Operating instructions/Installation instructions

Contents
4
Operation............................................................................................................ 64
Changing values and settings for a cooking programme.................................... 65
Changing the temperature.............................................................................. 65
Changing the microwave power level ............................................................ 66
Setting cooking durations .............................................................................. 66
Changing the set cooking durations .............................................................. 67
Deleting the set cooking durations................................................................. 67
Interrupting the cooking process for functions which use microwave power..... 67
Interrupting the cooking process for functions involving steam ......................... 68
Cancelling a cooking programme ....................................................................... 69
Changing the function ......................................................................................... 69
Quick MW and Popcorn .................................................................................... 70
General notes on steam cooking..................................................................... 72
The advantages of cooking with steam .............................................................. 72
Suitable containers.............................................................................................. 72
Glass tray ............................................................................................................ 72
Shelf level ............................................................................................................ 73
Frozen food.......................................................................................................... 73
Temperature ........................................................................................................ 73
Cooking duration................................................................................................. 73
Cooking with liquid.............................................................................................. 73
Your own recipes................................................................................................. 73
Steam cooking................................................................................................... 74
Eco Steam cooking ............................................................................................. 74
Notes on the cooking tables ............................................................................... 74
Vegetables........................................................................................................... 75
Fish...................................................................................................................... 78
Meat .................................................................................................................... 81
Rice ..................................................................................................................... 83
Grain.................................................................................................................... 84
Pasta ................................................................................................................... 85
Dumplings ........................................................................................................... 86
Dried pulses ........................................................................................................ 87
Hen's eggs ......................................................................................................... 89
Fruit ..................................................................................................................... 90
Sausages............................................................................................................. 90
Shellfish ............................................................................................................... 91
Mussels ............................................................................................................... 92
Menu cooking (cooking whole meals) - manually ............................................... 93
Sous-vide (vacuum) cooking ............................................................................ 95