Tables & Tips for Cooking with the Combi
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| Vegetables, side dishes, |
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| egg dishes |
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Boiling | Pasta (durum wheat semolina) |
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| 212°F |
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| 212°F | |
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| Basmati rice |
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| Vegetables, fresh |
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| 212°F |
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| Cauliflower, carrots, asparagus |
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Steaming/ | Vegetables, |
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| 212°F |
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blanching | (small chunks) |
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| Vegetables, |
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| 212°F |
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| (large chunks) |
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| Potatoes |
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| 212°F |
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| (quartered) |
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| Dumplings |
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| 212°F |
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| Eggs |
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| 212°F |
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| Cabbage/kale/pulses |
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| 230 – 239°F |
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| Baked potatoes |
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Poaching | Royale |
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| 185°F |
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Baking | Vegetable casserole |
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| 266 – 302°F |
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Cooking
time
10 – 14
min
20 – 25
min
8 – 15 min
10 - 15
min
15 – 20
min
25 – 35
min
20 – 25
min
8 – 15 min
25 – 30
min
20 – 25
min
40 – 60
min
Core | Information |
temperature
-Use unperforated containers. No need to stir, 1 part pasta, 5 parts cold water
-Use unperforated containers.
1part rice, 2 parts cold water or stock
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-Place on greased baking sheets. After cooking, cover at once.
-No need for skewering. Soft after about 10 min. Hard after about 15 min.
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-Blanch vegetables before
preparing casserole.
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