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Fish, frozen
Fish, whole 300 g, e.g. trout steam container, perforated 2 ‹ 80-100 20-25
Fish dishes
Fish terrine bain marie 2 ‹ 70-80 45-80
Potatoes
Unpeeled boiled potatoes steam container, perforated 2 ‹ 100 35-45
Boiled potatoes, quartered steam container, perforated 2 ‹ 100 20-25
Vegetables, fresh
Artichokes, whole steam container, perforated 2 ‹ 100 30-35
Cauliflower, whole steam container, perforated 2 ‹ 100 25-35
Broccoli, florets steam container, perforated 2 ‹ 100 6-9
Green beans steam container, perforated 2 ‹ 100 18-25
Carrots, slices steam container, perforated 2 ‹ 100 10-20
Cabbage turnip, slices steam container, perforated 2 ‹ 100 17-20
Leek, slices steam container, perforated 2 ‹ 100 6-9
Sweetcorn, whole steam container, perforated 2 ‹ 100 30-40
Beetroot, whole steam container, perforated 2 ‹ 100 43-50
White asparagus, whole steam container, perforated 2 ‹ 100 7-15
Spinach steam container, perforated 2 ‹ 100 2-3
Courgette, slices steam container, perforated 2 ‹ 100 3-4
Vegetables, frozen
Cauliflower steam container, perforated 2 ‹ 100 15-25
Green beans steam container, perforated 2 ‹ 100 5-8
Broccoli steam container, perforated 2 ‹ 100 6-10
Peas steam container, perforated 2 ‹ 100 6-10
Carrots steam container, perforated 2 ‹ 100 3-10
Brussel sprouts steam container, perforated 2 ‹ 100 4-6
Mixed vegatables, 1 kg steam container, perforated 2 ‹ 100 5-10
Rice
Basmati rice, 1:1,5 cookware, flat 1 ‹ 100 10-15
Long-grain rice, 1:1,5 cookware, flat 1 ‹ 100 20-30
Brown rice, 1:1,5 cookware, flat 1 ‹ 100 30-40
Parboiled rice, 1:1,5 cookware, flat 1 ‹ 100 15-20
Risotto, 1:2 cookware, flat 1 ‹ 100 25-35
Cereals
Couscous, 1:1 cookware, flat 1 ‹ 100 6-10
Millet, whole, 1:1,25 cookware, flat 1 ‹ 100 25-35
Polenta, 1:5 cookware, flat 1 ‹ 100 20-45
Egg
Hard-boiled eggs steam container, perforated 2 ‹ 100 9-11
Soft-boiled eggs steam container, perforated 2 ‹ 100 6-8
Dessert
Crème Brulée individual moulds 1 ‹ 85 20-30
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
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