User Manual - Page 4

Contents

4

Operation............................................................................................................ 63

Changing values and settings for a cooking programme.................................... 64

Changing the temperature and core temperature .......................................... 65

Changing the Moisture................................................................................... 65

Setting cooking durations .............................................................................. 65

Changing the set cooking durations .............................................................. 66

Deleting the set cooking durations................................................................. 66

Releasing bursts of steam................................................................................... 70

Changing the function ......................................................................................... 71

General notes..................................................................................................... 72

The advantages of cooking with steam .............................................................. 72

Suitable containers.............................................................................................. 72

Shelf level ............................................................................................................ 73

Frozen food.......................................................................................................... 73

Temperature ........................................................................................................ 73

Cooking duration................................................................................................. 73

Cooking with liquid.............................................................................................. 73

Fish...................................................................................................................... 79

Meat .................................................................................................................... 82

Rice ..................................................................................................................... 84

Grain.................................................................................................................... 85

Pasta ................................................................................................................... 86

Dumplings ........................................................................................................... 87

Dried pulses ........................................................................................................ 88

Hen's eggs ......................................................................................................... 90

Fruit ..................................................................................................................... 91

Sausages............................................................................................................. 91