Cooking charts
110
Fish
Fish (fresh or defrosted)
[°C]
1
[min.]
Perch fillet 100 3 8–10
Trout 100 3 10–13
Salmon fillet, 3cm thick 100 3 6–10
Australian salmon 100 3 17–20
Flounder 100 3 8–14
Flounder fillet 100 3 3–5
Meat
Meat
[°C]
1
[min.]
Chicken breast fillet 100 3 8–10
Turkey roulade 100 3 12–15
Turkey schnitzel 100 3 4–6
Gammon steaks 100 3 6–10
Operating mode, Temperature, Shelf level, Cooking duration, Steam cooking
1
Use a perforated cooking container and place the universal tray on shelf level1 to collect the
liquid.
European dumplings
European dumplings
[°C]
2
[min.]
Potato/Bread dumplings, fresh 100 3 15
Potato/Bread dumplings, boil in the bag 100 3 20
Rice
Rice :
[°C]
2
[min.]
Basmati rice 1:1.5 100 3 15
Parboiled rice 1:1.5 100 3 23–25
Milk rice 1:2.5 100 3 30–35
Brown rice 1:1.5 100 3 25–30
:Ratio of rice to liquid, Operating mode, Temperature, Shelf level,
Cooking duration, Steam cooking
2
Use a solid cooking container.
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