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Contents
4
Operation............................................................................................................ 66
Changing values and settings for a cooking programme.................................... 67
Changing the temperature.............................................................................. 67
Changing the microwave power level ............................................................ 68
Setting cooking durations .............................................................................. 68
Changing the set cooking durations .............................................................. 69
Deleting the set cooking durations................................................................. 69
Interrupting the cooking process for functions which use microwave power..... 69
Interrupting the cooking process for functions involving steam ......................... 70
Cancelling a cooking programme ....................................................................... 71
Changing the function ......................................................................................... 71
Quick MW and Popcorn .................................................................................... 72
General notes on steam cooking..................................................................... 74
The advantages of cooking with steam .............................................................. 74
Suitable containers.............................................................................................. 74
Glass tray ............................................................................................................ 74
Shelf level ............................................................................................................ 75
Frozen food.......................................................................................................... 75
Temperature ........................................................................................................ 75
Cooking duration................................................................................................. 75
Cooking with liquid.............................................................................................. 75
Your own recipes................................................................................................. 75
Steam cooking................................................................................................... 76
Eco Steam cooking ............................................................................................. 76
Notes on the cooking tables ............................................................................... 76
Vegetables........................................................................................................... 77
Fish...................................................................................................................... 80
Meat .................................................................................................................... 83
Rice ..................................................................................................................... 85
Grain.................................................................................................................... 86
Pasta ................................................................................................................... 87
Dumplings ........................................................................................................... 88
Dried pulses ........................................................................................................ 89
Hen's eggs ......................................................................................................... 91
Fruit ..................................................................................................................... 92
Sausages............................................................................................................. 92
Shellfish ............................................................................................................... 93
Mussels ............................................................................................................... 94
Menu cooking (cooking whole meals) - manually ............................................... 95
Sous-vide (vacuum) cooking ............................................................................ 97
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