en
How it works
40
Food
Accessory/cook-
ware
Height
Temperature in
°C/grill setting
Steam in-
tensity
Cooking time
in mins
Burger, 3–4 cm thick
Wire rack
4
3
-
25-30
2
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
1
80-90
Fish, baked, whole,
300 g, e.g. trout
Universal pan
2
1.
170-180
2.
160-170
1
Off
1.
15-20
2.
5-10
Fish, steamed, whole,
300 g, e.g. trout
Perforated steam-
ing tray
3
80-90
-
15-25
Fish fillet, plain, steamed Perforated steam-
ing tray
3
80-100
-
10-16
Cauliflower, whole,
steaming
Perforated steam-
ing tray
3
120
-
20-30
Sliced carrots, steaming
Perforated steam-
ing tray
3
120
-
5-7
Spinach, steaming
Perforated steam-
ing tray
3
100
-
2-3
Unpeeled boiled pota-
toes, whole
Perforated steam-
ing tray
3
120
-
30-35
Long-grain rice, 1:1.5
Shallow cookware
3
110
-
12-17
Eggs, hard-boiled
Perforated steam-
ing tray
3
100
-
9-12
1
Preheat the appliance.
2
Turn the dish 2/3 of the way through the cooking time.
Desserts
Making crème caramel or crème brûlée
1.
Use your preferred recipe to make the mixture for
the crème.
2.
Pour the mixture into moulds until the mixture is
2-3 cm deep.
3.
Place the moulds into the perforated steaming tray
(size XL).
4.
Cover food that you would normally cook in a bain
marie with film, e.g. cling film.
5.
Use the recommended settings when configuring
the appliance settings.
6.
If the moulds are made from very thick material, ex-
tend the cooking time.
Making yoghurt
1.
Remove the accessories and shelves from the
cooking compartment.
2.
Heat 1 litre of whole milk (3.5% fat) to 90 °C on the
hob and then leave it to cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
3.
Mix 150 g of chilled yoghurt into the milk.
4.
Pour the mixture into small containers, e.g. cups or
small jars.
5.
Cover the containers with film, e.g. cling film.
6.
Place the containers on the cooking compartment
floor.
7.
Use the recommended settings when configuring
the appliance settings.
8.
After making the yoghurt, leave it to cool in the refri-
gerator for at least 12 hours.
Recommended settings for desserts and compote
Food
Accessory/cook-
ware
Height
Temperature in
°C
Steam in-
tensity
Cooking time
in mins
Crème brûlée
Individual moulds
3
85
-
20-30
Crème caramel
Individual moulds
3
85
-
30-40
Yoghurt
Individual moulds
Cooking
compart-
ment floor
35-40
-
300-360
Cooking whole menus with steam
Recommended settings and further information for
cooking a whole menu at once.
Tips for cooking whole menus
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Use suitable accessories and ensure that you place
