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Contents
4
Operation............................................................................................................ 67
Changing values and settings for a cooking programme.................................... 68
Changing the temperature.............................................................................. 68
Changing the microwave power level ............................................................ 69
Setting cooking durations .............................................................................. 69
Changing the set cooking durations .............................................................. 70
Deleting the set cooking durations................................................................. 70
Interrupting the cooking process for functions which use microwave power..... 70
Interrupting the cooking process for functions involving steam ......................... 71
Cancelling a cooking programme ....................................................................... 72
Changing the function ......................................................................................... 72
Quick MW and Popcorn .................................................................................... 73
General notes on steam cooking..................................................................... 75
The advantages of cooking with steam .............................................................. 75
Suitable containers.............................................................................................. 75
Glass tray ............................................................................................................ 75
Shelf level ............................................................................................................ 76
Frozen food.......................................................................................................... 76
Temperature ........................................................................................................ 76
Cooking duration................................................................................................. 76
Cooking with liquid.............................................................................................. 76
Your own recipes................................................................................................. 76
Steam cooking................................................................................................... 77
Eco Steam cooking ............................................................................................. 77
Notes on the cooking tables ............................................................................... 77
Vegetables........................................................................................................... 78
Fish...................................................................................................................... 81
Meat .................................................................................................................... 84
Rice ..................................................................................................................... 86
Grain.................................................................................................................... 87
Pasta ................................................................................................................... 88
Dumplings ........................................................................................................... 89
Dried pulses ........................................................................................................ 90
Hen's eggs ......................................................................................................... 92
Fruit ..................................................................................................................... 93
Sausages............................................................................................................. 93
Shellfish ............................................................................................................... 94
Mussels ............................................................................................................... 95
Menu cooking (cooking whole meals) - manually ............................................... 96
Sous-vide (vacuum) cooking ............................................................................ 98
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