Operation Manual

Cooking charts

Food Function Temperature

in °C

Time in

minutes

Vegetables

Artichokes Q1 100 25-40

Asparagus | 100 7-9

Broccoli, florets | 100 7-8

Broccoli, whole | 100 10-18

Brussels sprouts | 100 8-15

Carrots, diced | 100 3-6

Carrots, sliced | 100 3-6

Carrots, whole | 100 8-15

Cauliflower, florets | 100 3-4

Cauliflower, whole | 100 15-20

Celery, sliced | 100 8-10

Green beans | 100 3-4

Green cabbage, shredded | 100 4-10

Italian tomatoes Bio 75 2-5

Kohlrabi, diced Q1 100 8-10

Leeks, sliced | 100 4-6

Leeks, whole | 100 6-10

Peas | 100 4-8

Potatoes, peeled | 100 10-15

Potatoes, unpeeled | 100 15-20

Red cabbage, chopped | 100 10-15

Savoy cabbage, chopped | 100 10-15

Spinach | 100 6-8

Stuffed peppers | 90* 40-50

White cabbage, chopped e 100 15-25

* This temperature differs from the recommended temperature.

Note: Data and times given in this chart are for guidance only. Values have been

obtained from an oven designed for the German market.

Practical tips