Contents
Energy-saving tips............................................................................................. 65
Operation............................................................................................................ 66
Changing Moisture ......................................................................................... 68
Preheating the oven ............................................................................................ 70
Booster ........................................................................................................... 70
Preheat ........................................................................................................... 71
Crisp function ...................................................................................................... 71
General notes..................................................................................................... 74
Suitable containers.............................................................................................. 74
Shelf level ............................................................................................................ 75
Frozen food.......................................................................................................... 75
Temperature ........................................................................................................ 75
Cooking duration ................................................................................................. 75
Cooking with liquid.............................................................................................. 75
Steam cooking................................................................................................... 77
Vegetables........................................................................................................... 78
Fish...................................................................................................................... 81
Meat .................................................................................................................... 84
Rice ..................................................................................................................... 86
Grains .................................................................................................................. 87
Pasta/noodles ..................................................................................................... 88
Dumplings ........................................................................................................... 89
Legumes.............................................................................................................. 90
Eggs .................................................................................................................... 92
Fruit ..................................................................................................................... 93
Sausage............................................................................................................... 93
Shellfish ............................................................................................................... 94
Mussels ............................................................................................................... 95
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