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Side dishes
Also pay attention to the information on the
packaging.
Desserts
Foodstuff Cooking
receptacle
Tempera-
ture in °F
(°C)
Humid-
ity in %
Cooking
time in
min.
Remarks
Basmati rice
(250 g + 500 ml or 9 oz +
1 pint of water)
Unperforated 212 (100) 100 20 - 25
Couscous
(250 g + 250 ml or 9 oz +
^ pint of water)
Unperforated 212 (100) 100 5 - 10
Au gratin potatoes
(1.5 kg/3.5 lb of potatoes)
Unperforated 355 - 390
(180 - 200)
0/30 35 - 50
Dumplings
(90 g/ 3.2 oz each)
Perforated/
unperforated
205 - 212
(95 - 100)
100 20 - 25
Long grain rice
(250 g + 500 ml or 9 oz +
1 pint of water)
Unperforated 212 (100) 100 25 - 30
Rice (250 g + 375 ml or 9 oz
+ 0.8 pint of water)
Unperforated 212 (100) 100 30 - 40
Tellerlinsen (German lentils)
(250 g + 500 ml or 9 oz +
1 pint of water)
Unperforated 212 (100) 100 25 - 35
Pastries, fresh, cooled Perforated 212 (100) 100 5 - 7
Pastries, filled, fresh, cooled Perforated 212 (100) 100 7 - 10
White beans, pre-soaked
(250 g + 1 l or 9 oz + 2 pints
of water)
Unperforated 212 (100) 100 55 - 65
Foodstuff Cooking
receptacle
Tempera-
ture in °F
(°C)
Humid-
ity in %
Cooking
time in
min.
Remarks
Crème brûlée
(130 g/4.5 oz each)
Perforated 195 - 205
(90 - 95)
100 35 - 40 in ramekins, covered with heat-resistant
transparent film
Yeast dumplings
(100 g /3.5 oz each)
Unperforated 212 (100) 100 20 - 30 Leave yeast dumplings to rise for 30 min.
before steaming (see section entitled
Dough proofing).
Flan/crème caramel
(130 g /4.5 oz each)
Perforated 195 - 205
(90 - 95)
100 25 - 30 in ramekins, covered with heat-resistant
transparent film
Compote Unperforated 212 (100) 100 5 - 15 e.g. apples, pears, rhubarb
Add sugar, vanilla sugar, cinnamon or
lemon juice to taste.
Rice pudding
(250 g/9 oz of rice +
625 ml/1.3 pint of milk)
Unperforated 212 (100) 100 35 - 45 Add fruits, sugar or cinnamon to taste.
Sweet souffle Unperforated 355 - 390
(180 - 200)
0/60 20 - 40 e.g. semolina, curd cheese or precooked
rice pudding