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After making the yoghurt, leave it to cool in the refri-
8.
gerator for at least 12 hours.
Recommended settings for desserts and compote
Food
Crème brûlée
Crème caramel
Yoghurt
Cooking whole menus with steam
Recommended settings and further information for
cooking a whole menu at once.
Tips for cooking whole menus
¡ Use suitable accessories and ensure that you place
them into the oven the right way round. → Page 10
Recommended settings for cooking whole menus
Food
Peeled boiled potatoes,
quartered
Frozen salmon fillets
Broccoli
29.7 Special cooking methods and other
applications
Information and recommended settings for special
cooking methods and other applications, e.g. slow
cooking.
Slow cooking
Cook prime cuts of meat slowly at a low temperature,
e.g. tender cuts of beef, veal, lamb or poultry.
Accessory/cook-
Height
ware
Individual moulds
1
Individual moulds
1
Individual moulds
Cooking
compart-
ment floor
Accessory/cook-
Height
ware
Perforated steam-
3+3+2
ing tray, size M
+
Unperforated
steaming tray, size
M
+
Steam containers,
XL size
Type of
Temperature in
heating
°C
→ Page 8
85
85
35-40
¡ Shelf positions:
– Steaming tray, size M: Shelf position 3
– Steaming tray, size XL: Shelf position 2
– Universal pan: Shelf position 1
¡ Place the food with the longest cooking time into
the cooking compartment first. Add the rest of the
food at the appropriate time. This means that all the
food will be ready at the same time.
¡ Follow the cooking instructions for each of the differ-
ent foods.
– The heat-up time varies depending on the size
and weight of the food.
– The cooking time is unaffected by the quantity of
food.
– Use cookware that is steam-resistant.
– Cover the soufflé with film, e.g. cling film.
– Always insert the universal pan at level 1.
¡ The overall cooking time is extended when cooking
whole meals with steam, as a little steam escapes
each time the appliance door is opened and the
cooking compartment has to be reheated.
¡ Wipe the cooking compartment and dry the con-
densate drip tray after using it to cook the meal.
Type of
Temperature in
heating
°C
→ Page 8
100
Slow cooking poultry or meat
Note: When using the slow cooking type of heating,
you cannot delay the start of the programme by setting
an end time.
Requirement: The cooking compartment is cold.
Use fresh, clean, hygienic meat without bones.
1.
Place the cookware onto the wire rack at level 1 in
2.
the cooking compartment.
Preheat the cooking compartment and cookware for
3.
approx. 15 minutes.
How it works en
Steam in-
Cooking time
tensity
in mins
-
20-30
-
25-35
-
300-360
Steam in-
Cooking time
tensity
in mins
-
1. 30
2. 20
3. 10
45
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