Water adition via
water tray
Temperatur in °C Time in minutes Level
Couscous (with liquid 1:1) 250 ml 96 12 - 15 2
Rice (with liquid 1:1) 550 ml 96 35 - 40 2
Corn (Polenta) (with liquid 1:3) 550 ml 96 35 - 40 2
Jacket potatoes (Raclette) 700 ml 96 35 - 45 2
Boiled potatoes 550 ml 96 35 - 40 2
Sauerkraut 700 ml 96 50 - 60 2
Ratatouille 400 ml 96 25 - 30 2
Brussels sprouts 550 ml 96 30 - 35 2
Whole cauli ower 700 ml 96 35 - 45 2
Tomatoes 250 ml 75 15 - 20 2
Kohlrabi «Cabbage», Celery, Fennel 550 ml 96 35 - 40 2
Courgettes 400 ml 96 20 - 25 2
Carrots 550 ml 96 30 - 35 2
Defrosting and cooking vegetables 550 ml 60 30 - 35 2
Blanching vegetables 250 ml 96 12 - 15 2
Tender veal ham 1 kg 700 ml 96 50 - 65 2
Smoked loin of pork 600 1000 g 700 ml 96 45 - 55 2
Frankfurters, Veal sausages 250 ml 90 15 - 20 2
Schüblig of St. Gallen (sausage) 400 ml 90 25 - 30 2
Saucisson from the Vaud canton 550 ml 96 25 - 35 2
Pork sausage 400 ml 96 20 - 25 2
Trouts 250 - 300 g 400 ml 85 20 - 25 2
Fillet of sh 250 ml 80 10 - 15 2
Caramel pudding 400 ml 90 30 - 40 2
Water addition max. 2.5 dl Temperatur in °C Time in minutes Level
Regenarate meals, 6 dishes Ø 24 cm 110 15 - 20 2 + 4
Rost pork 1 kg 180 55 - 65 2
Braised beef 1 kg 180 55 - 65 2
Roast veal 1 kg 180 45 - 55 2
Meat loaf uncooked 500 g 180 30 - 40 2
Smoked loin of pork 600 - 1000 g, soak 2 hours 180 35 - 45 2
Chicken 1 kg 200 45 - 55 2
Duck 1,5 - 2 kg 180 55 - 65 2
Goose 3 kg 170 130 - 170 1
Gratin potatoes, Gratin leek- poatoes 190 40 - 50 2
Pasta bake 180 35 - 45 2
Lasagne 180 45 - 50 2
Various breads 500 - 1000 g 190 - 200 50 - 60 2
Bread roll 40 - 60 g 210 - 220 20 - 25 3
Freshly baked bread rolls 30 - 40 g 220 5 - 7 3
Freshly baked bread rolls 30 - 40 g frozen 220 5 - 7 3
Freshly baked croissant chilled 200 6 - 8 3
Freshly baked croissant chilled 40 - 50 g frozen 200 5 - 7 3
Fresh baked baguettes 40 - 50 g 200 4 - 7 3
Fresh baked baguettes 40 - 50 g frozen 200 5 - 7 3
Ham in bread pastry 1500 g - 2000 g 200 60 - 80 3
Steam cooking
Settings, see «Instructions» page 2
The specified times and temperatures are standard values, they vary according to size and quantity.
Warning: the cooking functions must always be set in connection with the clock functions duration or end.
(see clock functions «instructions»)
Interval cooking
Settings, see «Instructions» page 2
The specified times and temperatures are standard values, they vary according to size and quantity.
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