Cooking charts
Food Function Temperature
in °C
Time in
minutes
Vegetables
Artichokes Q1 100 25-40
Asparagus | 100 7-9
Broccoli, florets | 100 7-8
Broccoli, whole | 100 10-18
Brussels sprouts | 100 8-15
Carrots, diced | 100 3-6
Carrots, sliced | 100 3-6
Carrots, whole | 100 8-15
Cauliflower, florets | 100 3-4
Cauliflower, whole | 100 15-20
Celery, sliced | 100 8-10
Green beans | 100 3-4
Green cabbage, shredded | 100 4-10
Italian tomatoes Bio 75 2-5
Kohlrabi, diced Q1 100 8-10
Leeks, sliced | 100 4-6
Leeks, whole | 100 6-10
Peas | 100 4-8
Potatoes, peeled | 100 10-15
Potatoes, unpeeled | 100 15-20
Red cabbage, chopped | 100 10-15
Savoy cabbage, chopped | 100 10-15
Spinach | 100 6-8
Stuffed peppers | 90* 40-50
White cabbage, chopped e 100 15-25
* This temperature differs from the recommended temperature.
Note: Data and times given in this chart are for guidance only. Values have been
obtained from an oven designed for the German market.
Practical tips
35
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