Operating instructions/Installation instructions
Table Of Contents
- Contents
- Warning and Safety instructions
- Caring for the environment
- Guide to the appliance
- Controls
- Using the appliance
- Description of functions
- Before using for the first time
- Settings
- Minute minder
- Main and sub-menus
- Operation
- Quick MW and Popcorn
- General notes on steam cooking
- Steam cooking
- Sous-vide (vacuum) cooking
- Further applications
- Rapid steam cooking
- Microwave defrosting and reheating
- Automatic programmes
- User programmes
- Note for test institutes
- Cleaning and care
- Problem solving guide
- Optional accessories
- Service
- Installation
- Conformity declaration
- Copyrights and licences for the communication module
Steam cooking
77
Meat [min]
Leg steak, covered with water 110–120
Pork knuckle 135–140
Chicken breast 8–10
Hock 105–115
Top rib, covered with water 110–120
Veal strips 3–4
Gammon slices 6–8
Lamb stew 12–16
Poularde 60–70
Turkey roulades 12–15
Turkey escalopes 4–6
Short rib, covered with water 130–140
Beef goulash 105–115
Whole chicken, covered with water 80–90
Topside 110–120
Cooking duration