Instructions for Use

en-us How it works
50
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Long-grain rice, 0.5lb
+ 2cups (250g +
500ml) water
Unperforated steam
container
212 (100) 100 25-30
Brown rice, 0.5lb +
1.5cups (250g +
375ml) water
Unperforated steam
container
212 (100) 100 30-35
Polenta, 0.5lb +
2.6cups (250g +
625ml) water for hard
polenta, 0.5lb +
4.6cups (250g +
1125ml) water for soft
polenta
Unperforated steam
container
212 (100) 100 10-15
Quinoa, 0.5lb +
2cups (250g +
500ml) water
Unperforated steam
container
212 (100) 100 30-40
Risotto, 0.5lb +
3cups (250g +
750ml) stock
Unperforated steam
container
212 (100) 100 35-40
Red beans Unperforated steam
container
212 (100) 100 85-95 Soak for 1 hour.
Cover with water.
Red lentils, 0.5lb +
1.5cups (250g +
375ml) water
Unperforated steam
container
212 (100) 100 15-20
Lentils, 0.5lb +
1.5cups (250g +
375ml) water
Unperforated steam
container
212 (100) 100 50-60
White beans, pre-
soaked, 0.5oz +
4.1cups (250g + 1l)
water
Unperforated steam
container
212 (100) 100 55-65
18.11 Desserts
Note the recommended settings for desserts.
Desserts
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Crème brûlée, 0.3lb
(130g) apiece
Perforated steam con-
tainer
195 (90) 80 55-65
Steamed dumplings or
yeast dumplings,
3.5oz (100g)apiece
Unperforated steam
container
212 (100) 100 20-30 Allow steamed
dumplings to rise for
30minutes before
steaming.
→ "Dough proving -
leaving to rise",
Page53
Flan or crème
caramel, 0.3lb
(130g)apiece
Perforated steam con-
tainer
195 (90) 100 35-40
Compote Unperforated steam
container
212 (100) 100 20-25 e.g. apples, pears,
rhubarb
Recipe tip: Add sugar,
vanilla sugar, cinna-
mon or lemon juice.