Steam cooking
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Menu cooking (cooking whole
meals)
Before cooking meals with the
manual menu cooking function,
switch off steam reduction (see “Set-
tings – Steam reduction”).
When cooking a menu, you can com-
bine different foods with different cook-
ing durations, e.g. fish fillet with rice
and broccoli.
The food is placed in the steam oven
compartment at different times so that
each item is ready at the same time.
Shelf level
Place foods that produce a lot of liquids
(e.g. fish) or have a distinctive colour
(e.g. beetroot) directly above the glass
tray or condensate tray (depending on
the model). This avoids any transfer of
flavour or colour to other food and pre-
vents liquid dripping onto food below it.
Temperature
Whole meals should be cooked at a
temperature of 100 °C as this is the
temperature required to cook the major-
ity of foods.
Do not cook a whole meal at the lowest
temperature when different temperat-
ures are required for different types of
food, e.g. 85 °C for seabream and
100 °C for potatoes.
If the recommended cooking temperat-
ure for the food is 85 °C for example, try
cooking it at 100 °C and testing the res-
ult. Some delicate types of fish with a
soft structure, e.g. sole and plaice will
become very firm when cooked at
100 °C.
Duration
If you are increasing the recommended
temperature, shorten the cooking dura-
tion by approx. ¹/₃.
Example
Food cooking durations
(see cooking tables in “Steam cooking”)
Parboiled rice
24 minutes
Rosefish fillet
6 minutes
Broccoli
4 minutes
Calculation of set cooking durations:
24 minutes minus
6 minutes = 18 minutes (1st cooking
duration: rice)
6 minutes minus 4 minutes = 2 minutes
(2nd cooking duration: rosefish fillet)
Remaining time = 4 minutes (3rd cook-
ing duration: broccoli)
Cook-
ing dur-
ation
24 min. – rice
6 min. – fish fillet
4 min. –
broccoli
Settings
18 min.
2 min.
4 min.
