Practical hints for cooking
- 31 - EN
Vegetables,
accompaniments,
egg dishes
Cooking
programme
Oven
temperature
Cooking time
Core
temperature
Information
Pasta (durum wheat
semolina)
100°C 10 - 14 mins -
use unperforated containers,
no need to stir, 1 part pasta,
min. parts cold water
Long grain rice
Short grain rice
Basmati rice
100°C
30 mins
35-40 mins
25 mins
-
use unperforated containers,
1 part rice, 1.5 - 2 parts cold water
or stock
Boiling
Vegetables fresh, cauliflower,
carrots, asparagus
100°C 8 - 15 mins -
chopped into pieces
Vegetables, deep-frozen
(small pieces)
100°C 10 - 15 mins -
Vegetables, deep-frozen
(large pieces)
100°C 15 - 20 mins -
Potatoes
(quartered)
100°C 35 - 45 mins -
before cooking, soak in salted
water for 15 minutes or sprinkle
with fine salt
Dumplings
100°C 20 - 25 mins -
place on greased trays, cover
directly after cooking
Eggs
100°C 8 - 15 mins -
No need to pierce,
soft after approx. 10 mins,
hard after approx. 15 mins
Cabbage /pulses
Jacket potatoes
Turnips
110 - 115°C
20-45 mins
25-40 mins
20-40 mins
-
Steaming/
Blanching
Poaching
Egg garnish ‘Royale’
Deep-frozen scrambled eggs
Deep-frozen omelette
85°C 20 - 25 mins -
Baking Vegetable bake
130 - 150°C 40 - 60 mins -
Steam vegetables before
preparing dish
Caution:
Always open the CONVOTHERM
carefully. Escaping steam can cause
scalding.
Mr.C recommends:
• Seasoning
Rinse, season and butter vegetables
after steaming.
• Vegetables in sauce
Steam the vegetables in perforated containers
and catch the stock in an unperforated container.
• Aspargus
Cook bitter asparagus in unperforated containers
in an asparagus stock.
• Baking/Gratinating
Vegetables and side dishes can be gratinated
with the ‘Convection’ programme at 230°C -
250°C in 2 - 5 minutes.
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