User manual

• Put prepared vegetables and
accompaniments in ovenproof dishes.
Put in the oven with the roast.
• Cool down the oven to a temperature of
around 80 °C. To cool down the
appliance quicker open the oven door
to the first position for approximately 15
minutes.
• Start the function Full Steam. Cook it all
together until ready.
Maximum water amount is 650
ml.
Humidity High
Food Temperature (°C) Time (min) Shelf position
Custard / flan in in‐
dividual dishes
1)
90 35 - 40 1
Baked eggs
1)
90 - 110 15 - 30 1
Terrine
1)
90 40 - 50 1
Thin fish fillet 85 15 - 20 1
Thick fish fillet 90 25 - 35 1
Small fish up to 350
g
90 20 - 30 1
Whole fish up to
1000 g
90 30 - 40 1
Oven dumplings 120 - 130 40 - 50 1
1)
Continue for a further half an hour with the door closed.
Humidity Low
Food Quantity Temperature
(°C)
Time (min) Shelf position
Roast pork 1 kg 160 - 180 90 - 100 1
Roast beef 1 kg 180 - 200 60 - 90 1
Roast veal 1 kg 180 80 - 90 1
Meat loaf, un‐
cooked
0,5 kg 180 30 - 40 1
Smoked loin of
pork (soak for 2
hours)
0,6 - 1 kg 160 - 180 60 - 70 1
Chicken 1 kg 180 - 210 50 - 60 1
Duck 1,5 - 2 kg 180 70 - 90 1
26 Progress