Gaggenau ED221 User Manual
Page 28
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Preparation
Temperature
Moisture
Core temp.
Cooking times
(approx. in min.)
plucked
100 °C
100 %
2 - 5
whole
100 °C
100 %
20 - 30
in roses / in slices
100 °C
100 %
20 - 25
in roses
100 °C
100 %
10 - 15
100 °C
100 %
12 - 18
160 - 180 °C
80 - 100 %
20 - 30
whole
100 °C
100 %
20 - 35
in slices
100 °C
100 %
15 - 25
in slices
100 °C
100 %
9 - 12
in slices
100 °C
100 %
15 - 25
prick with fork
100 °C
100 %
35 - 50
quartered, salted
100 °C
100 %
15 - 25
whole
100 °C
100 %
10 - 15
whole
100 °C
100 %
15 - 20
whole
100 °C
100 %
1 - 2
bain marie, 1,5 l
100 °C
100 %
60 - 70
see recipe book
180 - 200 °C
30 - 60 %
30 - 45
100 °C
100 %
15 - 25
see recipe book
175 - 200 °C
80 %
35 - 45
in soufflé dish, see recipe book
175 - 200 °C
60 - 100 %
10 - 20
100 °C
80 - 100 %
10 - 20
100 °C
100 %
20 - 30
100 °C
100 %
15 - 20
120 °C
100 %
30 - 40
120 °C
100 %
55 - 65
Note:
the cooking times and quantities given here are rough values for 4 people. Smaller quantities shorten cooking time. Always preheat the steam
oven. If the appliance is not preheated, cooking times are lengthened by about 5 minutes.