18
Cooking Table
Vegetables
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The cooking times are for 1 kg of cleaned vegetables.
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Use the perforated cooking insert on the second level from below for steaming.
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Place the unperforated cooking insert on the level below. Use the vegetable stock that collects in the
unperforated cooking insert as a base for sauce or stock.
•
You can also steam these vegetables at 120°C / 100%. Reduce the cooking time by about 5 minutes.
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Artichoke, large perforated 100 100 25-35
Artichoke, small perforated 100 100 15-20
Cauliflower, whole perforated 100 100 20-25
Cauliflower, in roses perforated 100 100 10-20
Green beans perforated 100 100 20-25
Broccoli, in roses perforated 100 100 10-15
Fennel, sliced perforated 100 100 10-15
Important Notes
•
The cooking times given are only a
recommendation. The effective cooking time
depends on the quality of the food, its
temperature, the amount and the size of the
food.
•
Always preheat the oven. This will guarantee the
best results.
•
The cooking times given here are for a
preheated oven. Add about 5 minutes to the
cooking time if the oven has not been preheated.
•
The values given are for 4 average portions.
Add to the cooking time for larger amounts.
•
Use the recommended cooking inserts. Using
different cooking inserts might change the
cooking times.
•
Try new dishes at the shortest time value given.
If necessary, extend the cooking time.
•
Only open the oven door for a short time when
putting food in the oven.
•
If you use only one level, place the cooking
insert on the second level from the bottom.
•
You can use simultaneously up to three levels
(level 2, 3 and 4 from the bottom) for steaming,
defrosting, dough proofing and regenerating.
You can cook different dishes simultaneously
without flavour transfer. However, the cooking
times may increase for large amounts of food.
•
You can only bake on one single level. Use the
second level from below.
•
Food being cooked must not come into contact
with the oven compartment, grease filter or rear
plate.
•
The steam oven door must seal well. Always
keep the door seal clean.
•
Do not place too much food on the wire rack or
the cooking insert. This will ensure optimum
circulation of the air.
•
Always leave the grease filter in place during
use.
