en
How it works
36
19 How it works
Here, you can find the ideal settings for various types
of food as well as the best accessories and cookware.
We have perfectly tailored these recommendations to
your appliance.
19.1 General cooking tips
Take note of the following information when cooking all
types of food.
¡
The cooking times specified are intended as a
guide. The actual cooking time depends on the
quality and temperature of the food before cooking,
as well as its weight and thickness.
¡
The values given refer to average quantities for 4
people. If you want to prepare a larger amount, ex-
pect a longer cooking time.
¡
Use the cookware specified. If you use other cook-
ware, the cooking time may be longer or shorter.
¡
Always use plates, baking tins or ovenproof dishes
with the wire rack.
¡
If you have not made a particular dish before, start
with the shortest specified time. If required, you can
continue to cook the food.
¡
Open the cooking compartment door on the pre-
heated oven for a short time only and quickly place
your food inside the appliance.
¡
When steaming, defrosting, dough proving and re-
heating, you can use up to 3 shelf levels at a time
(shelf levels 1, 2 and 3). This will not cause the fla-
vour to transfer. You can therefore cook fish, veget-
ables and desserts at the same time. The specified
cooking times may need to be extended for large
quantities of food.
¡
If you are only baking on one level, use level 2. If
you are baking on two levels at the same time, use
levels 1 and 3.
¡
Ensure that the food does not lie against the cook-
ing compartment or the back panel.
¡
The appliance door must shut properly. Keep the
seal surfaces clean at all times.
¡
To ensure optimal steam circulation, do not position
the racks and containers too closely.
¡
When cooking very cold foods and when cooking at
high temperatures, the cooking container may de-
form. This deformation has no effect on the function.
When the cooking container cools down again, it re-
turns to its original shape.
¡
If the appliance is above 100 °C, allow the appli-
ance to cool down before steaming. Otherwise, the
high temperature causes the food to dry out.
¡
When steaming at temperatures up to 100 °C, no
preheating is necessary. Place the food in the cold
cooking compartment and then switch on the appli-
ance.
19.2 Vegetables
Take note of the recommended settings for vegetables.
¡
Vegetables are prepared better in steam than in
boiling water: The taste, colour, and consistency are
retained better. Virtually none of the water-soluble
vitamins and nutrients are washed out.
¡
All of the information refers to 1 kg washed veget-
ables.
¡
To steam vegetables, use the perforated cooking
container. Slide the perforated cooking container in
at the second level from the bottom. Slide the un-
perforated cooking insert into the level below this.
You can use the vegetable broth that is collected
here as the basis for a sauce or a vegetable stock.
¡
Blanch for 8 to 10 minutes in the preheated appli-
ance. If you are not serving the vegetables or fruit
immediately, chill them in ice water to prevent con-
tinued cooking due to residual heat.
Vegetables
Food
Accessory/cookware Temperat-
ure in °C
Type of
heating
Humidity
in %
Cooking
time in
min.
Comments
Artichokes, large
Perforated steaming
tray
100
100
60-65
Artichokes, small
Perforated steaming
tray
100
100
45-50
Cauliflower, whole
Perforated steaming
tray
100
100
25-30
Cauliflower, in florets
Perforated steaming
tray
100
100
15-25
Beans, green
Perforated steaming
tray
100
100
35-50
Broccoli, in florets, in
accordance with EN
60350-1
Perforated steaming
tray
90-100
100
20-25
Chicory
Perforated steaming
tray
100
100
25-30