Table of Contents
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Contents
Energy saving tips ......................................................................................................... 60
Operation ........................................................................................................................ 61
Changing values and settings for a cooking programme.......................................... 62
Changing the temperature and core temperature ............................................... 63
Changing the moisture level.................................................................................... 63
Setting cooking durations........................................................................................ 63
Changing the set cooking durations ...................................................................... 64
Deleting the set cooking durations ........................................................................ 64
Cancelling cooking ......................................................................................................... 65
Interrupting a cooking programme .............................................................................. 65
Pre-heating the oven...................................................................................................... 66
Booster....................................................................................................................... 66
Pre-heat...................................................................................................................... 67
Crisp function.................................................................................................................. 67
Injecting bursts of steam .............................................................................................. 68
Changing the function ................................................................................................... 68
General notes................................................................................................................. 69
The advantages of cooking with steam....................................................................... 69
Suitable containers ........................................................................................................ 69
Shelf level ........................................................................................................................ 70
Frozen............................................................................................................................... 70
Temperature .................................................................................................................... 70
Duration ........................................................................................................................... 70
Cooking with liquid......................................................................................................... 70
Your own recipes - steam cooking .............................................................................. 70
Universal tray and combi rack ...................................................................................... 71
Steam cooking ............................................................................................................... 72
Eco Steam cooking......................................................................................................... 72
Notes on the cooking charts ........................................................................................ 72
Vegetables ....................................................................................................................... 73
Fish ................................................................................................................................... 76
Meat ................................................................................................................................. 79
Rice................................................................................................................................... 81
Grains............................................................................................................................... 82
Pasta/Noodles ................................................................................................................ 83
European dumplings ...................................................................................................... 84
Dried pulses .................................................................................................................... 85
Hen's eggs ...................................................................................................................... 87
Fruit .................................................................................................................................. 88
Sausages ......................................................................................................................... 88
Shellfish ........................................................................................................................... 89
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