SEVERIN DG 2429 Mode D'emploi page 20

Cooking table
Food type
cutlet
sausages
blood sausage / black
pudding
pieces of meat
Meat slices of meat
chicken leg
whole chicken, duck
turkey
whole joint of beef
slices of beef
asparagus
celery
cauliflower
radish
fresh peas
Vegetables pumpkin
and fruit
potatoes
spinach
mushrooms
apples, pears, peaches
stewed fruit/compote
Eggs fresh eggs
(room temperature)
shrimps
Sea food crabs
carp
trout
Temp. Ingredients
100°C cutlet slice 600g
90°C 400g
90°C 400g
100°C pork, pieces, 500g
100°C pork slices (3cm thick) 500g
100°C fresh 700g
100°C fresh 1000g
100°C 1400g
100°C fresh 500g
100°C fresh (3cm thick) 500g
100°C fresh 500g
100°C fresh 400g
frozen, 400g
100°C whole, 300g
florets, 300g
100°C sliced, 500g
100°C 300g
100°C fresh cubes, 500g
frozen cubes, 500g
100°C in slices, 300g
100°C fresh
frozen
100°C fresh, 300g
frozen, 300g
90°C peeled, 1-3 pieces
95°C peeled fruits, 500g
100°C use a plate
90°C fresh 500g
frozen 500g
95°C 600g
85°C whole (1000g)
frozen (1000g)
100°C whole (1000g)
whole (300g)
18
Cooking time Remarks
18-25 min larger pieces of meat
15 min should be placed
10-15 min directly onto the
drip tray.
15-25 min
30-40 min
30-35 min
25-30 min
40-50 min
15-25 min
30-40 min
12-15 min different quantities
15-20 min require different
20-25 min cooking times.
18-22 min
20-25 min cooking time can
18-20 min vary depending on
15-20 min shape, size and
15-20 min degree of freshness.
25-30 min
15-20 min large vegetable
15 min pieces should be
25 min cut up first.
13-18 min
20 min
10-15 min
20-25 min
10 min soft
12 min medium
14 min hard
12-16 min fish should be cut
20-25 min into 2-3cm pieces.
20-25 min Ensure that the fish
22-28 min is fresh. Fish is easier
40-45 min to skin straight after
18-25 min cooking.
13-15 min