Instructions for Use

60
en-us Tables and tips
Desserts
Dumplings, 0.2 oz (90 g)
apiece
perforated/
unperforated
205-212
(95–100)
100 25–30
Long-grain rice, 0.5 lb +
2 cups (250 g + 500 ml)
water
unperforated 212 (100) 100 25–30
Brown rice, 0.5 lb +
1.5 cups (250 g + 375 ml)
water
unperforated 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 212 (100) 100 10–15
Quinoa,
0.5 lb + 2 cups (250 g +
500 ml) water
unperforated 212 (100) 100 30–40
Risotto, 0.5 lb + 3 cups
(250 g + 750 ml) stock
unperforated 212 (100) 100 35–40
Red beans unperforated 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 212 (100) 100 15–20
Lentils, 0.5 lb + 1.5 cups
(250 g + 375 ml) water
unperforated 212 (100) 100 50–60
White beans, pre-soft-
ened, 0.5 ob + 4.1 cups
(250 g + 1 l) water
unperforated 212 (100) 100 55–65
Food Cooking con-
tainer
Temperature
in °F (°C)
Humidi-
ty in %
Cook-
ing time
in min.
Comments
Crème brûlée, 0.3 lb
(130 g) apiece
perforated 175 (90) 80 55–65
Steamed dumplings/
yeast dumplings, 3.5 oz
(100 g) apiece
unperforated 212 (100) 100 20–30 Allow steamed dumplings to rise for
30 minutes before steaming.
~ "Dough proving (leaving to rise)"
on page 63
Flan/crème caramel,
0.3 lb (130 g) apiece
perforated 175 (90) 100 35–40
Compote unperforated 212 (100) 100 20–25 e.g. apples, pears, rhubarb
Recipe tip: Add sugar, vanilla sugar, cin-
namon or lemon juice.
Rice pudding
7 oz (200 g) rice +
3.3 cups (800 ml) milk
unperforated 212 (100) 100 55–60 Allow to cool down for 10 minutes and
stir. Recipe tip: Add fruit, sugar or cinna-
mon.
Orange flan perforated 175 (90) 100 40–45
Food Cooking con-
tainer
Tempera-
ture in °F
(°C)
Humidi-
ty in %
Cook-
ing time
in min.
Comments