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Fill the water tank with water up to the "max"
6.
mark.
Put the cover back into the opening on the water
7.
tank.
Insert the full water tank
8.
sure that the water tank clicks into place behind the
retainers .
Slowly slide the control panel downwards and then
9.
push it away from you until it is closed completely.
11.2 Setting options with steam
There are various ways in which you can prepare your
food with steam.
Types of steam heating
A variety of types of steam heating are available for
which hot steam is used to gently prepare food.
ATTENTION!
A lot of steam is produced during operation with the
types of steam heating. Condensate that collects in the
drip trough underneath the cooking compartment may
overflow and damage adjacent units.
Do not open the appliance door, or open it as infre-
▶
quently as possible, while the appliance is in opera-
tion.
Steaming
During steaming
, the food is enveloped by hot
steam, which helps to retain the nutrients. This cooking
method also helps to retain the shape, colour and typ-
ical flavour of the food.
When temperatures between 105 °C and 120 °C are
set, the cooking time is reduced. This means that even
more nutrients and vitamins are retained when steam-
ing.
. When doing so, make
Reheating
The reheating function
that has already been cooked, or bread and pastries
from the day before, without affecting their quality.
Proving dough
Dough proves considerably more quickly using the
dough proving
steam heating type than at room tem-
perature and does not dry out.
Defrost
Use the defrost function
frozen products gently without affecting the quality.
Sous-vide
Sous-vide
is a type of low-temperature cooking dur-
ing which vacuum-sealed food is cooked at low tem-
peratures between 50 and 95 °C with 100% steam.
Sous-vide is suitable for meat, fish, vegetables and
desserts.
A chamber vacuum-packing machine is used to heat-
seal the food in special heat-resistant cooking bags.
The protective cooking bag helps retain flavour and nu-
trients.
WARNING ‒ Risk of scalding!
Hot water collects on the vacuum-sealing bag during
cooking.
Use an oven cloth to carefully lift the vacuum-seal-
▶
ing bag so that the hot water runs off into the univer-
sal pan or the cooking container.
Use the oven cloth to carefully remove the vacuum-
▶
sealing bag.
Note: During sous-vide cooking, more condensate
forms on the cooking compartment floor than with
other types of heating.
ATTENTION!
Risk of damage to kitchen units Too much water has
collected on the cooking compartment floor. The water
may leak out of the appliance.
Do not fill the water tank a second time for the sous-
▶
vide cooking.
Added steam
When you cook with added steam, the appliance intro-
duces steam into the cooking compartment at various
intervals. This gives your food a crispy crust and a
shiny surface. Meat stays juicy and tender, and only un-
dergoes a minimum reduction in volume.
You can combine added steam with the following
functions:
¡ Types of heating → Page 14
– 4D hot air
– Top/bottom heating
– Circulated air grilling
– Keeping warm
¡ → "Dishes", Page 22
¡ → "Meat probe", Page 20
Steam jet
You can use the steam jet function to specifically add
intensive steam at various intervals. This makes bread
and bread rolls in particular wonderfully crispy and
gives them a golden colour.
Steam en
can be used to warm up food
to defrost deep-frozen and
17
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