Contents
4
Energy saving tips ............................................................................................. 61
Operation............................................................................................................ 63
Changing values and settings for a cooking programme.................................... 64
Changing the temperature and core temperature .......................................... 65
Changing the Moisture................................................................................... 65
Setting cooking durations .............................................................................. 65
Changing the set cooking durations .............................................................. 66
Deleting the set cooking durations................................................................. 66
Cancelling a cooking programme ....................................................................... 67
Interrupting a cooking process............................................................................ 67
Pre-heating the oven compartment .................................................................... 68
Booster........................................................................................................... 68
Pre-heat.......................................................................................................... 69
Crisp function ...................................................................................................... 69
Releasing bursts of steam................................................................................... 70
Changing the function ......................................................................................... 70
General notes..................................................................................................... 71
The advantages of cooking with steam .............................................................. 71
Suitable containers.............................................................................................. 71
Shelf level ............................................................................................................ 72
Frozen food.......................................................................................................... 72
Temperature ........................................................................................................ 72
Cooking duration................................................................................................. 72
Cooking with liquid.............................................................................................. 72
Your own recipes – steam cooking ..................................................................... 72
Universal tray and combi rack............................................................................. 73
Steam cooking................................................................................................... 74
Eco Steam cooking ............................................................................................. 74
Notes on the cooking tables ............................................................................... 74
Vegetables........................................................................................................... 75
Fish...................................................................................................................... 78
Meat .................................................................................................................... 81
Rice ..................................................................................................................... 83
Grain.................................................................................................................... 84
Pasta ................................................................................................................... 85
Dumplings ........................................................................................................... 86
Dried pulses ........................................................................................................ 87
Hen's eggs ......................................................................................................... 89
Fruit ..................................................................................................................... 90
Sausages............................................................................................................. 90
Shellfish ............................................................................................................... 91