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en How it works
Food
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, grilled, whole,
300 g, e.g. trout
Fish, baked, whole,
300 g, e.g. trout
Fish, steamed, whole,
300 g, e.g. trout
Fish fillet, plain, steamed
Cauliflower, whole,
steaming
Sliced carrots, steaming
Spinach, steaming
Unpeeled boiled pota-
toes, whole
Long-grain rice, 1:1.5
Eggs, hard-boiled
1
Preheat the appliance.
2
Turn the dish 2/3 of the way through the cooking time.
Desserts
Making crème caramel or crème brûlée
Use your preferred recipe to make the mixture for
1.
the crème.
Pour the mixture into moulds until the mixture is
2.
2-3 cm deep.
Place the moulds into the perforated steaming tray
3.
(size XL).
Cover food that you would normally cook in a bain
4.
marie with film, e.g. cling film.
Use the recommended settings when configuring
5.
the appliance settings.
44
Accessory/cook-
Height
ware
Wire rack
1
Uncovered cook-
1
ware
Uncovered cook-
1
ware
Wire rack
1
Uncovered cook-
1
ware
Covered cookware
1
Covered cookware
1
Wire rack
1
Uncovered cook-
1
ware
Wire rack
2
Wire rack
1
Uncovered cook-
1
ware
Wire rack
1
Universal pan
1
Perforated steam-
2
ing tray
Perforated steam-
2
ing tray
Perforated steam-
2
ing tray
Perforated steam-
2
ing tray
Perforated steam-
2
ing tray
Perforated steam-
2
ing tray
Shallow cookware
1
Perforated steam-
2
ing tray
Type of
Temperature in
heating
°C/grill setting
→ Page 9
180-200
180-190
1. 100
1.
2. 170-180
2.
3. 200-210
3.
210-220
190-200
200-220
200-220
220-230
190-200
3
170-190
170-180
170-190
1. 170-180
2. 160-170
80-90
80-100
120
120
100
120
110
100
If the moulds are made from very thick material, ex-
6.
tend the cooking time.
Making yoghurt
Remove the accessories and shelves from the
1.
cooking compartment.
Heat 1 litre of whole milk (3.5% fat) to 90 °C on the
2.
hob and then leave it to cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
Mix 150 g of chilled yoghurt into the milk.
3.
Pour the mixture into small containers, e.g. cups or
4.
small jars.
Cover the containers with film, e.g. cling film.
5.
Steam in-
Cooking time
tensity
in mins
-
120-130
-
120-140
Off
1. 25-30
1
2. 60-80
Off
3. 20-30
-
40-50
1
50-60
-
130-140
-
140-160
-
60-70
1
65-80
2
-
20-30
-
50-70
1
80-90
-
20-30
2
1. 15-20
Off
2. 5-10
-
15-25
-
10-16
-
20-30
-
5-7
-
2-3
-
30-35
-
12-17
-
9-12
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