Operation Manual

22
Frozen products
Observe the manufacturer's instructions on the packaging.
The cooking times indicated apply to dishes placed in a cold
cooking compartment.
Test dishes
These tables have been produced for test institutes to facilitate
the inspection and testing of the various appliances.
Steaming
Test dishes tested in accordance with standard EN 60350-1.
Food Accessories Level Temperature in °C Cooking time in min.
Pasta, fresh, refrigerated* solid cooking container 2 100 5 - 10
Trout perforated +
solid cooking container
2
1
80 - 100 20 - 25
Salmon fillet perforated +
solid cooking container
2
1
80 - 100 20 - 25
Broccoli perforated +
solid cooking container
2
1
100 4 - 6
Cauliflower perforated +
solid cooking container
2
1
100 5 - 8
Beans perforated +
solid cooking container
2
1
100 4 - 6
Peas perforated +
solid cooking container
2
1
100 4 - 6
Carrots perforated +
solid cooking container
2
1
100 3 - 5
Mixed vegetables perforated +
solid cooking container
2
1
100 4 - 8
Brussels sprouts perforated +
solid cooking container
2
1
100 5 - 10
* Add a little liquid
Food Accessories Level Temperature in °C Cooking time in min.
Broccoli
(Steam distribution)
Perforated +
solid
2
1
100 *
Broccoli
(Steam supply)
Perforated +
solid
2
1
100 *
Peas**
(Maximum load)
Perforated +
solid
2
1
100 ***
* The cooking time for "al dente" must be established beforehand.
** Spread out 1.5 kg of peas evenly in the container.
*** The end of the cooking time has been reached when the peas at the coldest point have reached a temperature of 85 °C.