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Vegetables
Food
Cooking
chamber
humidity
in %
Cooking
chamber
temperature
in °C
Time
in min.
Core
temperature
in °C
GN-
container
Carrots
100
100
12 – 15
perforated
Pease
100
100
12 – 15
perforated
Cauliflower
100
100
12 – 15
perforated
Broccoli
100
100
12 – 15
perforated
Brussels
sprouts
100
100
12 – 15
perforated
Beans
100
100
12 – 15
perforated
Asparagus
100
100
12 – 15
perforated
Kohlrabi
100
100
12 – 15
perforated
Tomatoes
100
100
2 – 3
perforated
Spinach
100
100
9
perforated
Savoy leaves,
blanched
100
100
4 – 6
normal
Vegetable
casserole
20
100
12 - 20
normal
These are just standard values, deviances may occur due to different qualities and
sizes, as well as requirements of the product.
6. Cleaning and care
6.1 Safety advice
o
Before beginning with repair the device has been disconnected from the power socket
(pull the power plug!!!) and has cooled down.
o
Do not use any acid agents and make sure no water ingresses the device.
o
To protect yourself from electric shock, never immerse the device, its cables and the
plug in water or other liquids.
CAUTION!
The device is not suited for direct washing via water jets. Therefore, you must not use
any kind of pressure water jet for cleaning the device!
6.2 Cleaning
o
Clean the device after every use in order to avoid a baking in of baking or frying residues.
o
Clean the device on the in- and outside with a damp soft, cloth.
o
The device should be cleaned on a daily basis.
o
Do not at any time use steel-wool, brushes or scrapers made of regular steel.
o
Use lukewarm soap water to clean the cooking chamber. Make sure no residues of the
cleaning agent remain after cleaning.
