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Food
Goose, unstuffed, 3 kg
Goose, unstuffed, 3 kg
Joint of pork without rind,
e.g. neck, 1.5 kg
Joint of pork without rind,
e.g. neck, 1.5 kg
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
1.
Remove the accessories and shelves from the
cooking compartment.
2.
Heat 1 litre of whole milk (3.5% fat) to 90 °C on the
hob and then leave it to cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
3.
Mix 150 g of chilled yoghurt into the milk.
Recommended settings for desserts and compote
Food
Yoghurt
Accessory/cook-
Height
ware
Wire rack
2
Wire rack
2
Uncovered cook-
2
ware
Uncovered cook-
2
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
160-180
1.
1. 130-140
2.
2. 150-160
3.
3. 170-180
180-190
190-200
1.
1. 100
2.
2. 170-180
3.
3. 200-210
210-220
190-200
200-220
200-220
220-230
190-200
3
170-190
170-180
1. 170-180
2. 160-170
4.
Pour the mixture into small containers, e.g. cups or
small jars.
5.
Cover the containers with film, e.g. cling film.
6.
Place the containers on the cooking compartment
floor.
7.
Use the recommended settings when configuring
the appliance settings.
8.
After making the yoghurt, leave it to cool in the refri-
gerator for at least 12 hours.
Type of
Temperature in
heating
°C
→ Page 9
35-40
How it works en
Steam in-
Cooking time
tensity
in mins
-
120-150
2
1. 110-120
2
2. 20-30
3. 30-40
Off
-
110-130
-
120-140
3
1. 25-30
2. 70-90
1
Off
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
2. 5-10
Off
Steam in-
Cooking time
tensity
in mins
-
300-360
43
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