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8.
Slide the full water tank back into the recess
When doing so, make sure that the water tank clicks
into place in the retainers .
9.
Slowly slide the control panel downwards and then
push it away from you until it is closed completely.
11.2 Setting options with steam
There are various ways in which you can prepare your
food with steam.
Types of steam heating
A variety of types of steam heating are available for
which hot steam is used to gently prepare food.
ATTENTION!
A lot of steam is produced during operation with the
types of steam heating. Condensate that collects in the
drip trough underneath the cooking compartment may
overflow and damage adjacent units.
▶
Do not open the appliance door, or open it as infre-
quently as possible, while the appliance is in opera-
tion.
fullSteam Plus
During steaming with fullSteam Plus
rounds the food to prevent it from losing nutrients. This
cooking method also helps to retain the shape, colour
and typical flavour of the food.
Reheating
The reheat function
can be used to warm up food
that has already been cooked, or bread and pastries
from the day before, without affecting their quality.
Proving dough
Dough proves considerably more quickly using the
dough proving
steam heating type than at room tem-
perature and does not dry out.
Defrosting
Use the defrost function
frozen products gently without affecting the quality.
Sous-vide
Sous-vide
is a type of low-temperature cooking dur-
ing which vacuum-sealed food is cooked at low tem-
peratures between 50-95 °C with 100% steam. Sous-
vide is suitable for meat, fish, vegetables and desserts.
A chamber vacuum-packing machine is used to heat-
seal the food in special air-tight, heat-resistant cooking
bags. The protective cooking bag helps retain flavour
and nutrients.
, hot steam sur-
to defrost deep-frozen and
.
WARNING ‒ Risk of scalding!
Hot water collects on the vacuum-sealing bag during
cooking.
▶
Use an oven cloth to carefully lift the vacuum-seal-
ing bag so that the hot water runs off into the univer-
sal pan or the cooking container.
▶
Use the oven cloth to carefully remove the vacuum-
sealing bag.
Note: During sous-vide cooking, more condensate
forms on the cooking compartment floor than for other
types of heating.
ATTENTION!
Risk of damage to kitchen units Too much water has
collected on the cooking compartment floor. The water
may leak out of the appliance.
▶
Do not fill the water tank a second time for the sous-
vide cooking.
Added steam
When you cook with added steam, the appliance intro-
duces steam into the cooking compartment at various
intervals. This gives your food a crispy crust and a
shiny surface. Meat stays juicy and tender, and only un-
dergoes a minimum reduction in volume.
You can combine added steam with the following
functions:
¡ Types of heating → Page 14
– 4D hot air
– Top/bottom heating
– Circulated air grilling
– Keeping warm
¡ Dishes → Page 19
Steam jet
You can use the steam jet function to specifically add
intensive steam at various intervals. This makes bread
and bread rolls in particular wonderfully crispy and
gives them a golden colour.
The appliance adds clouds of steam to the cooking
compartment for approx. 3 to 5 minutes. Depending on
the operation, you can activate the steam jet several
times.
You can add the steam jet for the following functions:
¡ Types of heating → Page 14
– 4D hot air
– Top/bottom heating
– Circulated air grilling
Note: Only use the steam jet when cooking compart-
ment temperatures are above 120 °C.
11.3 Setting the type of steam heating
Note:
Observe the instructions for the types of steam heating:
¡ → "Types of steam heating", Page 17
Requirement: The water tank has been filled. If the wa-
ter tank runs dry during operation, a message appears
on the display. Operation is stopped.
→ "Filling the water tank", Page 16
1.
Press "Steam".
2.
Press the required type of steam heating.
3.
Set the temperature using
ment bar. Or enter the cooking time directly via the
number field
or
, or via the adjust-
.
Steaming en
17
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