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11.1 Filling the water tank
WARNING ‒ Risk of fire!
Due to the hot surfaces, vapours from flammable li-
quids may catch fire in the cooking compartment (ex-
plosion). The appliance door may spring open. Hot
steam and jets of flame may escape.
▶
Do not pour flammable liquids (e.g. alcoholic drinks)
into the water tank.
▶
Only fill the water tank with water or with the descal-
ing solution we have recommended.
WARNING ‒ Risk of burns!
The water tank may heat up while the appliance is in
operation.
▶
Wait until the water tank has cooled down from the
previous operation.
▶
Remove the water tank from the tank recess.
Requirement: The water hardness must be set cor-
rectly.
→ "Before using for the first time", Page 12
1.
Press
.
a The control panel will pop out automatically.
2.
Pull the control panel towards you with both hands
and then push it upwards until it clicks into place
3.
Lift the water tank and remove it from the water tank
recess
.
4.
Press down on the water tank lid along the seal to
prevent water from leaking out of the water tank.
5.
Fill the water tank with water up to the "max"
mark.
6.
Slide the full water tank back into the recess
When doing so, make sure that the water tank clicks
into place in the retainers .
7.
Slowly slide the control panel downwards and then
push it away from you until it is closed completely.
11.2 Types of steam heating
A variety of types of steam heating are available for
which hot steam is used to gently prepare food.
Steam
During steaming, hot steam surrounds the food to pre-
.
vent it from losing nutrients. This cooking method also
helps to retain the shape, colour and typical flavour of
the food.
Dough proving
Yeast dough proves considerably more quickly using
this function than at room temperature, and it will not
dry out.
Reheating
The reheating function can be used to warm up food
that has already been cooked, or bread and pastries
from the day before.
Defrosting
Use the defrost setting to defrost deep-frozen and
frozen products.
Sous-vide
Sous-vide is a type of low-temperature cooking during
which vacuum-sealed food is cooked at low temperat-
ures between 50–95 °C with 100% steam. Sous-vide is
suitable for meat, fish, vegetables and desserts.
A chamber vacuum-packing machine is used to heat-
seal the food in special air-tight, heat-resistant cooking
bags. The protective cooking bag helps retain flavour
and nutrients.
WARNING ‒ Risk of scalding!
Hot water collects on the vacuum-sealing bag during
cooking.
▶
Use an oven cloth to carefully lift the vacuum-seal-
ing bag so that the hot water runs off into the univer-
sal pan or the cooking container.
▶
Use the oven cloth to carefully remove the vacuum-
sealing bag.
Note: During sous-vide cooking, more condensate
forms on the cooking compartment floor than for other
cooking methods.
Steam en
.
17
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