Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
EN
Usage, tables and tips
Steam cooking - Fish
Fish
Gilthead sea bream
Trout
Salmon filet
Salmon trout
King prawns
Green-shell mussel
Halibut filet
Cockles
Lobster
Cod filet
Blue mussel
Lake trout
Haddock
Tuna filet
Pike perch
Meat
Meat
Chicken leg
Chicken breast
Smoked pork loin
Turkey escalope
Pork filet, whole
Sausages
Eggs
Eggs
Eggs in Glass
Eggs, hard
Eggs, soft
Side dishes
Side dishes
Pearl barley + Liquid
Semolina + Liquid
Lentils + Liquid
Rice + Liquid
17
Quantity
Temperature ºF
800-1200 g
4 x 250 g
500-1000 g
1000-1200 g
500-1000 g
1000-1500 g
500-1000 g
500-1000 g
800-1200 g
1000-1200 g
1000-1200 g
4 x 250 g
1000-1200 g
500-1000 g
4 x 250 g
Quantity
Temperature ºF
4-10
4-6
500g – 1000 g
4-8
4-8
Temperature ºF
210
210
210
Quantity
Temperature ºF
200g + 400 ml
200g + 300 ml
200g + 375 ml
200g + 250 ml
Time min.
175
30-40
175
20-25
175
15-25
175
25-35
175
15-20
210
25-35
175
20-25
210
10-20
210
25-30
175
20-25
210
15-25
175
25-30
175
20-25
175
15-20
175
25-30
Time min.
210
40-45
210
25-35
210
40-50
210
20-25
210
20-30
175-210
10-15
Time min.
10-15
15
10-12
Time min.
210
30-35
210
10-20
210
20-50
210
25-40
Container
Level
Perforated
Perforated
Perforated
1/2
Perforated
Perforated
Perforated
Perforated
Perforated
1/2
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Container
Level
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Container
Level
Rack
Rack
Rack
Container
Level
Rack, glass bowl
Rack, glass bowl
Rack, glass bowl
Rack, glass bowl
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
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