Table of Contents
Advertisement
en Accessories
Symbol Types of heating
Pizza setting
Intensive heat
Slow cooking
Bottom heating
Drying
Keeping food warm
Plate warming
CoolStart function
5.2 Types of steam heating
This is where you can find an overview of the types of steam heating and their use.
Symbol Type of heating
Steam
Reheating
Proving dough
Defrosting
Sous-vide
6 Accessories
Use original accessories. These have been made espe-
cially for your appliance.
Note: Accessories may become deformed if they get
hot. Deformation has no effect on function. As the ac-
cessory cools down, it will regain its original shape.
10
Temperature
What it's used for and how it works
range
Possible additional options
30–250 °C
Cook pizza or dishes that require a lot of heat from below.
The bottom heating element and the ring-shaped heating ele-
ment in the back wall heat the cooking compartment.
30–250 °C
Prepare dishes with a crispy base.
The heat is emitted from above and more intensively from below.
70–120 °C
Slowly and gently cook seared, tender pieces of meat in un-
covered cookware.
The heat is emitted evenly from above and below at a low tem-
perature.
30–250 °C
Final baking or cooking food in a bain marie.
Heat is emitted from below.
30–150 °C
Dry herbs, fruit or vegetables.
60–100 °C
Keep cooked food warm.
30–70 °C
Plate warming.
30–250 °C
For quickly preparing frozen products at position 3. The temper-
ature depends on the manufacturer's instructions. Use the
highest temperature specified on the packaging.
The cooking time is as specified, or shorter.
Preheating is not useful.
Temperature
Use
30–100 °C
Cook vegetables, fish and side dishes. Juice fruit. Blanch food.
80–180 °C
Gently reheat plated meals and baked items.
The steam ensures that the food does not dry out.
30–50 °C
Allow yeast dough and sourdough to rise.
The dough rises considerably more quickly than at room temper-
ature. The surface of the dough does not dry out.
30–60 °C
Gently defrost vegetables, meat, fish and fruit.
Thanks to the moisture, the food does not dry out or use its
shape.
50–95 °C
Cook meat, fish, vegetables and desserts under a vacuum, at
low temperatures and with 100% steam.
The accessories supplied may differ depending on the
appliance model.
Advertisement
Table of Contents
