Siemens iQ700 CD634GB 1B Series - Fish; Soup Vegetables, Miscellaneous; Dessert, Compote

Settings table and tips en
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Fish
Soup vegetables, miscellaneous
Dessert, compote
Compote
Weigh the fruit and add approximately Y of the water,
then add sugar and spices according to taste.
Rice pudding
Weigh the rice and add 2.5 times the amount of milk.
Ensure the level of rice and milk in the accessory is no
higher than 2.5 cm. Stir after cooking. The remaining
milk is quickly absorbed.
Yogurt
Heat the milk to 90 °C on the hob. Then leave to cool to
40 °C. It is sufficient to heat UHT milk to 40 °C.
Stir in 150 g (chilled) yogurt. Pour into cups or small
jars and cover with cling film. Place the cups or glasses
onto the steamer tray and set as indicated in the table.
After preparation, leave the yogurt to cool in the
refrigerator.
Food Amount Accessories Height Heating type Tempera-
ture in °C
Cooking
time in min.
Sea bream, whole 0.3 kg each perforated +
solid
3
1
Steam 80 - 90 15 - 25
Sea bream fillet 0.15 kg each perforated +
solid
3
1
Steam 80 - 90 10 - 20
Fish terrine 1.5 l bain-
marie dish
solid 2 Steam 70 - 80 40 - 80
Trout, whole 0.2 kg each perforated +
solid
3
1
Steam 80 - 90 12 - 15
Cod fillet 0.15 kg each perforated +
solid
3
1
Steam 80 - 90 10 - 14
Salmon fillet 0.15 kg each perforated +
solid
3
1
Steam 100 8 - 10
Mussels 1.5 kg solid 2 Steam 100 10 - 15
Ocean perch fillet 0.15 kg each perforated +
solid
3
1
Steam 80 - 90 10 - 20
Sole rolls, stuffed perforated +
solid
3
1
Steam 80 - 90 10 - 20
Food Accessories Height Heating type Tempera-
ture in °C
Cooking
time in min.
Royale (egg custard) solid 2 Steam 90 15 - 20
Semolina dumplings perforated +
solid
3
1
Steam 90 - 95 7 - 10
Hard-boiled eggs
(Size M, max. 1.8 kg)
perforated +
solid
3
1
Steam 100 10 - 12
Soft-boiled eggs
(Size M, max. 1 kg)
perforated +
solid
3
1
Steam 100 6 - 8
Food Accessories Type of heating Tempera-
ture in °C
Cooking
time in min.
Yeast dumplings solid Steaming 100 20 - 25
Crème caramel small moulds + perforated Steaming 80 15 - 20
Rice pudding* solid Steaming 100 25 - 35
Yoghurt* Portion-sized glasses + perfo-
rated
Steaming 40 300 - 360
Apple compote solid Steaming 100 10 - 15
Pear compote solid Steaming 100 10 - 15
Cherry compote solid Steaming 100 10 - 15
Rhubarb compote solid Steaming 100 10 - 15
Plum compote solid Steaming 100 15 - 20
* You can also use the appropriate programme (see section: Automatic programmes)