Operating instructions/Installation instructions

Contents
4
Operation............................................................................................................ 65
Changing values and settings for a cooking programme.................................... 66
Changing the temperature.............................................................................. 66
Changing the microwave power level ............................................................ 67
Setting cooking durations .............................................................................. 67
Changing the set cooking durations .............................................................. 68
Deleting the set cooking durations................................................................. 68
Interrupting the cooking process for functions which use microwave power..... 68
Interrupting the cooking process for functions involving steam ......................... 69
Cancelling a cooking programme ....................................................................... 70
Changing the function ......................................................................................... 70
Quick MW and Popcorn .................................................................................... 71
General notes on steam cooking..................................................................... 73
The advantages of cooking with steam .............................................................. 73
Suitable containers.............................................................................................. 73
Glass tray ............................................................................................................ 73
Shelf level ............................................................................................................ 74
Frozen food.......................................................................................................... 74
Temperature ........................................................................................................ 74
Cooking duration................................................................................................. 74
Cooking with liquid.............................................................................................. 74
Your own recipes................................................................................................. 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
Menu cooking (cooking whole meals) - manually ............................................... 94
Sous-vide (vacuum) cooking ............................................................................ 96