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How it works en
41
Food Accessory/cook-
ware
Height Heating
function
Temperature in
°C
Steam
level
Cooking time
in mins
Joint of pork with rind,
e.g. shoulder, 2kg
Uncovered cook-
ware
2 1.
2.
3.
1. 100
2. 170-180
3. 200-210
High
Low
-
1. 25-30
2. 70-90
3. 20-30
Fillet of beef, medium,
1kg
Wire rack 2 210-220 - 40-50
Fillet of beef, medium,
1kg
Uncovered cook-
ware
2 190-200 Low 50-60
Pot-roasted beef, 1.5 kg Covered cookware 2 200-220 - 130-160
Pot-roasted beef, 1.5 kg 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 Low 65-80
Burger, 3–4cm thick Wire rack 4 290 - 25-30
2
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 Low 80-90
Fish, baked, whole,
300g, e.g. trout
Universal pan 2 1. 170-180
2. 160-170
Low
-
1. 15-20
2. 5-10
1
Preheat the appliance.
2
Turn the dish 2/3 of the way through the cooking time.
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 Accessory/cook-
ware
Height Heating
function
Temperature in
°C
Steam in-
tensity
Cooking time
in mins
Yoghurt Individual moulds Cooking
compart-
ment floor
35-40 - 300-360
29.6 Special cooking methods and other
applications
Information and recommended settings for special
cooking methods and other applications, e.g. slow
cooking.
Slow cooking
Cook prime cuts of meat slowly at a low temperature,
e.g. tender cuts of beef, veal, lamb or poultry.
Slow cooking poultry or meat
Note:When using the slow 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 temperature in the cooking com-
partment remains constant, keep the cooking com-
partment door closed during slow cooking.
Tips for slow cooking
Here you will find tips for achieving good results when
slow cooking food.
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