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Pressure-sensitive food
When layering delicate foods in the cooking container, do not
pile them too high. It is better to use two containers.
Cooking a menu
With steam, you can cook a whole menu at once, without the
different flavours mixing. Place the food with the longest
cooking time in the appliance first and delay the rest until the
appropriate time. This means that all the food will be ready at
the same time.
The overall cooking time is extended with menu cooking, as a
little steam escapes each time the appliance door is opened
and has to be reheated.
Vegetables
Place the vegetables in the perforated cooking container and
insert at level 3. Insert the baking tray underneath at level 1.
Dripping liquid is caught.
Food
Artichokes
Cauliflower
Cauliflower
Broccoli
Peas
Fennel
Stuffed vegetables
(courgettes, aubergines, peppers)
Vegetable flan
Green beans
Carrots
Kohlrabi
Leeks
Sweetcorn
Swiss chard*
Green asparagus*
White asparagus*
Spinach*
Romanesco
Brussels sprouts
Beetroot
Red cabbage
White cabbage
Courgettes
Mangetout
* Preheat the appliance
Side dishes and pulses
Add water or liquid in the proportion specified.
Example: 1:1.5 = add 150 ml liquid for every 100 g rice.
Food
Unpeeled boiled potatoes
(Medium size)
Boiled potatoes
(Quartered)
Potato gratin
Brown rice
Long grain rice
Basmati rice
Size
whole
whole
florets
florets
-
slices
Do not precook
vegetables
-
-
slices
slices
slices
whole
shredded
whole
whole
-
florets
sprouts
whole
shredded
shredded
slices
-
Ratio
Accessories
-
Perforated +
baking tray
-
Perforated +
baking tray
-
Baking tray
1:1,5
Solid
1:1,5
Solid
1:1,5
Solid
Hot air
The Hot Air operating mode is ideal for sweet and savoury
baking, pot roasts and various cakes.
Combination
Because combination cooking combines the use of hot air and
steam, it is particularly suitable for preparing roasted joints,
chicken and baked goods such as yeast-risen pastry and
bread.
Roasts and chicken are nice and crisp on the outside and juicy
inside. What is more, meat loses less of its weight.
Baked items, such as yeast-risen pastry and bread, take on a
particularly attractive surface shine and they do not dry out.
Accessories
perforated + baking tray
perforated + baking tray
perforated + baking tray
perforated + baking tray
perforated + baking tray
perforated + baking tray
baking tray at level 2
1.5 l bain-marie + wire
rack at level 2
perforated + baking tray
perforated + baking tray
perforated + baking tray
perforated + baking tray
perforated + baking tray
perforated + baking tray
perforated + baking tray
perforated + baking tray
perforated + baking tray
perforated + baking tray
perforated + baking tray
perforated + baking tray
perforated + baking tray
perforated + baking tray
perforated + baking tray
perforated + baking tray
You may select any shelf position you wish for the solid
cooking container.
Level
Mode of operation
3
Steam
1
3
Steam
1
2
Heißluft
-
Steam
-
Steam
-
Steam
Operating
Temperature
mode
in°C
Steam
100
Steam
100
Steam
100
Steam
100
Steam
100
Steam
100
Combination 160 - 180
Steam
100
Steam
100
Steam
100
Steam
100
Steam
100
Steam
100
Steam
100
Steam
100
Steam
100
Steam
100
Steam
100
Steam
100
Steam
100
Steam
100
Steam
100
Steam
100
Steam
100
Temperature in °C Duration in
100
100
170 - 180
100
100
100
Cooking time
in min.
30 - 35
30 - 40
10 - 15
8 - 10
5 - 10
10 - 14
15 - 30
50 - 70
15 - 20
10 - 20
15 - 20
4 - 6
25 35
8 - 10
7 - 12
10 - 15
2 - 3
8 - 10
20 30
40 50
30 - 35
25 35
2 - 3
8 - 12
min.
35 - 45
20 - 25
35 - 45
30 - 40
20 - 30
20 - 30
27
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