Gaggenau ED221 User Manual
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Preparation
Temperature
Moisture
Core temp.
Cooking times
(approx. in min.)
see recipe book
180 - 200 °C
80 - 100 %
50 - 60
cut the rind between
1) 100 °C
100 %
5
step 1 and 2 and season
2) 160 - 170 °C
60 - 80 %
80 - 85 °C
50 - 60
3) 210 °C
0 %
KT
first brown vigorously on hob
75 - 80 °C
0 - 30 %
180 - 240
first brown vigorously on hob
75 - 80 °C
0 - 30 %
180 - 240
200 - 220 °C
60 %
80 - 85 °C
(60 - 70)
0,5 l liquid and vegetables
100 °C
100 %
90 °C
100 - 120
see recipe book
160 / 200 °C ****
60 - 80 %
80 - 85 °C
70 - 100
first brown on hotplate
160 °C
0 - 30 %
70 °C
15 - 20
200 °C
100 / 0 % ****
85 °C
45 - 55
180 °C
100 / 0 % ****
20 - 35
80° - 90 °C
100 %
15 - 25
tureen
75 °C
80 %
40 - 50
80 - 90 °C
100 %
12 - 15
80 - 90 °C
100 %
12 - 18
100 - 120 °C
100 %
12 - 15
see recipe book
150 °C
80 %
8 - 10
see recipe book
160 °C
60 %
10 - 15
100 °C
100 %
15 - 25
in oven proof dish, see recipe book
150 °C
60 %
8 - 10
120 °C
60 %
7 - 15
90 - 100 °C
80 - 100 %
7 - 15
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.