Preparation | Temperature | Moisture | Core temp. | Cooking times |
|
|
|
| (approx. in min.) |
|
|
|
|
|
|
|
|
|
|
plucked | 100 °C | 100 % |
| 2 - 5 |
whole | 100 °C | 100 % |
| 20 - 30 |
in roses / in slices | 100 °C | 100 % |
| 20 - 25 |
in roses | 100 °C | 100 % |
| 10 - 15 |
|
|
|
|
|
| 100 °C | 100 % |
| 12 - 18 |
| 160 - 180 °C | 80 - 100 % |
| 20 - 30 |
|
|
|
|
|
whole | 100 °C | 100 % |
| 20 - 35 |
in slices | 100 °C | 100 % |
| 15 - 25 |
in slices | 100 °C | 100 % |
| 9 - 12 |
in slices | 100 °C | 100 % |
| 15 - 25 |
|
|
|
|
|
prick with fork | 100 °C | 100 % |
| 35 - 50 |
quartered, salted | 100 °C | 100 % |
| 15 - 25 |
|
|
|
|
|
whole | 100 °C | 100 % |
| 10 - 15 |
whole | 100 °C | 100 % |
| 15 - 20 |
whole | 100 °C | 100 % |
| 1 - 2 |
|
|
|
|
|
bain marie, 1,5 l | 100 °C | 100 % |
| 60 - 70 |
see recipe book | 180 - 200 °C | 30 - 60 % |
| 30 - 45 |
|
|
|
|
|
| 100 °C | 100 % |
| 15 - 25 |
see recipe book | 175 - 200 °C | 80 % |
| 35 - 45 |
|
|
|
|
|
in soufflé dish, see recipe book | 175 - 200 °C | 60 - 100 % |
| 10 - 20 |
| 100 °C | 80 - 100 % |
| 10 - 20 |
|
|
|
|
|
|
|
|
|
|
| 100 °C | 100 % |
| 20 - 30 |
|
|
|
|
|
| 100 °C | 100 % |
| 15 - 20 |
| 120 °C | 100 % |
| 30 - 40 |
|
|
|
|
|
| 120 °C | 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.
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