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Steam cooking
Menu cooking (cooking whole
meals)
Before cooking meals with the Menu
cooking function switch off the steam
reduction system (see "Settings -
Steam reduction").
You can use the steam oven to cook a
whole meal containing types of food
which have different cooking durations,
e.g. fish fillet with rice and broccoli.
Each dish is placed in the oven at dif-
ferent times so that they are all ready at
the same time.
Shelf level
When cooking fish or food with a dis-
tinctive colour (e.g. beetroot) in a per-
forated container, place the perforated
container directly above the condensate
tray / universal tray (depending on
model) to avoid any transfer of flavour
or colour to other food and to prevent li-
quid dripping onto food below it.
Temperature
Whole meals should be cooked at a
temperature of 100 °C as this is the
temperature required to cook the major-
ity of foods.
Do not cook a whole meal at the lowest
temperature when different temperat-
ures are required for different types of
food, e.g. 85 °C for seabream and
100 °C for potatoes.
If the recommended cooking temperat-
ure for the food is 85 °C for example, try
cooking it at 100 °C and testing the res-
ult. Some delicate types of fish with a
soft structure, e.g. sole and plaice will
become very firm when cooked at
100 °C.
80
Duration
If you are increasing the recommended
temperature, shorten the cooking dura-
tion by approx. ¹/₃.
Example
Rice
Rose fish fillet
Broccoli
20 minutes minus 6 minutes =
14 minutes (1st duration: rice)
6 minutes minus 4 minutes = 2 minutes
(2nd duration: rose fish fillet)
Remaining time = 4 minutes (3rd dura-
tion: broccoli)
Durations
Setting
14 min
.
20 minutes
6 minutes
4 minutes
20 min. - rice
6 min. - fish fillet
4 min. -
broccoli
2 min.
4 min.
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