User Manual

English
15
MULTICOOK
Cooking meals
without the use of
pressure with the
possibility of setting
the time, temperature
and delayed
start.
20 1 min - 8 hrs 140 40 - 180 °C Not
possible
1-59 min,
1 -24 hrs
JAM
Cooking jams,
ketchup or chutney
45 1 min -12 hrs 98 40 - 160 °C Low Not
possible
PORRIDGE
Cooking oatmeal, rice
paste, etc.
8 1 min - 2 hrs 90 90 - 140 °C Low 1-59 min,
1 -24 hrs
CAKE
Baking sponge cakes.
40 1 min - 2 hrs 140 40 - 180 °C Not
possible
1-59 min,
1 -24 hrs
CRISPING
For cooking of baked
dishes such as baked
pasta, potatoes with
meat,
Vegetables with
cheese, moussaka,
etc.
45 1 min - 2 hrs 140 40 - 180 °C Not
possible
1-59 min,
1 -24 hrs
FRY
For the cooking
of fried cheeses,
schnitzels,
mushrooms,
hamburgers,
cauliower and other
foods or frying
french fries, croquets
or American fries.
30 1 min - 2 hrs 160 40 - 160 °C Not
possible
Not
possible
STEAM
Suitable for cooking
vegetable dishes or
cooking dumplings.
When using this
cooking method a
substantial amount
of avor components
and water soluble
vitamins and trace
elements remain
In the cooked food
5 1 min - 2 hrs 140 Not possible High 1-59 min,
1 -24 hrs
LEGUMES
Suitable for cooking
legumes
25 1 min - 2 hrs 145 Not possible High /
medium /
low
1-59 min,
1 -24 hrs