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Dish
Polenta/corn semolina, for Fullsteam
1:5
Pearl barley, 1:3
Lentils, 1:2
Cannellini beans, white, pre-softened;
1:2
Semolina dumplings
Egg
Egg custard with 2 eggs
Eggs, hard-boiled
Eggs, soft-boiled
Dessert
You can prepare various desserts easily using your
appliance.
Making yoghurt
Remove accessories and shelf supports from the
cooking compartment. The cooking compartment must
be empty. Do not open the appliance door while the
appliance is in operation.
Heat 1 litre of milk (3.5% fat) to 90 °C on the hob
1.
and then leave it to cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
Stir in 150 g (chilled) yoghurt.
2.
Pour into cups or small jars and cover with cling film.
3.
Place the cups or jars onto the cooking
4.
compartment floor and use the settings indicated in
the table.
After making the yoghurt, leave it to cool in the
5.
refrigerator.
Making rice pudding
Weigh the rice and add 2.5 times as much milk.
1.
Fill a bowl with the rice and milk so that the mixture
2.
is max. 2.5 cm deep.
You can also use the universal pan for large
quantities.
Use the settings indicated in the table.
3.
Stir after cooking.
4.
The remaining milk is quickly absorbed.
Dish
Crème Brulée
Crème caramel
Dampfnudeln
Yoghurt
Rice pudding, 1:2.5
Fruit compote, 1/3 water
56
Accessories/cookware
Cookware, flat
Cookware, flat
Cookware, flat
Steam container
Steam container
Cookware, uncovered
Steam container
Steam container
Accessories
Individual moulds
Individual moulds
Universal pan
Individual moulds
Universal pan
Universal pan
Shelf posi-
Type of
Temperature in
tion
heating
°C/grill setting
3
100
S
3
80-100
S
3
100
S
3
100
S
3
95
S
2
80
S
3
100
S
3
100
S
Compote
Weigh the fruit and add approx. Y as much water. Add
sugar and spices to taste. Use the settings indicated in
the table.
Crème caramel and crème brûlée
Pour the mixture into the moulds to a thickness of 2-
3 cm. Place the moulds directly into the perforated
steam container (size XL). A bain marie is not required.
Use the settings indicated in the table.
Food which would normally be prepared in a bain marie
should always be covered with foil.
If the moulds are made from very thick material, this
may extend the cooking time.
Dampfnudeln (steamed bread rolls)
Prepare the yeast dough according to your recipe
without cooking. Place the shaped balls into a greased,
perforated steam container (size XL), and allow them to
prove. Use the settings indicated in the table.
Recommended setting values
Types of heating used:
S Steaming
■
T Dough proving
■
Shelf position
3
3
3
Cooking compart-
ment floor
3
3
Steam in-
Cooking
tensity
time in
mins.
-
7-10
-
20-45
-
35-50
-
65-75
-
6-10
-
14-16
-
10-12
-
5-8
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins.
85
20-30
S
85
25-35
S
100
20-30
S
35-40
300-360
T
100
35-45
S
100
10-20
S
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