Table of Contents
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Contents
Operation ........................................................................................................................ 58
Changing values and settings for a cooking programme.......................................... 59
Changing the temperature and core temperature ............................................... 59
Changing the Moisture ............................................................................................ 59
Setting cooking durations........................................................................................ 60
Changing the set cooking durations ...................................................................... 60
Deleting the set cooking durations ........................................................................ 60
Cancelling a cooking programme................................................................................. 61
Interrupting a cooking process ..................................................................................... 61
Pre-heating the oven compartment ............................................................................ 62
Booster....................................................................................................................... 62
Pre-heat...................................................................................................................... 63
Crisp function.................................................................................................................. 63
Releasing bursts of steam............................................................................................. 64
Changing the function ................................................................................................... 64
General notes................................................................................................................. 65
The advantages of cooking with steam....................................................................... 65
Suitable containers ........................................................................................................ 65
Shelf level ........................................................................................................................ 66
Frozen food...................................................................................................................... 66
Temperature .................................................................................................................... 66
Cooking duration ............................................................................................................ 66
Cooking with liquid......................................................................................................... 66
Your own recipes - steam cooking .............................................................................. 66
Universal tray and combi rack ...................................................................................... 66
Steam cooking ............................................................................................................... 67
Eco Steam cooking......................................................................................................... 67
Notes on the cooking tables......................................................................................... 67
Vegetables ....................................................................................................................... 68
Fish ................................................................................................................................... 71
Meat ................................................................................................................................. 74
Rice................................................................................................................................... 76
Grain................................................................................................................................. 77
Pasta................................................................................................................................. 78
Dumplings ....................................................................................................................... 79
Dried pulses .................................................................................................................... 80
Hen's eggs ...................................................................................................................... 82
Fruit .................................................................................................................................. 83
Sausages ......................................................................................................................... 83
Shellfish ........................................................................................................................... 84
Mussels............................................................................................................................ 85
Menu cooking (cooking whole meals) - manually ..................................................... 86
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