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Automatic programs table
MEAT (01 - 04)
FISH (05 - 08)
VEGETABLES (09 - 12)
Subcategory Function
Steam
%
Weight
(g)
Shelf
Temp.
(°C)
Time
(minutes)
01 Roast pork
+
50 1000 2 180 95
02 Roast veal
+
40 1000 2 170 70
03 Whole roast chicken
+
50 1000 2 200 40
04 Whole roast duck
+
30 2000 2 150 120
Subcategory Function
Steam
%
Weight
(g)
Shelf
Temp.
(°C)
Time
(minutes)
05
Fillet of cod (thick pieces of approx.
150 g each)
100 200 2+1 100 6
06
Salmon fillet (medium-thick pieces of
approx. 150 g each)
100 200 2+1 100 5
07 Prawns
100 500 2+1 90 5
08 Whole fish
+
70 500 2+1 200 25
Subcategory Function
Steam
%
Weight
(g)
Shelf
Temp.
(°C)
Time
(minutes)
09 Carrots (rounds approx. 3 cm thick)
100 500 2+1 100 6
10
Potatoes (Ø 4-5 cm cut into 4-6
pieces)
100 500 2+1 100 25
11 Cauliflower (in pieces)
100 500 2+1 100 12
12 Asparagus (whole)
100 500 2+1 100 6
34


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