20
Poultry and meat
Poultry
Beef
Pork
Sausages
Fish
Food Amount Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
Chicken breast per 0.15 kg solid 2 Steam 100 15 - 25
Duck breast* per 0.35 kg solid 2 Steam 100 12 - 18
* Sear first and wrap in foil
Food Amount Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
Thin slice of sirloin,
medium*
1 kg solid 2 Steam 100 25 35
Thick piece of sirloin,
medium*
1kg perforated +
solid
3
1
Steam 100 30 40
* Sear first and wrap in foil
Food Amount Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
Pork fillet* 0.5 kg solid 2 Steam 100 10 - 12
Pork medallions* approx. 3 cm
thick
solid 2 Steam 100 10 - 12
Smoked pork ribs Sliced solid 2 Steam 100 15 - 20
* Sear first and wrap in foil
Food Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
Wiener sausages perforated +
solid
3
1
Steam 80 - 90 12 - 18
Bavarian veal sausages perforated +
solid
3
1
Steam 80 - 90 15 - 20
Food Amount Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
Sea bream, whole per 0.3 kg perforated +
solid
3
1
Steam 80 - 90 15 - 25
Sea bream fillet per 0.15 kg perforated +
solid
3
1
Steam 80 - 90 10 - 20
Fish terrine Bain-marie 1.5 l solid 2 Steam 70 - 80 40 - 80
Trout, whole per 0.2 kg perforated +
solid
3
1
Steam 80 - 90 12 - 15
Cod fillet per 0.15 kg perforated +
solid
3
1
Steam 80 - 90 10 - 14
Salmon fillet per 0.15 kg perforated +
solid
3
1
Steam 100 8 - 10
Mussels 1.5 kg solid 2 Steam 100 10 - 15
Ocean perch fillet per 0.15 kg perforated +
solid
3
1
Steam 80 - 90 10 - 20
Sole rolls, stuffed perforated +
solid
3
1
Steam 80 - 90 10 - 20
