Operating instructions/Installation instructions

Contents
4
Operation............................................................................................................ 65
Changing values and settings for a cooking programme.................................... 66
Changing the temperature and core temperature .......................................... 66
Changing the Moisture................................................................................... 67
Setting cooking durations .............................................................................. 67
Changing the set cooking durations .............................................................. 68
Deleting the set cooking durations................................................................. 68
Cancelling a cooking programme ....................................................................... 69
Interrupting a cooking programme...................................................................... 69
Pre-heating the oven compartment .................................................................... 70
Booster........................................................................................................... 70
Pre-heat.......................................................................................................... 71
Crisp function ...................................................................................................... 72
Releasing bursts of steam................................................................................... 73
Changing the function ......................................................................................... 73
General notes..................................................................................................... 74
The advantages of cooking with steam .............................................................. 74
Suitable containers.............................................................................................. 74
Shelf level ............................................................................................................ 75
Frozen food.......................................................................................................... 75
Temperature ........................................................................................................ 75
Cooking duration................................................................................................. 75
Cooking with liquid.............................................................................................. 75
Your own recipes - steam cooking...................................................................... 75
Universal tray and combi rack............................................................................. 76
Steam cooking................................................................................................... 77
Eco Steam cooking ............................................................................................. 77
Notes on the cooking tables ............................................................................... 77
Vegetables........................................................................................................... 78
Fish...................................................................................................................... 81
Meat .................................................................................................................... 84
Rice ..................................................................................................................... 86
Grain.................................................................................................................... 87
Pasta ................................................................................................................... 88
Dumplings ........................................................................................................... 89
Dried pulses ........................................................................................................ 90
Hen's eggs ......................................................................................................... 92
Fruit ..................................................................................................................... 93
Sausages............................................................................................................. 93
Shellfish ............................................................................................................... 94
Mussels ............................................................................................................... 95
Menu cooking (cooking whole meals) - manually ............................................... 96