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FISH recipe list
Dish:
Cooking
chamber
temperature
°C
Food probe
temperature
* °C
Cooking time Level
Cooking
cycle
MUSSELS AND
CLAMS
100 00
h
.30
’
3
PLAICE FILLET 220 00
h
.10’ 3
SCORPION FISH
FILLET
80 00
h
.30’ 3
PRAWNS AND
FLAT LOBSTER
100 00
h
.30
’
3
TROUT 100 00
h
.35
’
3
VEGETABLES recipe list
Dish:
Cooking
chamber
temperature
°C
Food probe
temperature
* °C
Cooking time Level
Cooking
cycle
ASPARAGUS 100 00
h
.35
’
3
BROCCOLI 100 00
h
.30
’
3
CARROTS 100 00
h
.35
’
3
BRUSSELS
SPROUTS
100
00
h
.35’
3
CAULIFLOWER 100 00
h
.40
’
3
SWISS CHARD
STALKS
100
00
h
.35’
3
GREEN BEANS 100 00
h
.40
’
3
FENNEL 100 00
h
.40’ 3
POTATOES 100 00
h
.50’ 3
PEPPERS 100 00
h
.25’ 3
LEEKS 100 00
h
.40’ 3
RICE 100 00
h
.35’ 3
CELERY 100 00
h
.35’ 3
SPINACH 100 00
h
.20
’
3
ZUCCHINI 100 00
h
.30’ 3
The cooking times have been determined for average sized dishes.
Cooking times may vary depending on the size of the dish.
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