Silit ecompact Instrucciones página 35

Steam cooking on the stove (food placed in insert)
For steaming, fill the roaster with about 0.5–1 litre of liquid (depending on the cooking time and temperature). If in doubt, observe the following rule
of thumb: Rather keep cooking time too short than too long, as re-heating and cooking is always possible, while overcooked food cannot be rescued.
Meat / poultry
Chicken
Chicken breast
Chicken leg
Roast of venison
Roast of veal
Leg of lamb
Roast of beef
Roast of beef
Beef loins steaks
Haunch of venison
Filet of pork
Pork back roast
Roast of wild boar
Low-temperature cooking (core temperature of meat only approx. 65 °C)
Flat roast
(neck of pork)
Pork back roast
Pork back roast
Fish
Trout meunière
Trout (filled)
Carp (filled)
Salmon filet
Atlantic catfish filet
Wild salmon filet
Low-temperature cooking (core temperature of fish only approx. 65 °C)
Trout
Salmon trout
Salmon filet
Wild salmon filet
*If meat or fish is only braised, the cooking time is prolonged by approx. 5 minutes.
Quantity / size Cooking time
whole approx. 85 min
– approx. 40 min
– approx. 35 min
approx. 1,000 g approx. 40 min
approx. 1,000 g approx. 40 min
approx. 1,500 g approx. 90 min
approx. 500 g approx. 30 min
approx. 1,000 g approx. 60 min
– approx. 20 min
approx. 1,000 g approx. 50 min
whole, approx. 500 g approx. 20 min
approx. 1,000 g approx. 60 min
approx. 1,000 g approx. 50 min
approx. 1,000 g approx. 60 min
approx. 1,000 g approx. 60 min
approx. 1,500 g approx. 135 min
Quantity / size Cooking time
whole approx. 10 min
whole, in tin foil approx. 45 min
whole, in tin foil approx. 60 min
– approx. 6 min
– approx. 20 min
– approx. 15 min
– approx. 14 min
– approx. 14 min
– approx. 10 min
– approx. 20 min
Table of cooking times
Comment
roast briefly and braise*
roast briefly and braise*
roast briefly and braise*
roast briefly and braise*
roast briefly and braise*
roast briefly and braise*
roast briefly and braise*
roast briefly and braise*
roast briefly and braise*
roast briefly and braise*
roast briefly and braise*
roast briefly and braise*
roast briefly and braise*
roast briefly and braise*
roast briefly and braise*
roast briefly and cook on
roaster base in oven
Comment
roast briefly and braise*
in tin foil (steaming)
in tin foil (steaming)
steaming
steaming
steaming
steaming
steaming
steaming
steaming
Temperature range
(thermometer in lid)
90 –100 °C
90 –100 °C
90 –100 °C
90 –100 °C
90 –100 °C
90 –100 °C
90 –100 °C
90 –100 °C
90 –100 °C
90 –100 °C
90 –100 °C
90 –100 °C
90 –100 °C
80 °C
80 °C
80 °C
Temperature range
(thermometer in lid)
90 –100 °C
90 –100 °C
90 –100 °C
90 –100 °C
90 –100 °C
90 –100 °C
70–75 °C
70–75 °C
70–75 °C
70–75 °C
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