DOCUMENT

193 Food For steam oven For pressure steam oven Container Tempera- ture in °C Duration in minutes Tempera- ture in °C Duration in minutes Perfo- rated cooking container Solid cooking container Peas, soaked, covered with water Yellow split peas 100 40–50 120 11 • Green split peas 100 27 120 9 • Lentils, not soaked, at a ratio of 1:2 lentils to water Brown lentils 100 13–14 100 13–14 • Red lentils 100 7 100 7 • Hen‘s eggs Apple chunks 100 1–3 100 1–3 • Pear chunks 100 1–3 100 1–3 • Cherries, sweet and sour 100 2–4 100 2–4 • Mirabelle plums 100 1–2 100 1–2 • Nectarine/ Peach chunks 100 1–2 100 1–2 • Plums 100 1–3 100 1–3 • Quinces, diced 100 6–8 120 3–4 • Rhubarb chunks 100 1–2 100 1–2 • Gooseberries 100 2–3 100 2–3 • Hen‘s eggs Eggs, medium, soft-boiled 100 4 100 4 • Eggs, medium, between soft-boiled and hard-boiled 100 6 100 6 •