Practical tips
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Food | Function | Temperature | Duration | |
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Meat |
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Beef goulash | Cook meat | 100 | 40 | - 50 |
Chicken breast | " | 100 | 8 - 10 | |
Chicken, whole | " | 100 | 50 | - 60 |
Knuckle of pork | " | 100 | 90 | - 95 |
Lamb ragout | " | 100 | 12 | - 16 |
Turkey escalope | " | 100 | 4 | - 6 |
Turkey roulade | " | 100 | 12 | - 15 |
Veal escalope | " | 100 | 3 | - 4 |
Fish (fresh) |
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Cod steaks | Cook Universal | 100 | 5 | - 6 |
Salmon (fillets) | " | 100 | 6 | - 8 |
Trout (fillets) | " | 100 | 3 | - 6 |
Tuna steak | " | 100 | 6 | - 8 |
Mussels | Cook fish | 90* | 10 | - 12 |
Plaice, fillet | " | 85 | 5 | - 7 |
Monk fish | " | 85 | 8 - 10 | |
Trout, 250 g | " | 90* | 10 | - 12 |
Miscellaneous |
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Blanching vegetables | Cook vegetables | 90* | 1 | - 2 |
Disinfecting baby bottles | Cook Universal | 100 | 15 | |
Melting chocolate (use a | Cook vegetables | 90* | 4 - 10 | |
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*This temperature is not the same as the recommended temperature. You will find times quoted in the Automatic menu differ from those above.
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