Instructions for Use

How it works en-us
41
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Scallops, ½-1oz
(15-30g) apiece
Unperforated steam
container
175-195
(80-90)
100 9-13 The more the scallops
weigh, the longer the
chosen cooking time
should be.
Cod, 9oz (250g) Perforated steam con-
tainer
175-195
(80-90)
100 15-17
Red snapper, 7oz
(200g) apiece
Perforated steam con-
tainer
175-195
(80-90)
100 17-20
Ocean perch, 4oz
(120g) apiece
Perforated steam con-
tainer
175-195
(80-90)
100 15-17
Monkfish, 7oz (200g)
apiece
Perforated steam con-
tainer
175-195
(80-90)
100 15-17
Sole rolls, stuffed, 5oz
(150g) apiece
Perforated steam con-
tainer
175-195
(80-90)
100 17-20
Turbot, 11oz (300g)
apiece
Perforated steam con-
tainer
175-195
(80-90)
100 17-20
Sea bass, 5oz (150g)
apiece
Perforated steam con-
tainer
175-195
(80-90)
100 15-17
Pikeperch, 9oz
(250g) apiece
Perforated steam con-
tainer
175-195
(80-90)
100 17-20
18.5 Meat – cooking at higher temperatures
Note the recommended settings for cooking at higher tem-
peratures.
¡ The combination of steam and hot air is the optimal
cooking process for many types of meat. In this operat-
ing mode, the oven cavity is hermetically sealed and the
moisture counteracts the drying effects of the hot air,
which is used in conventional cooking. The optimal con-
ditions can be achieved for any type of food thanks to
the variable humidity control system.
¡ The cooking times specified should be regarded as
guidelines and depend heavily on the initial temperature
of the food and the length of time roasted. For better re-
sults, use the core temperature probe. Information and
instructions, as well as optimal target temperatures, can
be found in the section entitled Core temperature probe
→ Page21 .
¡ Take the meat out of the refrigerator 1 hour before
preparation.
¡ When using the perforated cooking container or the wire
rack, slide an unperforated cooking container beneath
it. To prevent the food from burning on, pour a little wa-
ter into the unperforated cooking container. You can
also add vegetables, wine, spices and herbs to the un-
perforated cooking container to make a tasty base for a
sauce.
¡ If you want the meat to be rare or medium rare, open
the door when the temperature reaches 40°F (5°C)
below the required core temperature and wait until the
target temperature is reached. If you open the door, you
prevent the meat from being overcooked and give the
meat the necessary time to rest.
¡ Time to rest: Allow the meat to rest for 5minutes on a
wire rack after cooking. This gives the meat a chance to
"relax". The circulation of the meat juice slows and,
when the meat is cut, less juice is lost.
Meat
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Entrecôte, seared,
medium rare, 12.3oz
(350g) apiece
Unperforated steam
container
340-355
(170-180)
30 10-20
Fillet, seared, medium
rare, in puff pastry,
1.3lb (600g)
Unperforated steam
container
1. 410 (210)
2. 250 (120)
1.
2.
1. 60
2. 60
1. 20
2. 30
Line the cooking con-
tainer with baking
parchment.
Meat pie Quiche dish 1. 410 (210)
2. 355 (180)
1.
2.
1. 60
2. 60
1. 30
2. 15
Veal knuckle, 2.2lb
(1kg)
Unperforated steam
container
1. 355 (180)
2. 250 (120)
1.
2.
1. -
2. 100
1. 10
2. 120