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Poultry
The moisture present when the appliance is
operating in 'Combination' mode prevents food
from drying out, which is important for poultry in
particular. At the same time, the high temperatures
make the surface brown and crispy. The hot steam
is able to transfer twice as much heat as
conventional hot air, and reaches all parts of the
food. This allows a chicken to be evenly browned
and crispy all round, while the breast meat remains
tender and succulent.
The cooking times listed are intended as a guide
only, and depend heavily on the temperature of the
meat at the start of cooking. Use the core
temperature probe so that you can monitor the core
temperature more easily.Insert this between the
belly and the thigh, rather than in the middle (cavity)
of the bird. Further information and instructions, as
well as optimal target temperatures, can be found in
the section entitled 'Core temperature probe'.
To make the skin crispier, season poultry mainly
with spices and herbs, and use little or no oil.
Side dishes
Also follow the instructions on the packaging.
Food Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Remarks
Duck, whole (3 kg) Unperforated 1) 150 - 160
2) 220
60
0
80 - 90
20 - 30
Start cooking with the breast pointing
down. Turn the duck round after half of
the cooking time. In this way, the sensi-
tive breast meat will not dry out so much.
Duck breast, browned,
medium-rare (350 g each)
Unperforated 160 - 180 0 12 - 18
Chicken, whole (1.5 kg) Wire rack 170 - 180 60 50 - 60
Chicken breast, stuffed,
steamed (200 g each)
Perforated 100 100 10 - 15
Chicken leg (350 g each) Wire rack 170 - 180 30/60 40 - 45
Turkey breast fillet, steamed
(300 g each)
Perforated 100 100 12 - 15
Spring chicken, quail,
pigeon (300 g)
Perforated 100 100 25 - 30
Spring chicken, quail,
pigeon (300 g)
Perforated 180 - 200 60/80 12 - 16
Food Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Basmati rice
(250 g + 500 ml water)
solid 100 100 15 - 20
Couscous
(250 g + 250 ml water)
solid 100 100 5 - 10
Dumplings (90 g/piece) Perforated/
unperforated
95 - 100 100 20 - 25
Long-grain rice
(250 g + 500 ml water)
solid 100 100 20 - 25
Brown rice
(250 g + 375 ml water)
solid 100 100 25 - 35
Lentils
(250 g + 500 ml water)
solid 100 100 25 - 35
Haricot beans, pre-soaked
(250 g + 1 l water)
solid 100 100 55 - 65
38


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