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en Tables and tips
Side dishes
Desserts
Toast in accordance with EN
60350-1
Wire rack
1
230Z5–7 Preheat for 5minutes.
Topped, grilled courgettes,
stuffed, halved lengthways
Unperforated
2
180 c30–40
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time
in mins
Comments
Basmati rice
(250 g + 500 ml water)
Unperforated 100 100 20–25
Bulgur wheat
(250 g + 250 ml water)
Unperforated 100 100 10–15
Couscous
(250 g + 250 ml water)
Unperforated 100 100 10–15
Dumplings (90 g each) Perforated/
unperforated
95–100 100 25–30
Long-grain rice
(250 g + 500 ml water)
Unperforated 100 100 25–30
Brown rice (250 g + 375 ml
water)
Unperforated 100 100 30–35
Polenta
(250 g + 625 ml water for
hard polenta)
(250 g + 1125 ml water for
soft polenta)
Unperforated 100 100 10–15
Quinoa
(250 g + 500 ml water)
Unperforated 100 100 30–40
Risotto
(250 g + 750 ml stock)
Unperforated 100 100 35–40
Red beans Unperforated 100 100 85–95 Soak for 1hour. Cover with water.
Red lentils
(250 g + 375 ml water)
Unperforated 100 100 15–20
Lentils
(250 g + 375 ml water)
Unperforated 100 100 50–60
White beans, pre-soaked
(250 g + 1 l water)
Unperforated 100 100 55–65
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time
in mins
Comments
Crème brûlée (130 g each) Perforated 90 80 55–65
Steamed dumplings/yeast
dumplings (100 g each)
Unperforated 100 100 20–30 Allow steamed dumplings to rise for
30 minutes before steaming. ~ "Dough
proving (leaving to rise)" on page 53
Flan/crème caramel
(130 g each)
Perforated 90 100 35–40
Food Cooking
container,
level
Temperature
in °C
Type of
heating
Cooking
time
in mins
Comments
50


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