Operation .......................................................27
During use .......................................................27
Interrupting operation ............................................27
Altering settings ................................................27
Save your programme ...........................................28
Insufficient water................................................28
User programmes .................................................29
Additional functions ..............................................31
Start time / Finish ..................................................31
Minute minder ....................................................32
System lock ......................................................33
Sensor lock ......................................................34
General notes ....................................................35
The advantages of cooking with steam .................................35
Suitable containers ................................................35
Cooking containers..............................................35
Your own containers .............................................35
Condensate tray ..................................................36
Shelf level........................................................36
Frozen food ......................................................36
Temperature .....................................................37
Duration .........................................................37
Cooking with liquid ................................................37
Your own recipes ..................................................37
Steam cooking ...................................................38
Vegetables.......................................................38
Meat ............................................................42
Sausages ........................................................44
Fish ............................................................45
Shellfish .........................................................48
Mussels .........................................................49
Rice ............................................................50
Pasta ...........................................................51
Dumplings .......................................................52
Contents
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