How it works
en
37
Food
Accessories/cook-
ware
Shelf pos-
ition
Temperature in
°C
Steam in-
tensity
Cooking time
in mins
Goose, unstuffed, 3 kg
Wire rack
2
160 - 180
-
120 - 150
Goose, unstuffed, 3 kg
Wire rack
2
1.
2.
3.
1.
130 - 140
2.
150 - 160
3.
170 - 180
Added
steam,
medium
Added
steam,
medium
-
1.
110 - 120
2.
20 - 30
3.
30 - 40
Joint of pork without rind,
e.g. neck, 1.5 kg
Uncovered cook-
ware
2
180 - 190
-
110 - 130
Joint of pork without rind,
e.g. neck, 1.5 kg
Uncovered cook-
ware
2
190–200
-
120–140
Joint of pork with rind,
e.g. shoulder, 2 kg
Uncovered cook-
ware
2
1.
2.
3.
1.
100
2.
170 - 180
3.
200 - 210
-
Added
steam,
low
-
1.
25 - 30
2.
60 - 75
3.
20 - 25
Fillet of beef, medium,
1 kg
Wire rack
2
210 - 220
-
40 - 50
Fillet of beef, medium,
1 kg
Uncovered cook-
ware
2
190 - 200
Added
steam,
low
50 - 60
Pot-roasted beef, 1.5 kg
Covered cookware
2
200 - 220
-
130 - 160
Pot-roasted beef, 1.5 kg
2
Uncovered cook-
ware
2
1.
2.
1.
150
2.
130
Added
steam,
high
Added
steam,
medium
1.
30
2.
120 - 150
Pot-roasted beef, 1.5 kg
Covered cookware
2
200 - 220
-
140 - 160
Sirloin, medium, 1.5 kg
Wire rack
2
220 - 230
-
60 - 70
Sirloin, medium, 1.5 kg
Uncovered cook-
ware
2
190 - 200
Added
steam,
low
65 - 80
Burger, 3-4 cm thick
Wire rack
4
275
-
25 - 30
Leg of lamb, boned, me-
dium, 1.5 kg
Uncovered cook-
ware
2
170 - 190
-
50 - 80
Leg of lamb, boned, me-
dium, 1.5 kg
Uncovered cook-
ware
2
170 - 180
Added
steam,
low
80 - 90
Fish, grilled, whole,
300 g, e.g. trout
Wire rack
2
170 - 190
-
20 - 30
Fish, baked, whole,
300 g, e.g. trout
Universal pan
2
1.
2.
1.
170–180
2.
160–170
Added
steam,
low
-
1.
15–20
2.
5–10
Fish, steamed, whole,
300 g, e.g. trout
Steaming tray
3
80 - 90
-
15 - 25
Fish fillet, plain, steamed
Steaming tray
3
80–100
-
10–16
Cauliflower, whole,
steaming
Steaming tray
3
100
-
25 - 35
Sliced carrots, steaming
Steaming tray
3
100
-
10 - 20
Spinach, steaming
Steaming tray
3
100
-
2 - 3
1
Preheat the appliance.
2
At the start, pour approx. 100 ml of liquid into the cookware. The water tank must be topped up during operation.