Instructions for Use

en-us Operation
20
Cooking charts for the cooking sensor function
The following charts provide a selection of dishes and are sorted according to foods. Temperature and cooking time de-
pend on the quantity, condition and quality of the foods.
Meat
Food Function Temperature °F
(°C)
Total cooking time
from sound signal
Poaching
Sausages 195 (90) 10-20
Boiling
Meatballs 212 (100) 20-30
Stewing poultry 212 (100) 60-90
Viennese boiled beef 212 (100) 60-90
Cooking with a pressure cooker
Stewing poultry 250 (115) 15-25
Viennese boiled beef 250 (115) 15-25
Deep-fat frying
Deep-fat frying chicken portions 340 (170) 10-15
Deep-fat frying meatballs 340 (170) 10-15
Fish
Food Function Temperature °F
(°C)
Total cooking time
from sound signal
Poaching
Braised fish 195 (90) 15-20
Deep-fat frying
Deep-fat frying fish in beer batter 340 (170) 340 (170)
Deep-fat frying breaded fish 340 (170) 10-15
Egg dishes
Food Function Temperature °F
(°C)
Total cooking time
from sound signal
Boiling
Boiled eggs 212 (100) 5-10
Vegetables and legumes
Food Function Temperature °F
(°C)
Total cooking time
from sound signal
Boiling
Broccoli 212 (100) 10-20
Cauliflower 212 (100) 10-20
Brussels sprouts 212 (100) 30-40
Green beans 212 (100) 15-30
Chickpeas 212 (100) 60-90
Peas 212 (100) 15-20
Lentils 212 (100) 45-60
Cooking in a pressure cooker
Vegetables in a pressure cooker 250 (115) 3-6
Chickpeas in a pressure cooker 250 (115) 25-35
White beans in a pressure cooker 250 (115) 25-35