en
Steam
18
ATTENTION!
A lot of steam is produced during operation with the
types of steam heating. Condensate that collects in the
drip trough underneath the cooking compartment may
overflow and damage adjacent units.
▶
Do not open the appliance door, or open it as infre-
quently as possible, while the appliance is in opera-
tion.
Steaming
During steaming , the food is enveloped by hot
steam, which helps to retain the nutrients. This cooking
method also helps to retain the shape, colour and typ-
ical flavour of the food.
When temperatures between 105 °C and 120 °C are
set, the cooking time is reduced. This means that even
more nutrients and vitamins are retained when steam-
ing.
Reheating
The reheating function can be used to warm up food
that has already been cooked, or bread and pastries
from the day before, without affecting their quality.
Proving dough
Dough proves considerably more quickly using the
dough proving steam heating type than at room tem-
perature and does not dry out.
Defrost
Use the defrost function to defrost deep-frozen and
frozen products gently without affecting the quality.
Sous-vide
Sous-vide is a type of low-temperature cooking dur-
ing which vacuum-sealed food is cooked at low tem-
peratures between 50 and 95 °C with 100% steam.
Sous-vide is suitable for meat, fish, vegetables and
desserts.
A chamber vacuum-packing machine is used to heat-
seal the food in special heat-resistant cooking bags.
The protective cooking bag helps retain flavour and nu-
trients.
WARNING ‒ Risk of scalding!
Hot water collects on the vacuum-sealing bag during
cooking.
▶
Use an oven cloth to carefully lift the vacuum-seal-
ing bag so that the hot water runs off into the univer-
sal pan or the cooking container.
▶
Use the oven cloth to carefully remove the vacuum-
sealing bag.
Note:
During sous-vide cooking, more condensate
forms on the cooking compartment floor than with
other types of heating.
ATTENTION!
Risk of damage to kitchen units Too much water has
collected on the cooking compartment floor. The water
may leak out of the appliance.
▶
Do not fill the water tank a second time for the sous-
vide cooking.
Added steam
When you cook with added steam, the appliance intro-
duces steam into the cooking compartment at various
intervals. This gives your food a crispy crust and a
shiny surface. Meat stays juicy and tender, and only un-
dergoes a minimum reduction in volume.
You can combine added steam with the following
functions:
¡
– 4D hot air
– Top/bottom heating
– Circulated air grilling
– Keeping warm
¡
Steam jet
You can use the steam jet function to specifically add
intensive steam at various intervals. This makes bread
and bread rolls in particular wonderfully crispy and
gives them a golden colour.
The appliance adds clouds of steam to the cooking
compartment for approx. 3 to 5 minutes. Depending on
the operation, you can activate the steam jet several
times.
You can add the steam jet for the following functions:
¡
– 4D hot air
– Top/bottom heating
– Circulated air grilling
Note:
Only use the steam jet when cooking compart-
ment temperatures are above 120 °C.
11.3 Setting the type of steam heating
Note:
Observe the instructions for the types of steam heating:
¡
"Types of steam heating", Page 17
Requirement:
The water tank has been filled. If the wa-
ter tank runs dry during operation, a message appears
on the display. Operation is stopped.
→
"Filling the water tank", Page 17
1.
Press "Steam" in the menu.
2.
Press the required type of steam heating.
3.
Press the temperature in °C.
4.
Use the setting ring to set the temperature.
5.
Press on the display to confirm the set temperat-
ure.
6.
Press "Cooking time".
A cooking time must always be set for types of
steam heating.
7.
To change the preset cooking time, press the relev-
ant time value, e.g. hour display "h" or minute dis-
play "m".
a
The selected value is marked in blue.
8.
Use the setting ring to set the cooking time.
If required, use to reset the setting value.
9.
To confirm the set cooking time, press on the dis-
play.
10.
Press to start the operation.
a
The appliance starts to heat and the time counts
down.
a
When the time has elapsed, a signal sounds. A
message appears on the display confirming that the
operation has finished.
11.
Once the cooking time has elapsed:
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