Steam cooking
89
Menu Cooking - Manual
Before cooking meals with the "Menu
Cooking" function, turn off the steam
reduction system (see "Settings").
"Menu Cooking" is intended for cooking
a whole meal containing types of food
which have different cooking durations,
e.g., fish filet with rice and broccoli.
Each dish is placed in the oven at dif-
ferent times so that they are all ready at
the same time.
Shelf level
When cooking fish or food with a dis-
tinctive color (e.g. beetroot) in a perfo-
rated container, place the perforated
container directly above the drip tray /
universal tray (depending on model) to
avoid any transfer of flavor or color to
other food and to prevent liquid drip-
ping onto food below it.
Temperature
Whole meals should be cooked at a
temperature of 212°F / 100°C as this is
the temperature required to cook the
majority of foods.
Do not cook a whole meal at the lowest
temperature when different tempera-
tures are required for different types of
food, e.g. 185°F / 85°C for seabream
and 212°F / 100°C for potatoes.
If the recommended cooking tempera-
ture for the food is 185°F / 85°C, for ex-
ample, try cooking it at 212°F / 100°C
and testing the result. Some delicate
types of fish with a soft structure, e.g.
sole and plaice will become very firm
when cooked at 212°F / 100°C.
Cooking duration
If you are increasing the recommended
temperature, shorten the cooking dura-
tion by approx. ¹/₃.
Example
Rice
20 minutes
Tilapia filet
6 minutes
Broccoli
4 minutes
20 minutes minus 6 minutes = 14 min-
utes (first cooking duration: rice)
6 minutes minus 4 minutes = 2 minutes
(second cooking duration: tilapia filet)
Time left = 4 minutes (third cooking du-
ration: broccoli)
Cook-
ing du-
rations
20 min. - rice
6 min. - tilapia
filet
4 min. -
broccoli
Setting
14 min.
2 min.
4 min.
