21
Steaming Poultry
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Stuffed chicken breast, 200 g each unperforated 100 100 10-15
Poussins, quails, pigeons, 300 g each perforated 100 100 25-30
Turkey breast, 300 g each perforated 100 100 12-15
Side Dishes / Rice
The cooking time is a rough value. Observe the manufacturer’s recommendations.
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Basmati rice (250 g + 500 ml water) unperforated 100 100 20-25
Cous-cous (250 g + 250 ml water) unperforated 100 100 5-10
Dumplings, 90 g each perforated 95-100 100 25-30
Long grain rice (250 g + 500 ml water) unperforated 100 100 25-30
Brown rice (250 g + 375 ml water) unperforated 100 100 25-35
Lentils (250 g + 500 ml water) unperforated 100 100 25-35
Fresh pasta, cooled perforated 100 100 5-7
Fresh pasta, with filling, cooled perforated 100 100 5-10
Pre-soaked white beans (250 g + 1 l water) unperforated 100 100 55-65
Dessert
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Crème Brulée, 130 g each soufflé dishes / perforated 90-95 100 35-40
Yeast dumplings, 100 g each unperforated 100 100 20-30
Flan/Crème Caramel*, 130 g each soufflé dishes / perforated 90-95 100 25-30
Compote unperforated 100 100 5-15
Milk rice (250 g rice + 625 ml milk) unperforated 100 100 35-45
*Cover crème caramel or flan with heat-resistant cling film or aluminium foil.
