Table of Contents
Advertisement
Food
Amount
Trout, whole
0.2 kg each
Cod fillet
0.15 kg each
Salmon fillet
0.15 kg each
Mussels
1.5 kg
Ocean perch
0.15 kg each
fillet
Sole rolls,
stuffed
18.7 Recommended settings for soup ingredients and other food
Food
Accessories/
cookware
Royale
Unperforated
steaming tray
Semolina dump-
Perforated + un-
lings
perforated steam-
ing tray
Hard-boiled eggs
Perforated + un-
(size M, max.
perforated steam-
1.8 kg)
ing tray
Soft-boiled eggs
Perforated + un-
(size M, max.
perforated steam-
1 kg)
ing tray
18.8 Desserts, compote
Recommended settings for making desserts and com-
pote.
Making compote
Weigh the fruit.
1.
Add approx. 1/3 of the amount of water.
2.
Add sugar and spices to taste.
3.
Use the recommended settings when configuring
4.
the appliance settings.
Making rice pudding
Weigh the rice.
1.
2.
Add 2.5 times the amount of milk.
Pour the rice and milk into a bowl until you have a
3.
mixture that is no more than 2.5 cm deep.
4.
Use the recommended settings when configuring
the appliance settings.
Accessories/
Shelf position
cookware
Perforated +
2 + 1
unperforated
steaming tray
Perforated +
2 + 1
unperforated
steaming tray
Perforated +
2 + 1
unperforated
steaming tray
Unperforated
2
steaming tray
Perforated +
2 + 1
unperforated
steaming tray
Perforated +
2 + 1
unperforated
steaming tray
Shelf position
2
2 + 1
2 + 1
2 + 1
Heating func-
tion
Heating function
Temperature in
°C
90
90 - 95
100
100
Stir the rice pudding after cooking.
5.
a The rice pudding will absorb the remaining milk.
Making yoghurt
Heat the milk to 90 °C on the hob. Then leave to
1.
cool to 40 °C.
If you are using long-life milk, heat the milk to
40 °C. This temperature is sufficient for long-life
milk.
Mix 150 g of chilled yoghurt into the milk.
2.
3.
Pour the mixture into cups or small jars and cover
with cling film.
Slide the perforated steaming tray into the cooking
4.
compartment.
Place the cups or jars into the perforated steaming
5.
tray.
6.
Use the recommended settings when configuring
the appliance settings.
After making the yoghurt, leave it to cool in the refri-
7.
gerator.
How it works en
Temperature in
Cooking time
°C
in min
80 ‑ 90
12 ‑ 15
80 ‑ 90
10 ‑ 14
100
8 ‑ 10
100
10 ‑ 15
80 ‑ 90
10 ‑ 20
80 ‑ 90
10 ‑ 20
Cooking time in
min
15 - 20
7 - 10
10 - 12
6 - 8
29
Advertisement
Table of Contents
