Wolf Gourmet WGSC100S Guide D'utilisation Et D'entretien page 24

USING COOKING MODES
FOOD AND DONENESS
Fish (5 to 6 ounces [142–170 g])
Very lightly cooked, medium-rare and tender
Medium, tender and fl aky
Well-done, fi rm and fl aky
Vegetables
Asparagus spears
Beets, cut into 2-inch (5.1-cm) pieces
Broccoli (small fl owerets)
Carrots, cut into 2-inch (5.1-cm) pieces
Caulifl ower (small fl owerets)
Cherry or grape tomatoes, halved
Corn-on-the-cob
Mushrooms, halved
Onions, cut into 2-inch (5.1-cm) pieces
Potatoes, cut into 2-inch (5.1-cm) pieces
Spinach leaves
Squash, cut into 2-inch (5.1-cm) pieces
Tomatoes, halved
Fruits
Apples, halved and cored
Pears, halved and cored
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TEMPERATURE
110°–120°F (43°–49°C) 30 to 40 minutes
122°–130°F (50°–54°C) 30 to 40 minutes
135°–140°F (57°–60°C) 30 to 40 minutes
185°F (85°C)
185°F (85°C) 2 1/2 to 3 hours
185°F (85°C) 30 to 40 minutes
185°F (85°C) 30 to 45 minutes
185°F (85°C) 1 to 1 1/2 hours
185°F (85°C) 20 to 30 minutes
185°F (85°C) 30 to 45 minutes
195°F (91°C)
185°F (85°C) 1 to 1 1/2 hours
185°F (85°C) 2 to 2 1/2 hours
185°F (85°C)
185°F (85°C) 1 to 1 1/2 hours
185°F (85°C) 20 to 30 minutes
185°F (85°C) 1 1/2 hours
185°F (85°C) 1 1/2 hours
TIME
10 minutes
1 hour
5 minutes