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Food
Cod (250 g/piece)
Red snapper (200 g each)
Ocean perch (120 g/piece)
Monkfish (200 g/piece)
Sole rolls, stuffed (150 g each) Perforated
Turbot (300 g/piece)
Sea bass (150 g/piece)
Pike-perch (250 g/piece)
Meat – cooking at higher temperatures
▯
Combining steam and hot air is the best way of
cooking many types of fish. In this operating mode,
the cooking compartment is hermetically sealed
and the moisture counteracts the drying effects of
the hot air, which is used in conventional cooking.
The optimal conditions can be achieved for any type
of food thanks to the variable humidity control
system.
▯
The cooking times listed are intended as a guide
only and depend heavily on the temperature of the
meat at the start of cooking and on how long the
meat was seared for. Use the core temperature
probe so that you can monitor the core temperature
more easily. Information and optimum target
temperatures can be found in the section entitled
"Core temperature probe" on page 25
~
▯
Take the meat out of the refrigerator 1 hour before
you begin preparing it.
Food
Entrecôte, seared, medium
rare (350 g/piece)
Fillet, seared, medium rare,
in puff pastry (600 g)
Saddle of veal, seared,
medium rare (1 kg)
Smoked pork, cooked,
sliced
Roast pork with crackling
(joint of pork with rind), well
done (1.5 kg)
Saddle of lamb, seared,
medium rare (150 g/piece)
Leg of lamb, seared,
medium rare (1.5 kg)
Saddle of venison, seared,
medium rare (500 g/piece)
Cooking
Tempera-
container
ture in °C
Perforated
80–90
Perforated
80–90
Perforated
80–90
Perforated
80–90
80–90
Perforated
80–90
Perforated
80–90
Perforated
80–90
.
Cooking
Tempera-
container
ture in °C
Unperforated 170–180
Unperforated 180–200
Unperforated 160–180
Unperforated 100
Wire rack +
1) 100
unperforated
2) 165
3) 200
Unperforated 160–170
Unperforated 170–180
Unperforated 160–170
Humid-
Cooking time
ity in %
in mins
100
15–17
100
17–20
100
15–17
100
15–17
100
17–20
100
17–20
100
15–17
100
17–20
▯
When using the perforated cooking insert or the
wire rack, slide an unperforated cooking container
beneath it. Pour a little water into the unperforated
cooking insert to prevent the meat from burning on.
You can also add vegetables, wine, spices and
herbs to it to make a tasty base for a sauce.
▯
If you want the meat to be rare or medium rare,
open the door when the temperature reaches 5 °C
below the required core temperature and wait until
the target temperature is reached. This prevents
overcooking and allows the meat the necessary
time to rest.
▯
Time to rest: Allow the meat to rest for 5 minutes on
a wire rack after cooking. This gives the meat a
chance to "relax". The meat juices begin to circulate
less, and when the meat is cut, less juice is lost.
Humid-
Cooking
ity in %
time in mins
30
10–20
80
30–45
30/60
20–30
100
15–20
100
30
0
30–60
Grill,
20
level 2 +
humidity
0/30
12–15
30/60
60–80
0/30
12–18
Tables and tips
Comments
Comments
Line the cooking container with grease-
proof paper.
If you have added liquid to the unperfo-
rated cooking container, 30% humidity is
sufficient.
Cut the rind to form a cross-hatch pattern
before cooking.
Use the core temperature probe: In the
second stage of cooking, cook the food
to a core temperature of up to approxi-
mately 60–70 °C, and in the third stage
of cooking, cook it up to a core tempera-
ture of 75–80 °C.
en
43
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