Installation Instruction

How it works en
31
15.11 Extracting juice
Recommended settings for juicing berries.
Juicing berries
1.
Place the berries in a bowl and sprinkle with sugar.
2.
Leave the mixture to stand for at least 1 hour to
draw out the juice from the berries.
3.
Pour the berries into the perforated steaming tray
and insert at position 2.
4.
Insert the unperforated steaming tray one level be-
low to catch the juice.
5.
Use the recommended settings when configuring
the appliance settings.
6.
Once the cooking time has elapsed, wrap the ber-
ries in a cloth and squeeze out the remaining juice.
7.
Dry the cooking compartment.
Extracting juice
Food Accessories/
cookware
Shelf position Heating function Temperature in
°C
Cooking time in
min
Raspberries Perforated + un-
perforated steam-
ing tray
2+1 100 30‑45
Currants Perforated + un-
perforated steam-
ing tray
2+1 100 40‑50
15.12 Preserving
Preserve fruit and vegetables by heating them and
sealing them in air-tight jars.
¡ Preserve food when it is fresh. When foods are
stored for a relatively long period, their vitamin con-
tent is reduced and they ferment and spoil more
easily.
¡ Only use fruit and vegetables that are in perfect con-
dition.
¡ You cannot preserve the following food in your ap-
pliance: The contents of tin cans, meat, fish or pie
filling.
¡ Check preserving jars, rubber rings, clips and
springs.
Preserving fruit and vegetables
Requirement:Check preserving jars, rubber rings,
clips and springs.
1.
Clean rubber rings and jars thoroughly with hot wa-
ter.
You can use the appliance to sterilise the jars.
→Page15
2.
Slide the perforated steaming tray into the cooking
compartment.
3.
Place the prepared jars into the perforated steaming
tray.
The jars must not be in contact with each other.
4.
After the specified cooking time, open the appliance
door.
5.
Do not remove the preserving jars from the appli-
ance until they have completely cooled down.
Preserving
Recommended settings for preserving with steam.
Food Accessories/
cookware
Shelf position Heating function Temperature in
°C
Cooking time in
min
Vegetables 1-litre preserving
jars
2 100 30‑120
Fruit with stones 1-litre preserving
jars
2 100 25‑30
Fruit with pips 1-litre preserving
jars
2 100 25‑30
15.13 Sous-vide cooking
With sous-vide cooking, food such as meat, fish, veget-
ables and desserts is cooked at low temperatures
between 50 and 95°C and in 100% steam. A chamber
vacuum-sealing machine is used to heat-seal the food
in a special air-tight, heat-resistant vacuum-sealing bag.
The protective envelope of the vacuum-sealing bag re-
tains the nutrients and flavours. The low temperatures
and the direct transfer of heat allow precisely controlled
cooking in order to achieve the desired cooking res-
ults. It is almost impossible to overcook the food.
Servings
Take into consideration the specified quantities and
sizes for the food listed in the table. The appliance can
cook up to 2kg of food at a time; adjust the cooking
time for larger quantities and items.
The quantities given for fish, meat and poultry corres-
pond to one to two servings. The quantities given for
vegetables and desserts correspond to four servings.
Shelf positions
You can cook on up to two shelf positions.