… Tips on settings
63
Accompaniments
Mins.
Rice + liquid
100
no
20–45
2
R liquid
100
no
30–45
2
Maize semolina (polenta) + li-
quid
100
no
30–45
2
Se liquid
100
no
10–20
2
L liquid
100
no
15–65
2
Ebly wheat + liquid
100
no
20–35
2
liquid
100
no
20–45
2
Chickpeas, liquid
100
no
20–35
2
Meat
Mins.
Stewing meat
100
no
60–95
2
Ham
100
no
60–95
2
Smoked pork loin
100
no
45–65
2
Saucisson, Geschnetzel-
tes (chopped meat in a
sauce)
100
no
30–50
2
Bacon
100
no
20–35
2
Fillet (of beef, veal, pork)
100
no
20–35
2
Meat
Mins.
Roast beef, sirloin of beef
+
200–210
yes
40–55
1
Shoulder of beef
A7
+
190–200
yes
60–80
1
Shoulder of veal
A7
+
200–210
yes
60–80
1
Shoulder of pork
A7
+
180–200
yes
60–95
1
Leg of lamb
A7
+
210–220
yes
60–95
1
Meat loaf
+
190–210
yes
50–75
1
Fleischkäse (specialty
meat loaf)
160–170
yes
45–65
1
˚C
˚C
A
˚C