Operating instructions/Installation instructions
Table Of Contents
- Contents
- Warning and Safety instructions
- Caring for the environment
- Guide to the appliance
- Controls
- Description of functions
- Before using for the first time
- Settings
- Operation
- Automatic programmes
- General notes
- Steam cooking
- Further applications
- Note for test institutes
- Cleaning and care
- Problem solving guide
- Optional accessories
- Service
- Installation
Steam cooking
40
Meat [min]
Leg steak, covered with water 110–120
Pork knuckle 135–140
Chicken breast 8–10
Hock 105–115
Top rib, covered with water 110–120
Veal strips 3–4
Gammon slices 6–8
Lamb stew 12–16
Poularde 60–70
Turkey roulades 12–15
Turkey escalopes 4–6
Short rib, covered with water 130–140
Beef goulash 105–115
Whole chicken, covered with water 80–90
Topside 110–120
Cooking duration