53
Category
Food
Minutes
Steam
pressure
Steaming tray
Poultry (500 g)
Duck - breast or drumstick
15-18
2
---
Goose - breast or drumstick
25-30
2
---
Chicken - breast or drumstick
15-20
2
---
Turkey - breast or drumstick
15-20
2
---
Fish (1000 g)
Trout
5-7
1
yes
Redfish (golden)
7-9
1
yes
Cod
7-9
1
yes
Salmon fillet
7-8
1
yes
King prawns
3-4
1
yes
Redfish (red)
7-9
1
yes
Haddock
7-8
1
yes
Plaice fillet
4-5
1
yes
Saithe fillet
7-9
1
yes
Sole
4-5
1
yes
Game (500 g)
Roast hare / rabbit
15
2
---
Roast venison
20-25
2
---
Venison goulash
15-20
2
---
Venison
20-22
2
---
Saddle of venison
15-17
2
---
Wild boar roast
25-30
2
---
Wild boar goulash
15-20
2
---
Lamb (500 g)
Roast lamb
20-25
2
---
Lamb stew
10-15
2
---
Pork meat (500 g)
Kassel ribs
10-15
2
---
Roast pork
30-35
2
---
Pork fillet
10-12
2
---
Pork goulash
10-15
2
---
Pork shank / Ice knuckle
30-40
2
---
Beef (500 g)
Veal cut into strips
6-8
2
---
Roast veal
20-30
2
---
Veal fillet and veal goulash
10-15
2
---
Beef goulash
15-20
2
---
Beef brisket
20
2
---
Beef roulades and fillet
15-20
2
---
