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en How it works
Food
Joint of pork with rind,
e.g. shoulder, 2 kg
Fillet of beef, medium,
1 kg
Fillet of beef, medium,
1 kg
Pot-roasted beef, 1.5 kg
Pot-roasted beef, 1.5 kg
Sirloin, medium, 1.5 kg
Sirloin, medium, 1.5 kg
Burger, 3–4 cm thick
Leg of lamb, boned, me-
dium, 1.5 kg
Leg of lamb, boned, me-
dium, 1.5 kg
Fish, baked, whole,
300 g, e.g. trout
1
Preheat the appliance.
2
Turn the dish 2/3 of the way through the cooking time.
Desserts
Making yoghurt
Remove the accessories and shelves from the
1.
cooking compartment.
Heat 1 litre of whole milk (3.5% fat) to 90 °C on the
2.
hob and then leave it to cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
Mix 150 g of chilled yoghurt into the milk.
3.
Recommended settings for desserts and compote
Food
Yoghurt
31.6 Special cooking methods and other
applications
Information and recommended settings for special
cooking methods and other applications, e.g. slow
cooking.
Slow cooking
Cook prime cuts of meat slowly at a low temperature,
e.g. tender cuts of beef, veal, lamb or poultry.
Slow cooking poultry or meat
Note: When using the slow cooking type of heating,
you cannot delay the start of the programme by setting
an end time.
42
Accessory/cook-
Height
ware
Uncovered cook-
2
ware
Wire rack
2
Uncovered cook-
2
ware
Covered cookware
2
Covered cookware
2
Wire rack
2
Uncovered cook-
2
ware
Wire rack
4
Uncovered cook-
2
ware
Uncovered cook-
2
ware
Universal pan
2
Accessory/cook-
Height
ware
Individual moulds
Cooking
compart-
ment floor
Type of
Temperature in
heating
°C/grill setting
→ Page 9
1. 100
1.
2. 170-180
2.
3. 200-210
3.
210-220
190-200
200-220
200-220
220-230
190-200
3
170-190
170-180
1. 170-180
2. 160-170
Pour the mixture into small containers, e.g. cups or
4.
small jars.
5.
Cover the containers with film, e.g. cling film.
Place the containers on the cooking compartment
6.
floor.
7.
Use the recommended settings when configuring
the appliance settings.
After making the yoghurt, leave it to cool in the refri-
8.
gerator for at least 12 hours.
Type of
Temperature in
heating
°C
→ Page 9
35-40
Requirement: The cooking compartment is cold.
Use fresh, clean, hygienic meat without bones.
1.
Place the cookware onto the wire rack at level 2 in
2.
the cooking compartment.
Preheat the cooking compartment and cookware for
3.
approx. 15 minutes.
Sear the meat on all sides on the hob at a very high
4.
heat.
Immediately place the meat into the pre-warmed
5.
cookware in the cooking compartment.
To ensure that the temperature in the cooking com-
partment remains constant, keep the cooking com-
partment door closed during slow cooking.
Steam in-
Cooking time
tens-
in mins
ity/"Crisp
Finish"
3
1. 25-30
1
2. 70-90
On
3. 20-30
-
40-50
1
50-60
-
130-160
-
140-160
-
60-70
1
65-80
2
-
25-30
-
50-80
1
80-90
1
1. 15-20
Off
2. 5-10
Steam in-
Cooking time
tens-
in mins
ity/"Crisp
Finish"
-
300-360
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