Table of Contents
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Tested for you in our cooking studio
en
Dish
Fish, frozen
Fish, whole 300 g, e.g. trout
Fish dishes
Fish terrine
Potatoes
Unpeeled boiled potatoes
Boiled potatoes, quartered
Vegetables, fresh
Artichokes, whole
Cauliflower, whole
Broccoli, florets
Green beans
Carrots, slices
Cabbage turnip, slices
Leek, slices
Sweetcorn, whole
Beetroot, whole
White asparagus, whole
Spinach
Courgette, slices
Vegetables, frozen
Cauliflower
Green beans
Broccoli
Peas
Carrots
Brussel sprouts
Mixed vegatables, 1 kg
Rice
Basmati rice, 1:1,5
Long-grain rice, 1:1,5
Brown rice, 1:1,5
Parboiled rice, 1:1,5
Risotto, 1:2
Cereals
Couscous, 1:1
Millet, whole, 1:1,25
Polenta, 1:5
Egg
Hard-boiled eggs
Soft-boiled eggs
Dessert
Crème Brulée
54
Accessories/cookware
steam container, perforated
bain marie
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
cookware, flat
cookware, flat
cookware, flat
cookware, flat
cookware, flat
cookware, flat
cookware, flat
cookware, flat
steam container, perforated
steam container, perforated
individual moulds
Shelf po-
Type of
Tempera-
sition
heating
ture in °C
2
80-100
P
2
70-80
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
2
100
P
1
100
P
1
100
P
1
100
P
1
100
P
1
100
P
1
100
P
1
100
P
1
100
P
2
100
P
2
100
P
1
85
P
Cooking
time in mins.
20-25
45-80
35-45
20-25
30-35
25-35
6-9
18-25
10-20
17-20
6-9
30-40
43-50
7-15
2-3
3-4
15-25
5-8
6-10
6-10
3-10
4-6
5-10
10-15
20-30
30-40
15-20
25-35
6-10
25-35
20-45
9-11
6-8
20-30
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