Instructions for Use

en-us How it works
42
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Saddle of veal,
seared, medium rare,
2.2lb (1kg)
Unperforated steam
container
320-355
(160-180)
or
30
or
60
20-30 If you add liquid to the
unperforated cooking
container, 30% humid-
ity is sufficient.
Smoked pork, cooked,
sliced
Unperforated steam
container
212 (100) 100 15-20
Roast pork with crack-
ling, joint of pork with
crispy skin, well done,
3.3lb (1.5kg)
1. Wire rack
2. Unperforated steam
container
1. 320 (160)
2. 445 (230)
1.
2.
1. 80
2. -
1. 60
2. 10
Cut the rind to form a
cross-hatch pattern
before cooking. Use
the core temperature
probe: In the first
stage of cooking, cook
the food to a core tem-
perature of up to ap-
proximately
150-160°F
(65-70°C), and in the
second stage of cook-
ing, cook it up to a
core temperature of
160-170°F
(70-75°C).
Saddle of lamb,
seared, medium rare,
3.3lb (150g) apiece
Unperforated steam
container
320-340
(160-170)
or
0
or
30
12-15
Leg of lamb, seared,
medium rare, 3.3lb
(1.5kg)
Unperforated steam
container
1. 390 (200)
2. 285 (140)
1.
2.
1. -
2. 30
1. 30
2. 60-70
Pulled pork, 2.2lb
(1kg)
Unperforated steam
container
300 (150) 100 110
Saddle of venison,
seared, medium rare,
1.1lb (500g) apiece
Unperforated steam
container
320-340
(160-170)
or
0
or
30
12-18
Joint of beef, well
done, 3.3lb (1.5kg)
1. Wire rack
2. Unperforated steam
container
1. 445 (230)
2. 320 (160)
1.
2.
1. 0
2. 60
1. 15
2. 60-90
If you add liquid to the
unperforated cooking
container, 30% humid-
ity is sufficient.
Sirloin, seared,
medium rare, 2.2lb
(1kg)
Unperforated steam
container
340-355
(170-180)
30 50-60
Joint of pork, neck or
shoulder, well done,
2.2-3.3lb (1-1.5kg)
1. Wire rack
2. Unperforated steam
container
1. 390-430
(200-220)
2. 320-355
(160-180)
1.
2.
1. 100
2. 60
1. 15
2. 40-60
If you add liquid to the
unperforated cooking
container, 30% humid-
ity is sufficient.
Sausage, boiled, heat-
ing
Unperforated steam
container
185-195
(85-90)
100 10-20 e.g. Lyon sausage,
white sausage
18.6 Fish and poultry – low-temperature
cooking
Take note of the recommended settings for meat and
poultry for low-temperature steaming.
¡ With low-temperature cooking, the dishes are cooked at
temperatures between 140-175°F (60-80°C) and for a
cooking time from a few minutes up to several hours un-
til cooked through. This cooking method is mainly used
for meat dishes and fish dishes. The sensory properties
of the food, e.g. the tenderness and succulence, are re-
tained with this cooking method. Heating it up gently
gives the meat an even, delicate pink color throughout
(other than a very thin edge) and makes it extraordinar-
ily succulent. No turning or basting is required.
¡ 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.