433
Food
Temperature
in °C
Duration
in minutes
Perforated
container
Solid container
Miscellaneous
Melting chocolate
65
20
r
Blanching vegetables
100
1
r
Blanching fruit
100
1
r
Steaming onions
100
4
r
Rendering bacon fat
100
4
r
Heating liquids cup/beaker
100
2
r
Making yoghurt in yoghurt jars
40
300
r
Proving dough
40
min. 15
r
Skinning tomatoes
95
1
r
Skinning peppers
100
4
r
9CTOKPI FCOR ƃCPPGNU
70
2
r
Decrystallising honey
60
90
r
Preserving apples
50
5
r
Eierstich (egg royale)
100
4
r
Grain (ratio grain:water)
Amaranth 1:1.5
100
15–17
r
Bulgur 1:1.5
100
9
r
Green spelt whole 1:1
100
18–20
r
Green spelt, cracked 1:1
100
7
r
Oats, whole 1:1
100
18
r
Oats, cracked 1:1
100
7
r
Millet 1:1.5
100
10
r
Polenta 1:3
100
10
r
Quinoa 1:1.5
100
15
r
Rye, whole 1:1
100
35
r
Rye, cracked 1:1
100
10
r
9JGCV YJQNG |
100
30
r
Wheat, cracked 1:1
100
8
r
Dumplings
Sweet dumplings
100
30
r
Yeast dumplings
100
20
r
Boil-in-the-bag potato dumplings,
covered with water
100
20
r
Boil-in-the-bag bread dumplings,
covered with water
100
18–20
r
1...,423,424,425,426,427,428,429,430,431,432 434,435,436,437,438,439,440,441,442,443,...459