User manual

Food Temperature (°C) Time (min) Shelf position
Carrots 99 25 - 35 2
Kohlrabi, strips 99 25 - 35 2
Peppers, strips 99 15 - 20 2
Leeks, rings 99 20 - 30 2
Green beans 99 35 - 45 2
Lamb’s lettuce,
florets
99 20 - 25 2
Brussels
sprouts
99 25 - 35 2
Beetroot 99 70 - 90 2
Black salsify 99 35 - 45 2
Celery, cubed 99 20 - 30 2
Asparagus,
green
99 15 - 25 2
Asparagus,
white
99 25 - 35 2
Spinach, fresh 99 15 - 20 2
Peeling toma‐
toes
99 10 2
White haricot
beans
99 25 - 35 2
Savoy cabbage 99 20 - 25 2
Courgette, sli‐
ces
99 15 - 25 2
Beans,
blanched
99 20 - 25 2
Vegetables,
blanched
99 15 2
Dried beans,
soaked (water /
beans ratio 2:1)
99 55 - 65 2
Snow peas (kai‐
ser peppers)
99 20 - 30 2
Cabbage white
or red, stripes
99 40 - 45 2
Pumpkin, cubes 99 15 - 25 2
ENGLISH 27