Installation Instruction

en How it works
28
Beef
Food Amount Accessories/
cookware
Shelf position Heating func-
tion
Temperature in
°C
Cooking time
in min
Thin piece of
sirloin, medium
1kg Unperforated
steaming tray
2 100 25 - 35
Thick piece of
sirloin, medium
1kg Perforated +
unperforated
steaming tray
3+1 100 30 - 40
Pork
Food Amount Accessories/
cookware
Shelf position Heating func-
tion
Temperature in
°C
Cooking time
in min
Fillet of pork 0.5kg Unperforated
steaming tray
2 100 16‑20
Pork medal-
lions
Approx. 3cm
thick
Unperforated
steaming tray
2 100 10‑12
Smoked pork
ribs
Sliced 2 100 15‑20
Sausages
Food Accessories/
cookware
Shelf position Heating function Temperature in
°C
Cooking time in
min
Wiener sausages Perforated + un-
perforated steam-
ing tray
2+1 80‑90 12‑18
Bavarian veal
sausages
Perforated + un-
perforated steam-
ing tray
2+1 80‑90 20‑25
15.6 Fish
Recommended settings for cooking fish and mussels.
Fish
Food Amount Accessories/
cookware
Shelf position Heating func-
tion
Temperature in
°C
Cooking time
in min
Sea bream,
whole
0.3kg each Perforated +
unperforated
steaming tray
2+1 80‑90 15‑25
Sea bream fil-
let
0.15kg each Perforated +
unperforated
steaming tray
2+1 80‑90 10‑20
Fish terrine 1.5l bain-
marie dish
Unperforated
steaming tray
2 70‑80 40‑80
Trout, whole 0.2kg each Perforated +
unperforated
steaming tray
2+1 80‑90 12‑15
Cod fillet 0.15kg each Perforated +
unperforated
steaming tray
2+1 80‑90 10‑14
Salmon fillet 0.15kg each Perforated +
unperforated
steaming tray
2+1 100 8‑10