33
Steam Cooking table
Type of food
Steam Cooking
Water via wa-
ter drawer
ml
Tempe-
rature
°C
Oven
level
Time in
mins.
Risotto 400 96 2 25-30
Rice (with liquid 1:1) 550 96 2 35-40
Cornmeal (polenta, with liquid
1:3)
550 96 2 35-40
Jacket potatoes, medium-sized 700 96 2 45-55
Boiled potatoes 550 96 2 35-40
Ratatouille 400 96 2 25-30
Brussels sprouts 550 96 2 30-35
Cauliflower, whole 700 96 2 40-45
Sauerkraut 700 96 2 50-60
Tomatoes, whole 250 96 2 15-20
Beetroot, whole 550 96 2 60-70
Kohlrabi/celery /fennel,
sliced
550 96 2 35-40
Courgettes, sliced 400 96 2 20-25
Carrots, sliced 550 96 2 30-35
Defrosting vegetables 550 60 2 30-35
Defrosting and cooking vegeta-
bles
550 96 2 30-35
Blanching vegetables 250 96 2 12-15
Blanching beans 250 96 2 20-22
Tender veal ham 1000 g 700 96 2 50-75
Smoked loin of pork 600-1000 g 700 96 2 45-55
Frankfurter / veal sausage 250 90 2 15-20
Warming meat loaf
in 1 cm slices
400 96 2 20-25
Trout, 170-300 g 400 85 2 15-25
Eggs, soft 200 96 2 8-10
To Next Page