Operating instructions/Installation instructions

Contents
4
Operation............................................................................................................ 63
Changing values and settings for a cooking programme.................................... 64
Changing the temperature and core temperature .......................................... 65
Changing the Moisture................................................................................... 65
Setting cooking durations .............................................................................. 65
Changing the set cooking durations .............................................................. 66
Deleting the set cooking durations................................................................. 66
Cancelling a cooking programme ....................................................................... 67
Interrupting a cooking process............................................................................ 67
Pre-heating the oven compartment .................................................................... 68
Booster........................................................................................................... 68
Pre-heat.......................................................................................................... 69
Crisp function ...................................................................................................... 69
Releasing bursts of steam................................................................................... 70
Changing the function ......................................................................................... 71
General notes..................................................................................................... 72
The advantages of cooking with steam .............................................................. 72
Suitable containers.............................................................................................. 72
Shelf level ............................................................................................................ 73
Frozen food.......................................................................................................... 73
Temperature ........................................................................................................ 73
Cooking duration................................................................................................. 73
Cooking with liquid.............................................................................................. 73
Your own recipes – steam cooking ..................................................................... 73
Universal tray and combi rack............................................................................. 74
Steam cooking................................................................................................... 75
Eco Steam cooking ............................................................................................. 75
Notes on the cooking tables ............................................................................... 75
Vegetables........................................................................................................... 76
Fish...................................................................................................................... 79
Meat .................................................................................................................... 82
Rice ..................................................................................................................... 84
Grain.................................................................................................................... 85
Pasta ................................................................................................................... 86
Dumplings ........................................................................................................... 87
Dried pulses ........................................................................................................ 88
Hen's eggs ......................................................................................................... 90
Fruit ..................................................................................................................... 91
Sausages............................................................................................................. 91
Shellfish ............................................................................................................... 92
Mussels ............................................................................................................... 93