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amount of water specified for the individual components chosen. For information,
see the chart.
The dishes should be positioned in suitable cooking containers on the oven shelves.
The gap between the oven shelves must be adjusted so that the steam can get to
every dish.
When cooking meals, increase the water/rice ratio, depending on the chart speci-
fication, to a ratio of 1: 1.5 to 1: 2.
Sterilising containers
The steamer function
bottles using steam. To do this place the cleaned containers in the middle of the
oven shelf on the 1st shelf level with the opening facing downwards. Insert the
containers into the oven at a slight angle. Fill the maximum amount of water (650
ml) and select a time of 40 min. at 96°C.
Steaming chart
Type of food to be cooked
Risotto
Rice (with liquid 1:1)
Cornmeal (polenta, with 1:3 liquid)
Jacket potatoes, medium-sized
Boiled potatoes
Ratatouille
Brussels sprouts
Broccoli florets
Cauliflower, whole
Cauliflower florets
Sauerkraut
Tomatoes, whole
Beetroot, whole
Kohlrabi/celery/fennel, sliced
Courgettes, sliced
Carrots, sliced
makes it possible to sterilise containers, e. g. babies'
Water to be added
via water tray in ml
400
650
550
650
550
400
550
550
650
600
650
250
550
550
400
550
Uses, charts and tips
Tempera-
Oven level
ture °C
96
2
96
2
96
2
96
2
96
2
96
2
96
2
96
2
96
2
96
2
96
2
96
2
96
2
96
2
96
2
96
2
31
1)
Time
in
mins.
25-30
35-40
35-40
50-60
35-40
25-30
30-35
25-30
40-45
30-35
50-60
15-20
60-70
35-40
20-25
35-40
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