Installation Instruction
Table Of Contents
- Steamer
- en
- Table of contents
- 1 Safety
- 2 Avoiding material damage
- 3 Environmental protection and saving energy
- 4 Familiarising yourself with your appliance
- 5 Accessories
- 6 Before using for the first time
- 7 Basic operation
- 7.1 Switching on the appliance
- 7.2 Switching off the appliance
- 7.3 Residual heat indicator
- 7.4 Filling the water tank
- 7.5 Refilling the water tank
- 7.6 Setting the heating function and temperature
- 7.7 “Fill water tank” message
- 7.8 Heat-up indicator
- 7.9 Displaying the current temperature
- 7.10 Pausing operation
- 7.11 Changing settings during operation
- 7.12 Cancelling operation
- 7.13 After using the Steam function
- 8 Time-setting options
- 9 Steam programs
- 10 Childproof lock
- 11 Basic settings
- 12 Cleaning and servicing
- 13 Troubleshooting
- 14 Disposal
- 15 How it works
- 15.1 What is the best way to proceed?
- 15.2 Good to know
- 15.3 Vegetables
- 15.4 Side dishes and pulses
- 15.5 Poultry and meat
- 15.6 Fish
- 15.7 Soup garnishes, miscellaneous
- 15.8 Desserts, compote
- 15.9 Reheating
- 15.10 Defrosting
- 15.11 Extracting juice
- 15.12 Preserving
- 15.13 Sous-vide cooking
- 15.14 Dough proving
- 15.15 Frozen products
- 15.16 Test dishes
- 16 Customer Service
- 17 Installation instructions
en Familiarising yourself with your appliance
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Name Description
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4.3 Heating functions
Here you can find an overview of the types of heating. You can find recommendations on using the types of heating.
When you select a type of heating, the appliance suggests a suitable temperature or setting. You can use these val-
ues or change them within the specified range.
Symbol Name Temperature Use
Steam 30-100°C For blanching and steaming:
¡ Vegetables
¡ Fish
¡ Side dishes
Juicing fruit.
Reheat 80-100°C Suitable for plated meals.
The steam type of heating gently warms cooked food.
The steam ensures that the food does not dry out.
Prove dough 30-50°C Suitable for yeast dough.
The yeast dough proves more quickly than at room tem-
perature. The surface of the dough does not dry out.
Defrost 30-60°C Suitable for fruit and vegetables.
The steam type of heating uses moisture to transfer the
heat to the food, gently warming it without impairing its
quality. The food does not dry out or lose its shape.
Sous-vide 50-95°C Cooking food in a vacuum at low temperatures between
50 and 95°C and in 100% steam: Suitable for meat,
fish, vegetables and desserts.
A vacuum-sealing machine is used to heat-seal the food
in special air-tight, heat-resistant cooking bags. The pro-
tective envelope retains the nutrients and flavours.
4.4 Viewing additional information
If is lit, you can display additional information.
▶
Press .
a The additional information will be displayed for a few
seconds.
4.5 Cooking compartment
The functions in the cooking compartment make your
appliance easier to use.
Interior lighting
When you open the appliance door, the light in the
cooking compartment switches on. If the appliance
door remains open for longer than 15minutes, the light
switches off again.
In most operating modes, the interior lighting switches
on as soon as operation starts. The interior lighting
switches off again when operation stops.
You can specify whether you want the interior lighting
to switch on during operation in the basic settings.
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Cooling fan
The cooling fan switches on and off as required. The
hot air escapes above the door.
ATTENTION!
Covering the ventilation slots will cause the appliance
to overheat.
▶ Do not cover the ventilation slots.
To cool the cooking compartment more quickly after
operation, the cooling fan continues to run for a certain
period afterwards.
You can specify how long the cooling fan should con-
tinue to run by going to the basic settings. →Page16