Table of Contents
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Contents
Energy saving tips ............................................................................................. 60
Operation............................................................................................................ 62
Changing values and settings for a cooking programme.................................... 63
Changing the temperature and core temperature .......................................... 64
Changing the Moisture ................................................................................... 64
Setting cooking durations .............................................................................. 64
Changing the set cooking durations .............................................................. 65
Deleting the set cooking durations................................................................. 65
Cancelling a cooking programme ....................................................................... 66
Interrupting a cooking process............................................................................ 66
Pre-heating the oven compartment .................................................................... 67
Booster ........................................................................................................... 67
Pre-heat.......................................................................................................... 68
Crisp function ...................................................................................................... 68
Releasing bursts of steam................................................................................... 69
Changing the function ......................................................................................... 70
General notes..................................................................................................... 71
The advantages of cooking with steam .............................................................. 71
Suitable containers.............................................................................................. 71
Shelf level ............................................................................................................ 72
Frozen food.......................................................................................................... 72
Temperature ........................................................................................................ 72
Cooking duration ................................................................................................. 72
Cooking with liquid.............................................................................................. 72
Your own recipes - steam cooking ..................................................................... 72
Universal tray and combi rack............................................................................. 73
Steam cooking................................................................................................... 74
Eco Steam cooking ............................................................................................. 74
Notes on the cooking tables ............................................................................... 74
Vegetables........................................................................................................... 75
Fish...................................................................................................................... 78
Meat .................................................................................................................... 81
Rice ..................................................................................................................... 83
Grain .................................................................................................................... 84
Pasta ................................................................................................................... 85
Dumplings ........................................................................................................... 86
Dried pulses ........................................................................................................ 87
Hen's eggs ......................................................................................................... 89
Fruit ..................................................................................................................... 90
Sausages............................................................................................................. 90
Shellfish ............................................................................................................... 91
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