How it works
en
37
3.
Preheat the cooking compartment and cookware for
approx. 15 minutes.
4.
Sear the meat on all sides on the hob at a very high
heat.
5.
Immediately place the meat into the pre-warmed
cookware in the cooking compartment.
To ensure that the climate in the cooking compart-
ment remains constant, keep the cooking compart-
ment door closed during slow cooking.
6.
After slow cooking, remove the meat from the cook-
ing compartment.
Recommended settings for slow cooking
Food
Accessory/cook-
ware
Shelf pos-
ition
Searing
time in
mins
Temperature
in °C
Cooking
time in
mins
Duck breast, medium
rare, 300 g each
Uncovered cook-
ware
2
6 - 8
90
1
45 - 60
Fillet of pork, whole
Uncovered cook-
ware
2
4 - 6
80
1
45 - 70
Fillet of beef, 1 kg
Uncovered cook-
ware
2
4 - 6
80
1
90 - 120
Veal medallions, 4 cm
thick
Uncovered cook-
ware
2
4
80
1
30 - 50
Saddle of lamb, bone-
less, 200 g each
Uncovered cook-
ware
2
4
80
1
30 - 45
1
Preheat the appliance.
Sterilisation and hygiene
You can sterilise heat-resistant cookware or baby
bottles that are in perfect condition. The process is
equivalent to normal sterilisation by boiling.
Sterilising bottles
1.
Clean the bottles with a bottle brush immediately
after use.
2.
Wash the bottles in the dishwasher.
3.
Place the bottles into the steaming tray (size XL) in
such a way that they do not touch one another.
4.
Start the "Sterilise" program.
5.
Wipe down the appliance interior after sterilising.
6.
Dry the bottles with a clean cloth.
Recommended settings for hygiene
Food
Accessories/cook-
ware
Shelf pos-
ition
Temperature in
°C
Steam intens-
ity
Cooking
time in
mins
Prepare jam jars or pre-
serving jars
Steam containers,
XL size
2
100
-
10 - 15
Additional jam jar pro-
cessing step
Steam containers,
XL size
2
100
-
15 - 20
Sterilise clean cookware
1
Steam containers,
XL size
2
100
-
15 - 20
1
This process corresponds to normal sterilisation by boiling.
Proving dough
Always allow dough to prove in two steps: Once in their
entirety (1. - dough fermentation) and a second time
when shaped (2. – final fermentation).
Requirement:
The cooking compartment is cold.
1.
Dough fermentation:
‒
Slide the wire rack into the cooking compart-
ment.
‒
Place the dough in a bowl onto the wire rack.
‒
Use the recommended settings when configuring
the appliance settings.
‒
Do not open the appliance door while the dough
is proving, otherwise moisture will escape.
2.
Final fermentation:
‒
Continue processing the dough and turn it into
the final shape for baking.
‒
Place the dough in the specified shelf position.
3.
Wipe the cooking compartment dry before baking.
