Loading ...
Loading ...
Loading ...
How it works en
45
Food Accessory/cook-
ware
Height Heating
function
Temperature in
°C/grill setting
Steam
level
Cooking time
in mins
Small chicken portions,
250g each
Wire rack 3 200-220 2 30-45
Goose, unstuffed, 3kg Wire rack 2 160-180 - 120-150
Goose, unstuffed, 3kg Wire rack 2 1.
2.
3.
1. 130-140
2. 150-160
3. 170-180
2
2
Off
1. 110-120
2. 20-30
3. 30-40
Joint of pork without rind,
e.g. neck, 1.5kg
Uncovered cook-
ware
2 180-190 - 110-130
Joint of pork without rind,
e.g. neck, 1.5kg
Uncovered cook-
ware
2 190-200 - 120-140
Joint of pork with rind,
e.g. shoulder, 2kg
Uncovered cook-
ware
2 1.
2.
3.
1. 100
2. 170-180
3. 200-210
Off
1
Off
1. 25-30
2. 60-80
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 1 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 1 65-80
Burger, 3–4cm thick Wire rack 4 3 - 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 1 80-90
Fish, baked, whole,
300g, e.g. trout
Universal pan 2 1. 170-180
2. 160-170
1
Off
1. 15-20
2. 5-10
Fish, steamed, whole,
300g, e.g. trout
Perforated steam-
ing tray
3 80-90 - 15-25
Fish fillet, plain, steamed Perforated steam-
ing tray
3 80-100 - 10-16
Cauliflower, whole,
steaming
Perforated steam-
ing tray
3 120 - 20-30
Sliced carrots, steaming Perforated steam-
ing tray
3 120 - 5-7
Spinach, steaming Perforated steam-
ing tray
3 100 - 2-3
Unpeeled boiled pota-
toes, whole
Perforated steam-
ing tray
3 120 - 30-35
Long-grain rice, 1:1.5 Shallow cookware 3 110 - 12-17
Eggs, hard-boiled Perforated steam-
ing tray
3 100 - 9-12
1
Preheat the appliance.
2
Turn the dish 2/3 of the way through the cooking time.
Desserts
Making crème caramel or crème brûlée
1.
Use your preferred recipe to make the mixture for
the crème.
2.
Pour the mixture into moulds until the mixture is
2-3cm deep.
3.
Place the moulds into the perforated steaming tray
(size XL).
4.
Cover food that you would normally cook in a bain
marie with film, e.g. cling film.
5.
Use the recommended settings when configuring
the appliance settings.
6.
If the moulds are made from very thick material, ex-
tend the cooking time.
Loading ...
Loading ...
Loading ...