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Steam cooking
63
Menu Cooking - Manual
Before cooking meals with the "Menu
C
ooking" function, turn off the steam
reduction system (see "Settings").
"Menu Cooking" is intended for cook‐
ing a whole meal containing types of
fo
od which have different cooking dura‐
tions, e.g., fish filet with rice and broc‐
coli. Each dish is placed in the oven at
different times so that they are all ready
at the same time.
Shelf level
When cooking fish or food with a dis‐
tinctive color (e.g. beetroot) in a perfo‐
rated container, place the perforated
container directly above the drip tray /
universal tray (depending on model) to
avoid any transfer of flavor or color to
other food and to prevent liquid drip‐
ping onto food below it.
Temperature
Whole meals should be cooked at a
temperature of 212°F / 100°C as this is
the temperature required to cook the
majority of foods.
Do not cook a whole meal at the lowest
temperature when different tempera‐
tures are required for different types of
food, e.g. 185°F / 85°C for seabream
and 212°F / 100°C for potatoes.
If the recommended cooking tempera‐
tur
e for the food is 185°F / 85°C, for ex‐
ample, try cooking it at 212°F / 100°C
and testing the result. Some delicate
types of fish with a soft structure, e.g.
sole and plaice will become very firm
when cooked at 212°F / 100°C.
Cooking duration
If you are increasing the recommended
t
emperature, shorten the cooking dura‐
tion by approx. ¹/₃.
Example
Rice 20 minutes
Tilapia filet 6 minutes
Broccoli 4 minutes
20 minutes minus 6 minutes = 14 mi‐
nut
es (first cooking duration: rice)
6 minutes minus 4 minutes = 2 minutes
(second coo
king duration: tilapia filet)
Time left = 4 minutes (third cooking du‐
ration: broccoli)
Cook‐
ing du‐
r
ations
20 min. - rice
6 min. - tilapia fil‐
et
4 min. -
br
occoli
Setting 14 min. 2 min. 4 min.
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