54
en
Tables and tips
Defrosting
▯
In the combi-steam oven, you defrost frozen food
gently and faster than in the refrigerator and more
evenly than in the microwave.
▯
To do this, use the
W
"Defrost" operating mode.
▯
With this operating mode, no preheating is
necessary.
▯
The defrosting times specified are intended as a
guide only. The defrosting time depends on the
size, weight and shape of the frozen food: Freeze
your food flat and in individual pieces. This will
reduce the defrosting time.
▯
Remove the food from the packaging before
defrosting.
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Only defrost the quantity that you need right away.
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Remember: Food that has been defrosted may not
keep for as long as fresh food and it will spoil more
quickly. Prepare defrosted food immediately and
cook it thoroughly.
▯
After half of the defrosting time, turn fish or meat or
separate pieces of frozen food, such as berries or
pieces of meat. Fish does not need to be fully
defrosted; it is sufficient to defrost it until the
surface is soft enough for seasoning/spices to
stick.
m
Warning – Health risk!
When defrosting food from animal sources, you must
remove the liquid that escapes during defrosting. It
must never come into contact with other food. Bacteria
could be transferred.
Slide the unperforated cooking insert under the food.
Pour away the liquid that collects in the dish or tray as
the meat and poultry defrosts. Then clean the sink and
rinse it with plenty of water. Clean the cooking insert in
hot soapy water or in the dishwasher.
After defrosting, operate the combi-steam oven for
15
minutes using hot air at 180
°C.
Preserving
▯
It is easy to preserve fruit and vegetables in the
combi-steam oven.
▯
Cook food as soon as possible after purchase or
after it has been harvested. Prolonged storage
reduces the vitamin content and can cause
spoilage.
▯
Only use fruit and vegetables that are in good
condition.
▯
The combi-steam oven is not suitable for preserving
meat.
▯
Carefully check and clean the preserving jars,
rubber sealing rings, clips and springs.
▯
Sterilise the washed jars in your combi-steam oven
for 20–25
minutes at 100 °C and 100% humidity
before preserving.
▯
Place the preserving jars in the perforated cooking
container. They must not be in contact with each
other.
▯
Once the cooking time has elapsed, open the
cooking compartment door. Do not remove the
preserving jars from the cooking compartment until
they have completely cooled down.
Food
Cooking
container
Temperature
in °C
Type of
heating
Cooking time
in mins
Comments
Berries (300 g)
Perforated
45–50
W
6–8
Roasts (1–1.5 kg)
Perforated
45–50
W
90–120
Fish fillet (150
g/piece)
Perforated
45–50
W
15–20
Vegetables (400
g)
Perforated
45–50
W
10–12
Goulash (600
g)
Perforated
45–50
W
40–55
Chicken (1
kg)
Perforated
45–50
W
60–70
Chicken thighs (400
g each)
Perforated
45–50
W
40–50
Food
Cooking container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in mins
Comments
Fruit, vegetables (in sealed
0.75 l preserving jars)
Perforated
100
100
35–40
Beans, peas (in sealed
0.75 l preserving jars)
Perforated
100
100
120
55
Tables and tips
en
Extracting juice (soft fruit)
▯
The combi-steam oven lets you extract juice from
berries effortlessly and cleanly.
▯
Place the berries into the perforated cooking insert
and slide it into the 2nd level from the bottom. Slide
the unperforated cooking insert one level
underneath to catch any liquid that drips down.
▯
Leave the berries in the appliance until all the juice
has been extracted.
▯
You can then place the berries in a tea towel and
squeeze to extract the remaining juice.
Preparing yoghourt
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You can even prepare your own yogurt in the combi-
steam oven.
▯
Heat pasteurised milk to 90 °C on the hob to
prevent the yoghurt cultures from being overcome
by any unwanted microbes. Ultra-heat treated milk
(UHT milk) does not need to be heated. (Please
note: If you use cold milk to make yoghurt, the
incubation time will be longer).
▯
Important! Allow the milk to cool to 40 °C in a water
bath so that the yoghurt cultures are not destroyed.
▯
Stir some natural yoghurt with identified yoghurt
cultures into the milk (1–2
teaspoons of yoghurt per
100 ml).
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When using yoghurt ferment, follow the instructions
on the packet.
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Pour the yoghurt into clean jars.
▯
You can sterilise the washed jars in your combi-
steam oven at 100 °C and 100% humidity for 20–
25 minutes before pouring in the yoghurt. Make
sure that you allow the jars and the cooking
compartment to cool down before you pour in the
yoghurt and place the jars in the appliance.
▯
Once you have finished making the yoghurt, place it
in the refrigerator.
▯
To make thick yoghurt, add skimmed milk powder to
the milk before heating it (1–2
tablespoons per
litre).
Preparing bulky food
▯
To prepare bulky food items, you can remove the
side slide-in racks.
▯
To do this, undo the knurled nuts at the front of the
slide-in racks, and pull the slide-in racks out
towards you.
▯
Place the wire rack directly onto the bottom of the
cooking compartment and place the food or
roasting dish onto the rack. Do not place the food
or roasting dish directly onto the bottom of the
cooking compartment.
Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato
products that are heated to high temperatures, such as
crisps, chips, toast, bread rolls, bread, fine baked goods
(biscuits, gingerbread, cookies).
Food
Cooking container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in mins
Comments
Berries
Perf unperforated
100
100
60–120
Food
Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in mins
Comments
Yoghurt starter
(in sealed jars)
Perforated
45
100
300
Recipe tip: Flavour the yoghurt starter with fruit
purée, jam, honey, vanilla or chocolate, and then
increase the preparation time if necessary.
Tips for keeping acrylamide to a minimum when preparing
food
General
Keep cooking times as short as possible.
Cook food until it is golden brown, but not
too dark. Large, thick pieces of food con-
tain less acrylamide.
Baking
With hot air at max. 180
°C.
Biscuits
Egg or egg yolk reduces the production of
acrylamide. Spread out a single layer
evenly on the baking tray.
Oven
Chips
Cook at least 400 g at once on a baking
tray so that the chips do not dry out.
