... Cooking and baking
21
The operating modes and their application
Your appliance offers you the following heating methods for cooking and baking,
described below in more detail.
Steaming
Press the
button once.
The clear text display indicates “Steaming“.
During “Steaming” steam streams from a steam generator into the oven cavity. At
the same time, hot air facillitates the process of heating up in the appliance. The
steam heats up and cooks the food.
Your appliance enables gentle cooking at a precise temperature and requires very
little water.
The operating mode “Steaming” is suitable for cooking all types of vegetables,
while maintaining their colour and flavour. Steaming is gentle on vitamins and
minerals and they are not lost during the “process”. Vegetables should only be
salted and spiced after cooking. On “Steaming” vegetables, the perforated
cooking pan should be used since it enables the food to be evenly subjected to
steam throughout.
Meat and fish can also be poached. It is best to put the meat into a suitable
casserole dish made of glass, porcelain or some similar material. In addition, if
you add a liquid (such as boullion), rice, various grain products (for example
millet, cous-cous, quinoa or similar products) and pulses can be cooked. As with
meat, use a suitable glass or porcelain casserole dish.
Juice can be extracted by means of steam from fruit, berries or vegetables with the
corresponding attachments (page 68).
Delicate desserts (such as caramel pudding) can be cooked at low temperatures
(approx. 90 °C). Simply put the pudding into small bowls and place them in the
perforated cooking pan.
Yogurt, too, can be made very conveniently in a short time. Use a suitable bowl,
or several bowls, and set the temperature at 40 °C .
• Suggested oven temperature: 100 °C
(equivalent to the maximum possible boiling
temperature)
• Application range: 30 to 100 °C
