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Preparation Temperature Moisture Core temp. Cooking times
(approx. in min.)
plucked 100°C / 210°F 100 % 2 - 5
whole 100 °C / 210 °F 100 % 20 - 30
in roses / in slices 100 °C / 210 °F 100 % 20 - 25
in roses 100 °C / 210 °F 100 % 10 - 15
100 °C / 210 °F 100 % 12 - 18
160 - 180 °C / 320 - 355°F 80 - 100% 20 - 30
whole 100 °C / 210 °F 100 % 20 - 35
in slices 100°C / 210°F 100 % 15 - 25
in slices 100°C / 210°F 100 % 9 - 12
in slices 100°C / 210°F 100 % 15 - 25
prick with fork 100°C / 210°F 100% 35 - 50
quartered, salted 100 °C / 210 °F 100 % 15 - 25
whole 100 °C / 210 °F 100 % 10 - 15
whole 100 °C / 210 °F 100 % 15 - 20
whole 100 °C / 210 °F 100 % 1 - 2
bain marie, 1,5 l 100 °C / 210 °F 100 % 60 - 70
see recipe book 180 - 200 °C / 355 - 390°F 30 - 60% 30 - 45
100 °C / 210 °F 100 % 15 - 25
see recipe book 175 - 200 °C / 350 - 390°F 80 % 35 - 45
in soufflé dish, see recipe book 175 - 200°C / 350 - 390°F 60 - 100% 10 - 20
100 °C / 210 °F 80 - 100% 10 - 20
100 °C / 210 °F 100 % 20 - 30
100 °C / 210 °F 100 % 15 - 20
120 °C / 250 °F 100 % 30 - 40
120 °C / 250 °F 100 % 55 - 65
Note:
the cooking times and quantities given here are rough values for 4 people. Smaller quantities shorten cooking time. Always preheat the steam
oven. If the appliance is not preheated, cooking times are lengthened by about 5 minutes.