Preparation | Temperature | Moisture | Core temp. | Cooking times | ||
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| (approx. in min.) | |
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see recipe book | 180 | - 200 °C | 80 - 100 % |
| 50 - 60 | |
cut the rind between | 1) 100 °C | 100 % |
| 5 |
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step 1 and 2 and season | 2) 160 - 170 °C | 60 - 80 % | 80 - 85 °C | 50 - 60 | ||
| 3) 210 °C | 0 % |
| KT |
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first brown vigorously on hob | 75 - 80 °C | 0 - 30 % |
| 180 - 240 | ||
first brown vigorously on hob | 75 - 80 °C | 0 - 30 % |
| 180 - 240 | ||
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| 200 | - 220 °C | 60 % | 80 - 85 °C | (60 - 70) | |
0,5 l liquid and vegetables | 100 °C | 100 % | 90 °C | 100 - 120 | ||
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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 | ||
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| 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 | ||
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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 | ||
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| 120 °C | 60 % |
| 7 - 15 | ||
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| 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.
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