Usage, tables and tips
Use of accessories
The perforated container is suitable for cooking
fresh or deep frozen vegetables, meat and
poultry. In this case it is important that the non-
perforated container is introduced into the first
level. This way, dripping liquids are collected and
the appliance does not get dirty. The perforated
container with the food should be inserted into the
second level.
The non-perforated container is used to steam
sensitive foods, e.g. compotes and dumplings.
The rack is used when cooking with small
containers, as for example, dessert bowls and to
regenerate plate dishes.
For more precise information refer to the tables.
The suggested times and temperatures are
guideline values. The actual cooking time can
vary according to the type and quality of the
foods.
Fish
Fish Quantity Temperature ºC Time min.
Container Level
Gilthead sea bream
800-1200 g 80 30-40 Perforated
2
Trout 4 x 250 g 80 20-25 Perforated
2
Salmon filet 500-1000 g 80 15-25 Perforated
2
Salmon trout 1000-1200 g 80 25-35 Perforated
1/2
King prawns 500-1000 g 80 15-20 Perforated
2
Green-shell mussel 1000-1500 g 100 25-35 Perforated
2
Halibut filet 500-1000 g 80 20-25 Perforated
2
Cockles 500-1000 g 100 10-20 Perforated
2
Lobster 800-1200 g 100 25-30 Perforated
1/2
Cod filet 1000-1200 g 80 20-25 Perforated
2
Blue mussel 1000-1200 g 100 15-25 Perforated
2
Lake trout 4 x 250 g 80 25-30 Perforated
2
Haddock 1000-1200 g 80 20-25 Perforated
2
Tuna filet 500-1000 g 80 15-20 Perforated
2
Pike perch 4 x 250 g 80 25-30 Perforated
2
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