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EN
Usage, tables and tips
Use of accessories
The perforated container is suitable for cooking fresh or deep
frozen vegetables, meat and poultry. In this case it is
important that the non-perforated container is introduced into
the first level. This way, dripping liquids are collected and the
appliance does not get dirty. The perforated container with
the food should be inserted into the second level.
The non-perforated container is used to steam sensitive
foods, e.g. compotes and dumplings.
The rack is used when cooking with small containers, as for
example, dessert bowls and to regenerate plate dishes.
For more precise information refer to the tables.
The suggested times and temperatures are guideline values.
The actual cooking time can vary according to the type and
quality of the foods.
Fish
Fish
Quantity
Temperature ºC
Time min.
Container
Level
Gilthead sea bream
800-1200 g
80
30-40
Perforated
2
Trout
4 x 250 g
80
20-25
Perforated
2
Salmon filet
500-1000 g
80
15-25
Perforated
2
Salmon trout
1000-1200 g
80
25-35
Perforated
1/2
King prawns
500-1000 g
80
15-20
Perforated
2
Green-shell mussel
1000-1500 g
100
25-35
Perforated
2
Halibut filet
500-1000 g
80
20-25
Perforated
2
Cockles
500-1000 g
100
10-20
Perforated
2
Lobster
800-1200 g
100
25-30
Perforated
1/2
Cod filet
1000-1200 g
80
20-25
Perforated
2
Blue mussel
1000-1200 g
100
15-25
Perforated
2
Lake trout
4 x 250 g
80
25-30
Perforated
2
Haddock
1000-1200 g
80
20-25
Perforated
2
Tuna filet
500-1000 g
80
15-20
Perforated
2
Pike perch
4 x 250 g
80
25-30
Perforated
2
14


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