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en How it works
40
Food Accessories/cook-
ware
Shelf pos-
ition
Heating
function
→Page7
Temperature in
°C
Steam in-
tensity
Cooking time
in mins
Fillet of beef, medium,
1kg
Uncovered cook-
ware
2 190 - 200 Added
steam,
low
50 - 60
Pot-roasted beef, 1.5kg Covered cookware 2 200 - 220 - 130 - 160
Pot-roasted beef, 1.5kg Covered cookware 2 200 - 220 - 140 - 160
Sirloin, medium, 1.5kg Wire rack 2 220 - 230 - 60 - 70
Sirloin, medium, 1.5kg Uncovered cook-
ware
2 190 - 200 Added
steam,
low
65 - 80
Burger, 3-4cm thick Wire rack 4 290 - 25 - 30
Leg of lamb, boned, me-
dium, 1.5kg
Uncovered cook-
ware
2 170 - 190 - 50 - 80
Leg of lamb, boned, me-
dium, 1.5kg
Uncovered cook-
ware
2 170 - 180 Added
steam,
low
80 - 90
Fish, grilled, whole,
300g, e.g. trout
Wire rack 2 170 - 190 - 20 - 30
Fish, baked, whole,
300g, e.g. trout
Universal pan 2 1.
2.
1. 170–180
2. 160–170
Added
steam,
low
-
1. 15–20
2. 5–10
1
Preheat the appliance.
Desserts
Making yoghurt
1.
Remove the accessories and shelves from the
cooking compartment.
2.
Heat 1litre of whole milk (3.5% fat) to 90°C on the
hob and then leave it to cool down to 40°C.
It is sufficient to heat UHT milk to 40°C.
3.
Mix 150g of chilled yoghurt into the milk.
4.
Pour the mixture into small containers, e.g. cups or
small jars.
5.
Cover the containers with film, e.g. cling film.
6.
Place the containers on the cooking compartment
floor.
7.
Use the recommended settings when configuring
the appliance settings.
8.
After making the yoghurt, leave it to cool in the refri-
gerator for at least 12hours.
Recommended settings for desserts and compote
Food Accessories/cook-
ware
Shelf pos-
ition
Heating
function
→Page7
Temperature in
°C
Steam intens-
ity
Cooking
time in
mins
Yoghurt Individual moulds Cooking
compart-
ment floor
1 - 300 - 360
25.7 Special cooking methods and other
applications
Information and recommended settings for special
cooking methods and other applications, e.g. slow
cooking or preserving.
Slow cooking
Cook prime cuts of meat slowly at a low temperature,
e.g. tender cuts of beef, veal, lamb or poultry.
Low temperature cooking poultry or meat
Note:When using the low temperature cooking type of
heating, you cannot delay the start of the programme
by setting an end time.
Requirement:The cooking compartment is cold.
1.
Use fresh, clean, hygienic meat without bones.
2.
Place the cookware onto the wire rack at level 2 in
the cooking compartment.
3.
Preheat the cooking compartment and cookware for
approx. 15minutes.
4.
Sear the meat on all sides on the hob at a very high
heat.
5.
Immediately place the meat into the pre-warmed
cookware in the cooking compartment.
To ensure that the climate in the cooking compart-
ment remains constant, keep the cooking compart-
ment door closed during low temperature cooking.
6.
After low temperature cooking, remove the meat
from the cooking compartment.
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