Example: The total time of this cook‐
ing session is 40 min. First, put in
Boiled potatoes, quartered, after 20
min add Salmon fillets and Broccoli,
florets after 30 min.
(min)
Boiled potatoes,
quartered
40
Salmon fillets 20
Broccoli, florets 10
Use the largest quantity of water required
when you cook more than one dish at the
same time.
Use the second shelf position.
VEGETABLES
Set the temperature to 99 °C.
(min)
8 - 10 Broccoli, florets, preheat
the empty oven
10 Peeled tomatoes
10 - 15 Spinach, fresh
10 - 15 Courgette, slices
15 Vegetables, blanched
15 - 20 Mushroom, slices
15 - 20 Pepper, strips
15 - 25 Broccoli, whole
15 - 25 Asparagus, green
15 - 25 Aubergines
15 - 25 Pumpkin, cubes
15 - 25 Tomatoes
20 - 25 Beans, blanched
VEGETABLES
Set the temperature to 99 °C.
(min)
20 - 25 Lamb's lettuce, florets
20 - 25 Savoy cabbage
20 - 30 Celery, cubed
20 - 30 Leek, rings
20 - 30 Peas
20 - 30 Snow peas / Kaiser pep‐
pers
20 - 30 Sweet potatoes
20 - 30 Fennel
20 - 30 Carrots
25 - 35 Asparagus, white
25 - 35 Brussels sprouts
25 - 35 Cauliflower, florets
25 - 35 Kohlrabi, strips
25 - 35 White haricot beans
30 - 40 Sweet corn on the cob
35 - 45 Black salsify
35 - 45 Cauliflower, whole
35 - 45 Green beans
40 - 45 Cabbage white or red,
strips
50 - 60 Artichokes
55 - 65 Dried beans, soaked, wa‐
ter / beans ratio 2:1
60 - 90 Sauerkraut
70 - 90 Beetroot
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