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Food
Sliced carrots, steaming
Spinach, steaming
Unpeeled boiled pota-
toes, whole
Long-grain rice, 1:1.5
Eggs, hard-boiled
1
Preheat the appliance.
2
Turn the dish 2/3 of the way through the cooking time.
Desserts
Making crème caramel or crème brûlée
1.
Use your preferred recipe to make the mixture for
the crème.
2.
Pour the mixture into moulds until the mixture is
2-3 cm deep.
3.
Place the moulds into the perforated steaming tray
(size XL).
4.
Cover food that you would normally cook in a bain
marie with film, e.g. cling film.
5.
Use the recommended settings when configuring
the appliance settings.
6.
If the moulds are made from very thick material, ex-
tend the cooking time.
Recommended settings for desserts and compote
Food
Crème brûlée
Crème caramel
Yoghurt
Cooking whole menus with steam
Recommended settings and further information for
cooking a whole menu at once.
Tips for cooking whole menus
¡ Use suitable accessories and ensure that you place
them into the oven the right way round. → Page 10
Accessory/cook-
Height
ware
Perforated steam-
2
ing tray
Perforated steam-
2
ing tray
Perforated steam-
2
ing tray
Shallow cookware
1
Perforated steam-
2
ing tray
Accessory/cook-
Height
ware
Individual moulds
1
Individual moulds
1
Individual moulds
Cooking
compart-
ment floor
Type of
Temperature in
heating
°C/grill setting
→ Page 8
120
100
120
110
100
Making yoghurt
1.
Remove the accessories and shelves from the
cooking compartment.
2.
Heat 1 litre of whole milk (3.5% fat) to 90 °C on the
hob and then leave it to cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
3.
Mix 150 g of chilled yoghurt into the milk.
4.
Pour the mixture into small containers, e.g. cups or
small jars.
5.
Cover the containers with film, e.g. cling film.
6.
Place the containers on the cooking compartment
floor.
7.
Use the recommended settings when configuring
the appliance settings.
8.
After making the yoghurt, leave it to cool in the refri-
gerator for at least 12 hours.
Type of
Temperature in
heating
°C
→ Page 8
85
85
35-40
¡ Shelf positions:
– Steaming tray, size M: Shelf position 3
– Steaming tray, size XL: Shelf position 2
– Universal pan: Shelf position 1
How it works en
Steam in-
Cooking time
tensity
in mins
-
5-7
-
2-3
-
30-35
-
12-17
-
9-12
Steam in-
Cooking time
tensity
in mins
-
20-30
-
25-35
-
300-360
41
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