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Preparation Temperature Moisture Core temp. Cooking times
(approx. in min.)
see recipe book 180 - 200 °C / 355 - 390°F 80 - 100% 50 - 60
cut the rind between 1) 100°C / 210°F 100 % 5
step 1 and 2 and season 2) 160 - 170 °C / 320 - 340 °F 60 - 80% 80-85°C/175-185°F 50 - 60
3) 210°C / 410°F 0 % KT
first brown vigorously on hob 75 - 80 °C / 165 - 175°F 0 - 30% 180 - 240
first brown vigorously on hob 75 - 80 °C / 165 - 175°F 0 - 30 % 180 - 240
200 - 220 °C / 390 - 430°F 60 % 80-85 °C/175-185°F (60 - 70)
0,5 l liquid and vegetables 100 °C / 210 °F 100% 90°C/195 °F 100 - 120
see recipe book 160/200 °C - 320/390 °F **** 60 - 80% 80-85°C/175-185°F 70 - 100
first brown on hotplate 160°C / 320°F 0 - 30% 70°C/160 °F 15 - 20
200 °C / 390 °F 100 / 0 % **** 85°C/185°F 45 - 55
180 °C / 355 °F 100 / 0 % **** 20 - 35
80° - 90 °C / 175 - 195°F 100 % 15 - 25
tureen 75 °C / 165 °F 80 % 40 - 50
80 - 90 °C / 175 - 195°F 100 % 12 - 15
80 - 90 °C / 175 - 195°F 100 % 12 - 18
100 - 120 °C / 210 - 250°F 100 % 12 - 15
see recipe book 150 °C / 300 °F 80% 8 - 10
see recipe book 160 °C / 320 °F 60% 10 - 15
100 °C / 210 °F 100% 15 - 25
in oven proof dish, see recipe book 150 °C / 300°F 60% 8 - 10
120 °C / 250 °F 60% 7 - 15
90 - 100 °C / 195 - 210°F 80 - 100% 7 - 15
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.