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Food
Pot-roasted beef, 1.5 kg
2
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
At the start, pour approx. 100 ml of liquid into the cookware. The water tank must be topped up during operation.
Desserts
Making crème caramel or crème brulée
1.
Use your preferred recipe to make the mixture for
the crème.
2.
Pour the mixture into moulds – keep pouring until
the mixture is 2-3 cm deep.
3.
Place the moulds into the perforated steaming tray
(size XL).
4.
Cover food that you would normally cook in a bain
marie with film, e.g. cling film.
5.
Use the recommended settings when configuring
the appliance settings.
6.
If the moulds are made from very thick material, ex-
tend the cooking time.
Recommended settings for desserts and compote
Food
Crème brulée
Crème caramel
Steamed yeast dump-
lings
Accessories/cook-
Shelf pos-
ware
ition
Uncovered cook-
2
ware
Covered cookware
2
Wire rack
2
Uncovered cook-
2
ware
Wire rack
4
Uncovered cook-
2
ware
Uncovered cook-
2
ware
Wire rack
2
Universal pan
2
Steaming tray
3
Steaming tray
3
Steaming tray
3
Steaming tray
3
Steaming tray
3
Steaming tray
3
Shallow cookware
3
Steaming tray
3
Accessories/cook-
Shelf pos-
ware
ition
Individual moulds
3
Individual moulds
3
Universal pan
3
Heating
Temperature in
function
°C
→ Page 8
1.
1. 150
2.
2. 130
200 - 220
220 - 230
190 - 200
3
170 - 190
170 - 180
170 - 190
1.
1. 170–180
2.
2. 160–170
80 - 90
80–100
100
100
100
100
100
100
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.
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.
Heating
Temperature in
function
°C
→ Page 8
85
85
100
How it works en
Steam in-
Cooking time
tensity
in mins
High
1. 30
2. 120 - 150
Medium
-
140 - 160
-
60 - 70
Low
65 - 80
-
25 - 30
-
50 - 80
Low
80 - 90
-
20 - 30
Low
1. 15–20
2. 5–10
Off
-
15 - 25
-
10–16
-
25 - 35
-
10 - 20
-
2 - 3
-
35 - 45
-
20 - 30
-
10 - 12
Steam intens-
Cooking
ity
time in
mins
-
20 - 30
-
25 - 35
-
20 - 30
39
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