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Food
Small chicken portions,
250 g each
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
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
Preheat the appliance.
1
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
Use your preferred recipe to make the mixture for
1.
the crème.
Pour the mixture into moulds – keep pouring until
2.
the mixture is 2-3 cm deep.
Accessories/cook-
Shelf pos-
ware
ition
Wire rack
3
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
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
Heating
Temperature in
function
°C
→ Page 9
200 - 220
160 - 180
1. 130 - 140
1.
2. 150 - 160
2.
3. 170 - 180
3.
180 - 190
190–200
1. 100
1.
2. 170 - 180
2.
3. 200 - 210
3.
210 - 220
190 - 200
200 - 220
1. 150
1.
2. 130
2.
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
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.
If the moulds are made from very thick material, ex-
6.
tend the cooking time.
How it works en
Steam in-
Cooking time
tensity
in mins
02
30 - 45
-
120 - 150
02
1. 110 - 120
02
2. 20 - 30
0
3. 30 - 40
-
110 - 130
-
120–140
0
1. 25 - 30
01
2. 60 - 75
0
3. 20 - 25
-
40 - 50
01
50 - 60
-
130 - 160
03
1. 30
02
2. 120 - 150
-
140 - 160
-
60 - 70
01
65 - 80
-
25 - 30
-
50 - 80
01
80 - 90
-
20 - 30
01
1. 15–20
0
2. 5–10
-
15 - 25
-
10–16
-
25 - 35
-
10 - 20
-
2 - 3
-
35 - 45
-
20 - 30
-
10 - 12
43
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