Contents
Operation.............................................................................................................. 62
Cancelling cooking ................................................................................................ 66
Pre-heating the oven ............................................................................................. 67
Booster ............................................................................................................. 68
Pre-heat............................................................................................................ 69
Crisp function ........................................................................................................ 70
Changing the function ........................................................................................... 71
General notes....................................................................................................... 72
Suitable containers................................................................................................ 72
Shelf level .............................................................................................................. 73
Frozen .................................................................................................................... 73
Temperature .......................................................................................................... 73
Duration ................................................................................................................. 73
Cooking with liquid................................................................................................ 73
Steam cooking..................................................................................................... 75
Eco Steam cooking ............................................................................................... 75
Vegetables............................................................................................................. 76
Fish........................................................................................................................ 79
Meat ...................................................................................................................... 82
Rice ....................................................................................................................... 84
Grains .................................................................................................................... 85
Pasta/Noodles ....................................................................................................... 86
European dumplings ............................................................................................. 87
Dried pulses .......................................................................................................... 88
Hen's eggs ........................................................................................................... 90
Fruit ....................................................................................................................... 91
Sausages............................................................................................................... 91
Shellfish ................................................................................................................. 92
Mussels ................................................................................................................. 93
Menu cooking - manual......................................................................................... 94
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