Bauknecht ECTM 9145, Instructions For Use Manual

Page: 32 / 56

32
Steam
Forced Air
Forced Air + Steam
For cooking with steam
TEMPERATURE
END TIME
COOK TIME
100°C 00:20
15:34
Steam
MANUAL
STEAM

P
RESS THE
OK / S
ELECT BUTTON
.

U
SE THE UP
/
DOWN BUTTONS
to select which setting to edit.

P
RESS THE
OK / S
ELECT BUTTON
to confirm.

U
SE THE UP
/
DOWN BUTTONS
to change the setting.

P
RESS THE
OK / S
ELECT BUTTON
to confirm.
(Repeat step 2 & 5 if needed).

P
RESS THE
S
TART BUTTON
.
U
SE THIS FUNCTION FOR
such food as
vegetables, fish, juicing fruit and
blanching.
E
NSURE
the oven has cooled
below 100°C before us-
ing this function. Open the
door and let cool off.
 
  

F
OOD
T
EMP
°C T
IME
A
CCESSORIES
H
INTS
RED BEATS S
MALL
100°C
50 - 60 M
IN
. S
TEAM TRAY
on level 3
Drip tray
on level 1
RED CABBAGE
S
LICED
30 - 35 M
IN
.
WHITE CABBAGE 25 - 30 M
IN
.
WHITE BEANS S
OAKED
75 - 90 M
IN
.
D
RIP TRAY
on level 3
A
DD DOUBLE
amount of
water
FISH TERRINE 75 - 80°C 60 - 90 M
IN
.
W
IRE SHELF
on level 3
C
OVER WITH LID
or heat
resistant plastic wrap
BAKED EGGS 90°C 20 - 25 M
IN
.
D
RIP TRAY
on level 3
GNOCHI 90 - 100°C 10 - 15 M
IN
.
S
TEAM TRAY
on level 3
Drip tray
on level 1
A
LWAYS PLACE
the food without packaging
/ wrapping in oven unless else is stated.
C
OOKING TIMES
are based on room tempered oven.