Contents
4
Operation
.............................................................................................................. 62
Changing values and settings for a cooking programme...................................... 63
Changing the temperature and core temperature ............................................ 64
Changing the Moisture ..................................................................................... 64
Setting cooking durations ................................................................................ 64
Changing the set cooking durations ................................................................ 65
Deleting the set cooking durations................................................................... 65
Cancelling a cooking programme ......................................................................... 66
Interrupting a cooking programme........................................................................ 66
Pre-heating the oven compartment ...................................................................... 67
Booster ............................................................................................................. 67
Pre-heat............................................................................................................ 68
Crisp function ........................................................................................................ 69
Releasing bursts of steam..................................................................................... 70
Changing the function ........................................................................................... 70
General notes
....................................................................................................... 71
The advantages of cooking with steam ................................................................ 71
Suitable containers................................................................................................ 71
Shelf level .............................................................................................................. 72
Frozen food............................................................................................................ 72
Temperature .......................................................................................................... 72
Cooking duration ................................................................................................... 72
Cooking with liquid................................................................................................ 72
Your own recipes - steam cooking........................................................................ 72
Universal tray and combi rack............................................................................... 73
Steam cooking
..................................................................................................... 74
Eco Steam cooking ............................................................................................... 74
Notes on the cooking tables ................................................................................. 74
Vegetables............................................................................................................. 75
Fish........................................................................................................................ 78
Meat ...................................................................................................................... 81
Rice ....................................................................................................................... 83
Grain ...................................................................................................................... 84
Pasta ..................................................................................................................... 85
Dumplings ............................................................................................................. 86
Dried pulses .......................................................................................................... 87
Hen's eggs ........................................................................................................... 89
Fruit ....................................................................................................................... 90
Sausages............................................................................................................... 90
Shellfish ................................................................................................................. 91
Mussels ................................................................................................................. 92
Menu cooking (cooking whole meals) - manually ................................................. 93
