33
Settings table and tips
Notes
‒
The cooking time specified are intended as a guide.
The actual cooking time depends on the quality and
temperature of the food before cooking, the weight
and thickness of the food to be cooked.
‒
Always preheat the appliance. This will provide the
best cooking results.
The cooking time specified refer to a pre-heated
appliance. When you did not preheat the device,
extend the cooking time by about 5 minutes.
‒
The values given refer to average quantities for four
people. If you would like to prepare more food, you
should allow for a longer cooking time.
‒
Use the cookware specified. If you use other
cookware, cooking time may be longer or shorter.
‒
Begin with the minimum time specified when you
are unfamiliar with a dish. You may extend the
cooking time if necessary.
‒
Please be sure to only briefly open the door of the
preheated oven and to load the device quickly.
‒
When using only one cooking container, insert it
onto the second level from the bottom.
‒
If you are using the vented cooking rack or grill
without additional cooking containers, always use
the plain cooking plate at the bottom rack to avoid
excessive contamination of the oven chamber
bottom and the ventilation shell.
‒
When steaming, defrosting, stewing and reheating,
you may use up to three rack levels simultaneously
(levels 2, 3 and 4 from the bottom). This will not
cause flavour to transfer. Therefore, fish, vegetables
and dessert may be prepared simultaneously.
However, the cooking time may need to be extended
for large quantities of food.
‒
Bake on one level only, this can be done by using
the second level from the bottom.
‒
The food must not get in contact with the oven
chamber, the grease filter or the back plate.
‒
Close the steam oven door well. Keep the seal
surfaces clean at all times.
‒
Do not allocate the racks and containers too
closely. This is to ensure an optimal steam
circulation.
‒
Make sure to have the grease filters in the device
for each application.
‒
If you wish to prepare dishes with steam and the
machine is over 100°C (e.g. because it has
previously been used to bake something), allow the
unit to cool down before steaming. Otherwise the
food will be dried out by the high temperature.
Vegetables
▯
Vegetables are prepared more gently in steam than
in boiling water. Their taste, color and consistency
are preserved better. Vitamins and ingredients that
are soluble in water are not washed out. As the
steam oven operates without pressure at only
100°C, food is prepared considerably more gently
than in a pressure cooker, for example.
▯
All data refers to 1 kg of cleaned vegetables.
▯
Use the perforated cooking container to steam
vegetables, sliding it into the second level from
below. Insert the unperforated cooking container
under it. This prevents soiling of the oven interior.
You can collect the vegetable juice and use it as the
base for a sauce or a vegetable broth.
▯
Blanch vegetables for up to four minutes in the
preheated appliance. If vegetables or fruits are not
served straight away, place them in ice water to
prevent simmering in the residual heat.
Food
Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Remarks
Artichokes, large
Perforated
100
100
25 - 35
Artichokes, small
Perforated
100
100
15 - 20
Cauliflower, whole
Perforated
100
100
20 - 25
Cauliflower, in florets
Perforated
100
100
15 - 20
Beans, green
Perforated
100
100
25 - 30
Broccoli, in florets
Perforated
100
100
10 - 15
Fennel, in strips
Perforated
100
100
10 - 15
