User manual

Meat
Food Temperature (°C) Time (min) Shelf position
Cooked ham 1000 g 99 55 - 65 1
Chicken breast, poach-
ed
90 25 - 35 1
Chicken, poached,
1000 - 1200 g
99 60 - 70 1
Veal / pork loin with-
out leg, 800 - 1000 g
90 80 - 90 1
Kasseler (smoked loin
of pork), poached
90 70 - 90 1
Tafelspitz (prime
boiled beef)
99 110 - 120 1
Chipolatas 80 15 - 20 1
Bavarian veal sausage
(white sausage)
80 20 - 30 1
Vienna sausage 80 20 - 30 1
Eggs
Food Temperature (°C) Time (min) Shelf position
Eggs, hard-boiled 99 18 - 21 1
Eggs, medium-
boiled
99 11 - 12 1
Eggs, soft-boiled 99 10 - 11 1
11.10 True Fan Cooking and
Full Steam in succession
When you combine functions, you can
cook meat, vegetables and
accompaniments one after the other. All
dishes are ready to serve at the same
time.
• To initially roast the food use the
function: True Fan Cooking .
• Put prepared vegetables and
accompaniments in ovenproof dishes.
Put in the oven with the roast.
• Cool down the oven to a temperature
of around 80 °C. To cool down the
appliance quicker open the oven door
to the first position for approximately
15 minutes.
• Start the function: Full Steam. Cook it
all together until ready.
Maximum water amount is
650 ml.
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