30
Poultry and meat
Insert the wire rack and baking tray together at the same level.
When the roast is cooked, switch off the combination steam
oven and leave it to rest for a further 10 minutes with the door
closed. This will keep the meat juicy.
Cooking with the Hot air + Steam operating mode leaves the
meat especially juicy on the inside and crispy on the outside.
The values in the tables are only average values. For more
control, use the core temperature sensor and follow the
guidelines (see section: Core temperature sensor).
Poultry
Beef
Brown rice 1:1,5 Solid - Steam 100 30 - 40
Long grain rice 1:1,5 Solid - Steam 100 20 - 30
Basmati rice 1:1,5 Solid - Steam 100 20 - 30
Parboiled rice 1:1,5 Solid - Steam 100 15 - 20
Risotto 1:2 Solid - Steam 100 30 - 35
Lentils 1:2 Solid - Steam 100 30 - 45
Canellini beans, pre-sof-
tened
1:2 Solid - Steam 100 65 - 75
Couscous 1:1 Solid - Steam 100 6 - 10
Unripe spelt grain, coarse
ground
1:2,5 Solid - Steam 100 15 - 20
Millet, whole 1:2,5 Solid - Steam 100 25 - 35
Wheat, whole 1:1 Solid - Steam 100 60 - 70
Dumplings - Perforated +
baking tray
3
1
Steam 95 20 - 25
Food Ratio Accessories Level Mode of operation Temperature in °C Duration in
min.
Food Amount Accessories Level Type of heating Temperature in °C Cooking time
in min.
Chicken, whole 1.2 kg Wire rack + baking tray 2 Hot air + Steam 180 190 50 - 60
Chicken, whole** 1.2 kg Wire rack + baking tray 2 Hot air + Steam initially 90 50 - 70
then 200 20 25
Chicken, halved 0.4 kg each Wire rack + baking tray 2 Hot air + Steam 180 190 35 45
Chicken breast 0.15 kg each perforated +
Baking tray
3
1
Steam 100 15 25
Chicken portions 0.12 kg each Wire rack + baking tray 2 Hot air + Steam 180 200 20 35
Duck/Goose, whole 2 kg Wire rack + baking tray 2 Hot air + Steam 170 60 80
Hot air 210 15 - 20
Duck/Goose, whole** 2 kg Wire rack + baking tray 2 Hot air + Steam initially 90 70 90
then 200 20 25
Duck breast* 0.35 kg each Wire rack + baking tray 2 Hot air + Steam 170 180 10 - 15
Rolled turkey joint 1.5 kg Wire rack + baking tray 2 Hot air + Steam 150 160 70 90
Turkey breast 1 kg Wire rack + baking tray 2 Hot air + Steam 150 160 60 80
* Sear first
** this alternative application takes longer, but produces food that is more tender and succulent
Food Amount Accessories Level Type of heating Temperature in °C Cooking time
in min.
Pot-roasted beef* 1.5 kg wire rack + baking tray 2 Reheat 140 - 150 100 - 140
Marinated beef* 1.5 kg baking tray 2 Hot air + Steam 130 120 - 180
Fillet of beef, medium* 1 kg wire rack + baking tray 2 Reheat 170 180 20 - 28
Thin slice of sirloin,
medium*
1 kg wire rack + baking tray 2 Hot air 170 180 40 - 55
Thin slice of sirloin,
rare*
1 kg wire rack + baking tray 2 Hot air 170 180 30 45
Thick piece of sirloin,
medium*
1 kg wire rack + baking tray 2 Hot air 170 180 45 60
Thick piece of sirloin,
rare*
1 kg wire rack + baking tray 2 Hot air 170 180 35 50
Viennese boiled beef 1.5 kg baking tray 2 Hot air + Steam 100 120 150
* Sear first
