Fruit
Cook delicate types of fruit, the skin of which burst easily
(e.g. apricots) at 90 °C only.
Cook fruit in a solid container so that none of the juice is lost.
If you wish to cook fruit in a perforated container, place a
solid container directly underneath it to collect the juice.
Useful tip
You can use the juice which has collected in the solid
container to make a glaze for a fruit flan.
Function (depending on model)
Steam Cooking / Universal
Cook universal !
Settings
Temperature in °C Duration in minutes
Apple pieces 100 3 - 5
Apricot halves 90 2 - 4
Cherries 90 2 - 4
Gooseberries 90 2 - 4
Pear chunks 100 3 - 5
Plums 100 2 - 4
Rhubarb 100 2 - 3
Sour cherries 90 2 - 4
Steam cooking / Universal
25
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