
Duck, whole, 6.6 lb (3 kg) unperforated 1) 300-320
(150–160)
2) 430 (220)
60
0
80–90
20–30
Cook breast side down. After half the
cooking time, turn the duck. This way,
the delicate breast meat will not dry out
so much.
Duck breast, seared,
medium rare, 0.7 lb
(350 g) apiece
unperforated 320 (160) 0 25–30
Chicken, whole,
3.3 lb (1.5 kg)
Wire rack +
unperforated
1) 300 (150)
2) 445 (230)
100
b
55–65
15
Cook with trussed legs and breast side
up.
Chicken breast, filled,
steamed, 0.4 lb (200 g)
apiece
perforated 212 (100) 100 25–30 Do not preheat. Recipe tip: Fill with
spinach and sheep's cheese.
Turkey breast filet,
steamed, 0.6 lb (300 g)
apiece
perforated 212 (100) 100 17–25 Do not preheat.
Spring chicken, quail,
steamed, 0.3-0.4 lb
(150–200 g) apiece
perforated 212 (100) 100 20–25 Do not preheat.
Spring chicken, quail,
0.3-0.4 lb (150–200 g)
apiece
unperforated 355-390
(180–200)
60/80 15–20 Recipe tip: Brush with oil and herbes de
Provence.