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