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7. Cooking table
Dish Cooking insert selection * Quantity (end weight)
VEGETABLES **
Leaf spinach perforated / unperforated 500 g
Cauliflower perforated 1 head
Cauliflower and carrots perforated together approx. 1 kg
Broccoli perforated 1 kg
Peas perforated / unperforated 1 kg
Stuffed vegetables (courgette, aubergine, peppers) unperforated
Green beans perforated 1 kg
Kohlrabi perforated 1 kg
Leek perforated / unperforated 1 kg
Carrots perforated 1 kg
Jacket potatoes perforated 1 kg (average size)
Boiled potatoes unperforated 1 kg
Asparagus, green perforated 1 kg
Asparagus, purple perforated 1 kg
Skinned tomatoes perforated
MISCELLANEOUS
Vegetable pudding / vegetable flan perforated, wire grill
Potato gratin unperforated
Dumplings perforated / unperforated
Lasagne unperforated
Soufflé shelf, perforated
Soup ingredients (cooked-egg-garnish, semolina dumpling) unperforated
PULSES / RICE ***
Long grain rice unperforated 250 g + 600 ml water
Parboiled rice unperforated 250 g + 600 ml water
Lentils unperforated 250 g + 750 ml water
Pre-soaked white beans unperforated 250 g + 1 l water
* Place the cooking insert on the second shelf from bottom. When steaming you can use two cooking inserts simultaneously.
Use the second and third shelves from bottom.
** Some types of vegetables can be “quick steamed” at 100 % and temperatures between 102 - 120 °C / 215 - 250°F. The higher temperature
shortens the cooking time. Not recommended for sensitive foods! *** Follow packaging instructions.