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The following chart shows a selection of dishes for food categories. The temperature and duration of the cooking time can vary

based on the amount, the condition and the quality of the food.

» Cooking Functions

Õ Frying Sensor

Cooking

Assist

Functions

min.

Egg dishes

Frying with little oil

Pancakes****

5 -

Omelette****

2 3 - 6

Fried eggs

2 - 4 2 - 6

Scrambled eggs

2 4 - 9

Raisin pancake

3 10 - 15

French toast ****

3 4 - 8

Boiling

Eggs, hard-boiled***

3 / 100 ºC 5 - 10

Vegetables

and legumes

Frying with little oil

Garlic, onions

1 - 2 2 - 10

Courgettes, aubergines

3 4 - 12

Peppers, green asparagus

3 4 - 15

Vegetables sautéed in oil,

e.g. courgettes, green peppers

1 10 - 20

Mushrooms

4 10 - 15

Glazed vegetable

3 6 - 10

Boiling

Vegetables, fresh, e.g. broccoli

3 / 100 ºC 10 - 20

Vegetables, fresh, e.g. Brussels sprouts

3 / 100 ºC 30 - 40

Chickpeas***

3 / 100 ºC 60 - 90

Peas

3 / 100 ºC 15 - 20

Lentil stew***

3 / 100 ºC 45 - 60

Cooking in a pressure cooker***

Vegetable, e.g. green beans

4 / 120 ºC 3 - 6

Chickpeas, beans

4 / 120 ºC 25 - 35

Lentil stew

4 / 120 ºC 10 - 20

Deep frying with a lot of oil

Vegetables, mushrooms, breaded or battered**

5 / 170 ºC 4 - 8

Cooking

Assist

Functions

min.

Potatoes

Frying with little oil

Fried potatoes (boiled in their skin)

5 6 - 12

Fried potatoes (made from raw potatoes)

4 15 - 25

Potato fritter****

5 2,5 - 3,5

Swiss rösti

1 50 - 55

Glazed potatoes

3 15 - 20

Simmering

Potato dumplings

2 / 90 ºC 30 - 40

Boiling

Potatoes***

3 / 100 ºC 30 - 45

Cooking in a pressure cooker

Potatoes***

4 / 120 ºC 10 - 20

Pasta

and cereals

Simmering

Rice

2 / 90 ºC 25 - 35

Polenta*****

2 / 90 ºC 3-8

Semolina pudding

2 / 90 ºC 5 - 10

Boiling

Pasta

3 / 100 ºC 7 - 10

Stuffed pasta

3 / 100 ºC 6 - 15

Cooking in a pressure cooker

Rice***

4 / 120 ºC 5 - 8

Soups

Simmering

Instant soups, e.g. creamed soup******

2 / 90 ºC 10 - 15

Boiling

Homemade stocks,

e.g. meat or vegetable stock***

3 / 100 ºC 60 - 90

Instant soups, e.g. minestrone

3 / 100 ºC 5 - 10

Cooking in a pressure cooker

Homemade stocks, e.g. vegetable stock***

4 / 120 ºC 3 - 6

Sauces

Frying with little oil

Tomato sauce with vegetables

1 25 - 35

Béchamel sauce

1 10 - 20

Cheese sauce, e.g. Gorgonzola sauce

1 10 - 20

Reducing sauces,

e.g. tomato sauce, Bolognese sauce

1 25 - 35

Sweet sauces, e.g. orange sauce

1 15 - 25

Cooking

Assist

Functions

min.

Desserts

Simmering

Rice pudding******

2 / 90 ºC 40 - 50

Porridge

2 / 90 ºC 10 - 15

Compote***

3 / 100 ºC 15 - 25

Chocolate pudding*****

2 / 90 ºC 3 - 5

Deep frying with a lot of oil

Baked items, e.g. doughnuts

and cream puffs**

5 / 170 ºC 5 - 10

Frozen

products

Frying with little oil

Escalope

4 15 - 20

Cordon bleu*

4 10 - 30

Poultry breast*

4 10 - 30

Chicken nuggets

4 10 - 15

Gyros, kebab

3 5 - 10

Fish llet, plain or breaded

3 10 - 20

Fish ngers

4 8 - 12

French fries

5 4 - 6

Stir-fries meals,

e.g. fried vegetables with chicken

3 6 - 10

Spring rolls

4 10 - 30

Camembert/cheese

3 10 - 15

Heating / keeping warm

Frozen vegetable in cream sauce,

e.g. creamed spinach*******

1 / 70 ºC 15 - 20

Boiling

Frozen vegetable, e.g. green beans*******

3 / 100 ºC 15 - 30

Deep frying with a lot of oil

Frozen french fries**

5 / 170 ºC 4 - 8

Miscellaneous

Frying with little oil

Camembert/cheese

3 7 - 10

Dry ready meals that require water to be added,

e.g. pasta

1 5 - 10

Croutons

3 6 - 10

Almonds/walnuts/pine nuts

4 3 - 15

Heating/keeping warm

Preserved dishes, e.g. goulash*** /******

1 / 70 ºC 10 - 20

Mulled wine***

1 / 70 ºC -

Simmering

Milk***

2 / 90 ºC -

Cooking

Assist

Functions

min.

Meat

Frying with little oil

Escalope, plain or breaded

4 6 - 10

Fillet

4 6 - 10

Chops*

3 10 - 15

Cordon bleu, Wiener Schnitzel*

4 10 - 15

Steak, rare (3 cm thick)

5 6 - 8

Steak, medium or well-done

(3 cm thick)

4 8 - 12

Poultry breast (2 cm thick)*

3 10 - 20

Sausages, pre-boiled or raw*

3 8 - 20

Hamburger, meatballs, rissoles*

3 6 - 30

Meat loaf

2 6 - 9

Ragout, gyros

4 7 - 12

Ground meat

4 6 - 10

Bacon

2 5 - 8

Simmering

Sausages

2 / 90 ºC 10 - 20

Boiling

Meatballs

3 / 100 ºC 20 - 30

Chicken

3 / 100 ºC 60 - 90

Boiled or braised veal

3 / 100 ºC 60 - 90

Cooking in a pressure cooker

Chicken, veal***

4 / 120 ºC 15 - 25

Deep frying with a lot of oil

Chicken wings and meatballs**

5 / 170 ºC 10 - 15

Fish

Frying with little oil

Fish, fried, whole, e.g. trout

3 10 - 20

Fish llet, plain or breaded

3 - 4 10 - 20

Scampi, Prawns

4 4 - 8

Simmering

Braised sh, e.g. hake

2 / 90 ºC 15 - 20

Deep frying with a lot of oil

Fish, breaded**

5 / 170 ºC 10 - 15

* Turn several times. / ** Heat the oil with the lid on. Deep fry one portion after the other without lid (the table shows the cooking time per portion).

*** Add the food right at the beginning.

**** Total time for each portion. Fry one after another. / ***** Preheat with lid, cook stirring continuously.

****** Stir continuously. / ******* Add liquid as indicated on product.

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Bekijk gratis de handleiding van Siemens EX87BNX68E, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.