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Contents
4
Energy-saving tips............................................................................................. 65
Operation............................................................................................................ 66
Changing values and settings for a cooking program......................................... 67
Changing the temperature and core temperature .......................................... 67
Changing Moisture ......................................................................................... 68
Setting additional durations ........................................................................... 68
Changing set durations .................................................................................. 68
Deleting the set cooking durations................................................................. 68
Canceling a cooking program ............................................................................. 69
Interrupting a cooking program........................................................................... 69
Preheating the oven ............................................................................................ 70
Booster........................................................................................................... 70
Preheat ........................................................................................................... 71
Crisp function ...................................................................................................... 71
Injecting bursts of steam..................................................................................... 72
Changing the operating mode............................................................................. 73
General notes..................................................................................................... 74
The advantages of cooking with steam .............................................................. 74
Suitable containers.............................................................................................. 74
Shelf level ............................................................................................................ 75
Frozen food.......................................................................................................... 75
Temperature ........................................................................................................ 75
Cooking duration................................................................................................. 75
Cooking with liquid.............................................................................................. 75
Your own recipes - Steam cooking ..................................................................... 75
Universal tray and wire rack ................................................................................ 76
Steam cooking................................................................................................... 77
Notes on the cooking charts ............................................................................... 77
Vegetables........................................................................................................... 78
Fish...................................................................................................................... 81
Meat .................................................................................................................... 84
Rice ..................................................................................................................... 86
Grains .................................................................................................................. 87
Pasta/noodles ..................................................................................................... 88
Dumplings ........................................................................................................... 89
Legumes.............................................................................................................. 90
Eggs .................................................................................................................... 92
Fruit ..................................................................................................................... 93
Sausage............................................................................................................... 93
Shellfish ............................................................................................................... 94
Mussels ............................................................................................................... 95
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