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Cooking table
28
Dish Cooking insert selection * Quantity (end weight)
MEAT
Fillet in puff pastry perforated with baking paper 1 - 1,5 kg
Roast pork with rind wire grill, unperforated 1,5 kg
Leg of lamb (Low-temperature cooking) perforated 1,5 - 2,5 kg
Roast beef (Low-temperature cooking) perforated 1,5 - 2,5 kg
Roast pork (collar / shoulder) wire grill, unperforated 1,5 kg
Boiled fillet of beef unperforated 1 kg
POULTRY
Duck (whole) wire grill, unperforated 2 - 3 kg
Duck breast unperforated
Chicken (whole) wire grill 1 - 1,5 kg
Leg of chicken wire grill 4 - 6 pieces
FISH
Bream perforated
Fish tureen wire grill
Trout (whole) perforated / unperforated 2 à 300 g
Salmon fillet perforated / unperforated 800 g
Mussels perforated/unperforated 1,5 kg
Rolled sole, stuffed perforated / unperforated
DESSERTS
Crème Brûlée wire grill / perforated
Yeast dumplings unperforated
Sweet soufflé wire grill
REHEATING
Food served on plates wire grill
Vegetables, starch side dishes (potatoes, rice, pasta) unperforated 0,5 - 1 kg
* 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.
**** Change to the second moisture or temperature value15 - 20 min. before the end of the cooking.