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Steam en
19
12.
Press
to start the defrosting process.
→"Pausing operation", Page16
a If the water tank runs dry during the defrosting pro-
cess, the operation is paused.
→"Refilling the water tank", Page17
a Once the duration has elapsed, an audible signal
sounds and the appliance stops heating.
→"Switching off the appliance", Page15
13.
Press any button to end the signal tone.
14.
Empty the water tank and dry the cooking compart-
ment.
→"After using steam operation", Page20
Sous-vide
"Sous-vide" is a type of low-temperature cooking during
which vacuum-sealed food is cooked at low temperat-
ures between 50 and 95°C with 100% steam. Sous-
vide is suitable for meat, fish, vegetables and desserts.
A chamber vacuum-packing machine is used to heat-
seal the food in special air-tight, heat-resistant vacuum-
sealing bags. The protective vacuum-sealing bags re-
tain the nutrients and flavours.
Configuring the Sous-vide heating function
Notes
¡ During sous-vide cooking, more condensate forms
on the cooking compartment floor than with other
types of heating.
¡ If the water tank runs dry while sous-vide cooking,
the operation is paused.
Requirement:The cooking compartment has cooled
down sufficiently.
1.
ATTENTION!
Risk of damage to kitchen units
▶ Do not fill the water tank a second time for the
sous-vide cooking.
Fill the water tank completely.
→"Filling the water tank", Page17
2.
Press
to switch the appliance on.
3.
Press "Steam".
4.
Turn the control element Twist Pad Flex or swipe left
or right on the display to select sous-vide.
5.
Press "Sous-vide".
6.
Press "Temperature".
7.
Turn the control element Twist Pad Flex or swipe left
or right on the display to select the temperature.
8.
Press to confirm the setting.
‒ If does not appear, the setting is applied im-
mediately.
9.
Press "Cooking time".
10.
Turn the control element Twist Pad Flex or swipe left
or right on the display to select the duration.
11.
Press to confirm the setting.
‒ If does not appear, the setting is applied im-
mediately.
12.
Press to start the sous-vide cooking process.
→"Pausing operation", Page16
a Once the duration has elapsed, an audible signal
sounds and the appliance stops heating.
→"Switching off the appliance", Page15
13.
Press any button to end the signal tone.
14.
WARNING‒Risk of scalding!
Hot water collects on the vacuum-sealing bag dur-
ing cooking.
▶ Use an oven cloth to carefully lift the vacuum-
sealing bag so that the hot water runs off into the
universal pan or the cooking container.
▶ Use the oven cloth to carefully remove the va-
cuum-sealing bag.
Use an oven cloth to carefully remove the vacuum-
ing bag.
15.
Empty the water tank and dry the cooking compart-
ment.
→"After using steam operation", Page20
9.3 Added steam
When you cook with added steam, the appliance intro-
duces steam into the cooking compartment at various
intervals. This gives your food a crispy crust and a
glossy surface. Meat stays juicy, tender and only under-
goes a minimum reduction in volume.
Types of heating and functions for added steam
You can switch on added steam for the following types
of heating and functions:
¡ "Circo Therm hot air"
¡ "Top/bottom heat"
¡ "Circo-roasting"
¡ "Bread baking setting"
¡ "Keep warm"
¡ →"Meat probe", Page22
¡ →"Dishes", Page24
Switching on added steam
1.
Fill the water tank.
→"Filling the water tank", Page17
2.
Press
to switch the appliance on.
3.
Set a suitable type of heating.
→"Types of heating and functions for added steam",
Page19
4.
Set the required temperature.
5.
Press "Added steam".
6.
Press the required steam intensity:
Symbol Added steam
"Low" (Setting 1)
"Medium" (Setting 2)
"High" (Setting 3)
7.
Press to confirm the setting.
‒ If does not appear, the setting is applied im-
mediately.
8.
Press to start operation with added steam.
a If the water tank runs dry during the added steam
process, "Fill water tank" appears on the display.
The appliance continues to operate without added
steam.
→"Refilling the water tank", Page17
9.
When the food is ready, use
to switch the appli-
ance off.
10.
Empty the water tank and dry the cooking compart-
ment.
→"After using steam operation", Page20
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