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en
Food
Cherry tomatoes, whole or halved
(500 g)
Squash, in 2 x 2 cm cubes (600 g)
Courgettes, in 1 cm slices (600 g)
Mangetout, whole
(500 g)
Desserts
Pineapple, in 1.5 cm slices (400 g)
Apple, peeled, in 0.5 cm slices (x 2 - 4) Wire rack + universal
Bananas, whole
(2 - 4 pieces)
Pear, peeled, sliced
(2 - 4 pieces)
Kumquats, halved
(12 - 16 pieces)
Vanilla sauce (0.5 l)
Reheating
Using heating type "Reheating", food is reheated gently
using steam. It tastes and looks as though it has been
freshly prepared. Even baked items from the day before
can be re-crisped.
Use containers which are as flat, wide and heat-
resistant as possible. Cold containers prolong the
reheating process.
Where possible, only reheat dishes of the same size
and type at the same time. If this is not possible, the
time required for the component with the longest
reheating time should be used as a basis.
Do not cover food while it is being reheated.
Place the food in the cookware onto the wire rack or
place it directly onto the wire rack at level 2.
Do not open the appliance door during operation, as a
lot of steam will escape.
Dish
Vegetables, chilled
1 kg
* Preheat
62
Accessory/ies
Type of
heating
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Accessories/cookware
Cookware, uncovered
Tempera-
Cooking
ture in °C
time in
mins
58
25 - 35
90
25 - 35
85
25 - 30
85
5 - 10
85
70 - 80
85
15 - 25
65
20 - 25
85
25 - 35
85
75 - 80
80
15 - 25
Recommended setting values
In the table, you can find the ideal settings for various
dishes. The times specified are only average values.
They are dependent on the cookware used, the quality,
temperature and consistency of the food. Time ranges
are indicated. Set the shortest time first and then extend
the time if necessary.
The values in the table apply to dishes placed into a
cold cooking compartment. Preheating is necessary for
selected dishes, and this is indicated in the table.
Remove unused accessories from the cooking
compartment. This will allow you to achieve ideal
cooking results and save energy.
Type of heating used:
U Reheating
■
Shelf posi-
tion
2
Tip/note
Mix together red and yellow cherry
tomatoes.
Vacuum-seal along with some olive oil,
salt and sugar.
The cooking time may vary depending
on the type of squash.
Vacuum-seal along with some olive oil,
salt and thyme.
Vacuum-seal along with some butter
and salt.
Vacuum-seal along with some butter,
honey and vanilla.
Vacuum-seal along with some caramel
sauce.
The cooking time may vary depending
on the type of apple.
Vacuum-seal along with some butter,
honey and a vanilla pod.
Add honey or sugar to sweeten.
Rinse under warm water, cut in half and
deseed.
Vacuum-seal along with some butter, a
vanilla pod, honey and apricot jam.
Mix 0.5 l milk, 1 egg, 3 egg yolks, 80 g
sugar, pulp of a vanilla pod, and vac-
uum-seal.
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins.
120-130
15-25
U
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