User Manual

Use
21
EN
If the remaining quantity of water is over
500 ml, the water will be discharged into
the evaporation tray in two different steps to
facilitate drying. The display will show
“STEP 1” when the first stage has finished,
and draining will stop. You must press the
function knob again to complete the
draining with “STEP 2”. When this has
completed, “END” will be displayed.
32. Squeeze out the excess water into a
separate container.
33. Also remove condensation from the
base and walls of the oven, the door
glass and drip tray and the front of the
appliance.
Advice for steam cooking
• Pasta and rice: upon reaching 100°C,
the cooking time will be the same as with
cooking on a hob. Place the pasta or
rice in a metal tray and cover with
around a centimetre of water. For best
results when cooking rice, place a lid on
the container or cover with aluminium foil.
This procedure allows the rice to absorb
all the water, and it can then be served
directly to the table.
• Eggs: these may be boiled, scrambled
or poached by using the steam function
at 100°C. To obtain perfect boiled
eggs, place them on a perforated tray
and cook for 4-6 minutes for soft boiled
eggs and 8-10 minutes for hard-boiled
eggs. For scrambled eggs, place the
beaten eggs in a metal tray together with
milk, butter and seasoning. Cover the
tray with aluminium foil. Mix every
couple of minutes using a fork. For
poached eggs, pour boiling water into
the metal tray with a drop of vinegar and
steam cook for around 4-5 minutes.
• Vegetables: steam cooking vegetables
gives excellent results. They maintain their
colour, flavour and nutritional properties.
For dense vegetables such as potatoes,
turnips and parsnips, cook at 100°C for
the same length of time you would boil
them on a hob. For broccoli and carrots,
cook for 6 minutes if you want them to
remain firm, or 10 minutes if you want
them to be softer.
If you do not wish to proceed with
draining the tank, hold down the
function knob for a few seconds.
Take care: the water may be very
hot.