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Steam Cooking table
Type of food
Risotto
Rice (with liquid 1:1)
Cornmeal (polenta, with liquid
1:3)
Jacket potatoes, medium-sized
Boiled potatoes
Ratatouille
Brussels sprouts
Cauliflower, whole
Sauerkraut
Tomatoes, whole
Beetroot, whole
Kohlrabi/celery /fennel,
sliced
Courgettes, sliced
Carrots, sliced
Defrosting vegetables
Defrosting and cooking vegeta-
bles
Blanching vegetables
Blanching beans
Tender veal ham 1000 g
Smoked loin of pork 600-1000 g
Frankfurter / veal sausage
Warming meat loaf
in 1 cm slices
Trout, 170-300 g
Eggs, soft
Steam Cooking
Water via wa-
Tempe-
ter drawer
rature
ml
400
550
550
700
550
400
550
700
700
250
550
550
400
550
550
550
250
250
700
700
250
400
400
200
Oven
Time in
level
°C
96
2
25-30
96
2
35-40
96
2
35-40
96
2
45-55
96
2
35-40
96
2
25-30
96
2
30-35
96
2
40-45
96
2
50-60
96
2
15-20
96
2
60-70
96
2
35-40
96
2
20-25
96
2
30-35
60
2
30-35
96
2
30-35
96
2
12-15
96
2
20-22
96
2
50-75
96
2
45-55
90
2
15-20
96
2
20-25
85
2
15-25
96
2
mins.
8-10
33
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