How it works
en
43
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Glass cookware is best.
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Follow the manufacturer's instructions for your roast-
ing dishes.
Roasting in uncovered cookware
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Use a deep roasting dish.
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If you do not have any suitable cookware, you can
use the universal pan.
Roasting in covered cookware
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Use a suitable lid that seals well.
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When roasting meat, there should be at least 3 cm
between the food and the lid. The meat may ex-
pand.
WARNING ‒ Risk of scalding!
Very hot steam may escape when the lid is opened
after cooking. Steam may not be visible, depending on
the temperature.
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Lift the lid in such a way that the hot steam can es-
cape away from you.
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Keep children away from the appliance.
Grilling
Grill food if you want it to be crispy.
The "Grill" type of heating is good for cooking thinner
pieces of poultry, meat and fish such as steaks, drum-
sticks and burgers. It is also excellent for toasting
bread.
Circulated air grilling is very well suited to cooking
whole poultry and fish, as well as meat, e.g. roast pork
with crackling.
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When grilling several food items, choose pieces that
are of a similar weight and thickness. The grilled
food will brown evenly and will remain succulent
and juicy.
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Place the food to be grilled directly onto the wire
rack.
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To catch any liquids that drip down, place the uni-
versal pan into the cooking compartment at least
one level below the wire rack.
Notes
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The grill element switches on and off continuously.
This is normal. The grill setting that you use determ-
ines how frequently this occurs.
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Smoke may be produced when grilling.
30.4 Cooking tips for steaming
Cook your food gently. The food remains particularly
succulent.
In contrast to cooking with added steam, the meat
does not become crispy on the outside.
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Use uncovered, heat-resistant cookware that is suit-
able for cooking with steam.
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The perforated steaming tray, size XL, is the best
option here. To catch any liquid that drips down,
slide the universal pan into the cooking compart-
ment one level below.
Alternatively, you can place a glass dish onto the
wire rack.
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Cover food that you would normally cook in a bain
marie with film, e.g. cling film.
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You do not need to turn the food.
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To obtain a slightly different flavour, you can sear
the meat, poultry or fish before steaming. Reduce
the cooking time.
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Larger food items require a longer heat-up time and
a longer cooking time.
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If you are using several pieces which are the same
weight, the appliance's heat-up time is increased.
The cooking time remains the same.
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Open the door as infrequently as possible during
steaming. Wipe the condensate drip tray after pre-
paration. If the condensate drip tray overflows, this
may cause damage to kitchen units.
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The main part of the user manual contains informa-
tion on how to configure the steam settings.
Vegetables on several levels
You can easily cook more than one type of food or
even whole menus, e.g. broccoli and potatoes, on 2
Rice or cereal products
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Add water or liquid in the specified ratio.
For example, 1:1.5 means add 150 ml liquid for
every 100 g rice.
30.5 Cooking instructions for ready meals
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The cooking result greatly depends on the quality of
the food. Pre-browning and irregularities may
already be present in the food before cooking.
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Do not use frozen products that are covered with a
thick layer of ice. Remove any ice on the food.
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Take ready meals out of the packaging.
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If you are warming or cooking the ready meal in
cookware, make sure that the cookware is heat-res-
istant.
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Distribute foods that are in the form of separate
pieces, such as bread rolls and potato products, so
that they are spread out flat and evenly on the ac-
cessory. Leave a little space between the individual
pieces.
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Follow the manufacturer's instructions on the pack-
aging.
