AEG BSE892330M User Manual page 14

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WARNING!
Use only cold tap water. Do
not use filtered
(demineralised) or distilled
water. Do not use other
liquids. Do not put
flammable or alcoholic
liquids into the water
drawer.
1. Press the cover of the water drawer
to open it and extract it from the
appliance.
2. Fill the water drawer with cold water
to the maximum level (around 950
ml).The water supply is sufficient for
approximately 50 minutes.Use the
scale on the water drawer
3. Push the water drawer to its initial
position.
If the water drawer is wet
after you fill it with water,
wipe it with a soft cloth
before you insert it in the
appliance.
4. Turn the appliance on.
5. Set a steam heating function and the
temperature.
6. If necessary, set the function
Duration
The first steam shows after
approximately 2 minutes. An acoustic
signal sounds when the appliance is
at approximately the set
temperature.
The signal sounds at the end of the
cooking time.
7. Turn the appliance off.
8. Empty the water drawer after the
steam cooking is completed.
CAUTION!
The appliance is hot.
There is a risk of burns.
Be careful when you
empty the water drawer.
9. After Steam Cooking steam can
condensate on the bottom of the
cavity. Always dry the bottom of the
cavity when the appliance is cool.
or End Time .
Let the appliance dry fully
with the door open. To
speed up the drying you can
close the door and heat up
the appliance with True Fan
Cooking at temperature
150°C for approximately 15
minutes.
When the water drawer is
running out of water, an
acoustic signal sounds and
the water drawer needs to
be refilled to continue the
steam cooking as described
above.
At the end of a steam
cooking cycle, the appliance
cooling fan runs at a higher
speed to evacuate in a
better way the excess of
steam. This is normal.
SousVide Cooking
• With no evaporative losses of flavour
volatile and moisture, food keeps its
full aroma.
• Tender texture of meat and fish.
• Food keeps all minerals and vitamins.
• Less spices are necessary as food
keeps its natural flavour.
• Better workflow as it is not necessary
to prepare and serve food at the
same time and place.
• Low cooking temperature minimizes
the risk of overcooking.
• Portioning of the food makes it easy
to hold.
Preparing the food
1. Clean and cut the ingredients.
2. Season the ingredients.
3. Fill the ingredients in suitable
vacuum bags.
4. Vacuum seal the bag to make sure
that you remove as much air as
possible.
5. Cold storage of the bags is
mandatory in case the cooking
procedure is not done immediately.
6. Continue with the function: SousVide
Cooking following applicable