EN
26
Grilling
1. Place the rack on its short legs into the cooking bowl.
2. Use the
TEMP
rotary knob to set a temperature of 220°C to 240°C.
3. Switch on the device with the
TIME
rotary knob.
4. Once the
HEAT
heating control lamp has gone out, place the items to be grilled on
the rack. Once the items have been cooked underneath, turn them. Reduce the tem-
perature if necessary.
Gentle Cooking
Meat is particularly tender and juicy if it is cooked gently at 80°C. However, it must be
brie
fl
y fried off in fat
fi
rst to produce a toasted texture that provides a strong
fl
avour.
1. Pour a little cooking oil into the cooking bowl.
2. Use the
TEMP
rotary knob to set a temperature of 180°C to 220°C to heat up the
cooking bowl.
3. Switch on the device with the
TIME
rotary knob.
4. Once the
HEAT
heating control lamp has gone out, fry off the pieces of meat on both
sides for a short time in the cooking bowl. Then take them out.
5. Reduce the temperature to 80°C.
6. Place the rack on its short legs into the cooking bowl.
7. Place the meat on the rack.
8. Close the cooking bowl with the lid and allow the meat to cook. The cooking time de-
pends on the type of meat and the size of the pieces of meat. For beef, it is around 60
minutes. At
fi
rst, check in between times whether the meat is cooked. Once you have
discovered the optimum cooking time, you can set the timer the next time.
Baking
Casseroles and similar dishes can be baked directly in the cooking bowl with the lid
closed. Otherwise the rack should be used for baking.
1. Place the rack in the cooking bowl on its short or longer legs depending on the height
you want.
2. Solid baked goods (bread rolls, frozen pizza or baguettes etc.) can be placed directly
on the rack. Place fresh dough in a baking tin and place this on the rack.
3. Place the lid on the cooking bowl.
4. Use the
TEMP
rotary knob to set the temperature.
5. Use the
TIME
rotary knob to set the baking time. The device switches on.
Steaming
Steaming is a gentle preparation method because the items to be cooked do not come
into contact directly with the cooking liquid which, in the case of boiling,
fl
ushes out vi-
tamins and nutrients. In addition, the inherent
fl
avour, shape and colour of the food is
preserved. Steaming is particularly suitable for delicate or nutritious foodstuffs such as
tender vegetables, poultry,
fi
sh and mussels.
1. Fill the cooking bowl up to the
MIN
marking with water.
To add
fl
avour to the food, stock or a water/wine mixture for example may also be
used instead of water.
