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Steam en
17
a If the water tank runs dry during the steaming pro-
cess, the operation is paused.
→"Refilling the water tank", Page16
a Once the duration has elapsed, an audible signal
sounds and the appliance stops heating.
→"Switching off the appliance", Page14
13.
Press any button to end the signal tone.
14.
Empty the water tank and dry the cooking compart-
ment.
→"After using steam operation", Page19
Reheat
"Reheat" can be used to warm up food that has already
been cooked, or bread and pastries from the day be-
fore, without affecting their quality.
Configuring the Reheat heating function
Requirement:The cooking compartment has cooled
down sufficiently.
1.
Fill the water tank.
→"Filling the water tank", Page16
2.
Press
to switch the appliance on.
3.
Press "Steam".
4.
Use or to select reheating.
5.
Press "Reheat".
6.
Press "Temperature".
7.
Use or to select the temperature.
8.
Press to confirm the setting.
9.
Press "Cooking time".
10.
Use or to select the duration.
11.
Press to confirm the setting.
12.
Press to start the reheating process.
→"Pausing operation", Page15
a If the water tank runs dry during the reheating pro-
cess, the operation is paused.
→"Refilling the water tank", Page16
a Once the duration has elapsed, an audible signal
sounds and the appliance stops heating.
→"Switching off the appliance", Page14
13.
Press any button to end the signal tone.
14.
Empty the water tank and dry the cooking compart-
ment.
→"After using steam operation", Page19
Dough proving
Yeast dough proves considerably more quickly using
"Dough proving" than at room temperature, and it will
not dry out.
Configuring the Dough proving heating function
Requirement:The cooking compartment must have
cooled down completely (to room temperature).
1.
Fill the water tank.
→"Filling the water tank", Page16
2.
Press
to switch the appliance on.
3.
Press "Steam".
4.
Use or to select dough proving.
5.
Press "Dough proving".
6.
Press "Temperature".
7.
Use or to select the temperature.
8.
Press to confirm the setting.
9.
Press "Cooking time".
10.
Use
or to select the cooking time.
11.
Press to confirm the setting.
12.
Press to start the dough proving process.
→"Pausing operation", Page15
a If the water tank runs dry during the dough proving
process, the operation is paused.
→"Refilling the water tank", Page16
a Once the duration has elapsed, an audible signal
sounds and the appliance stops heating.
→"Switching off the appliance", Page14
13.
Press any button to end the signal tone.
14.
Empty the water tank and dry the cooking compart-
ment.
→"After using steam operation", Page19
Defrost
Use "Defrost" to defrost (deep-) frozen products.
Configuring the Defrost heating function
Requirement:The cooking compartment must have
cooled down completely (to room temperature).
1.
Fill the water tank.
→"Filling the water tank", Page16
2.
Press
to switch the appliance on.
3.
Press "Steam".
4.
Use or to select the defrost setting.
5.
Press "Defrost".
6.
Press "Temperature".
7.
Use or to select the temperature.
8.
Press to confirm the setting.
9.
Press "Cooking time".
10.
Use or to select the cooking time.
11.
Press to confirm the setting.
12.
Press to start the defrosting process.
→"Pausing operation", Page15
a If the water tank runs dry during the defrosting pro-
cess, the operation is paused.
→"Refilling the water tank", Page16
a Once the duration has elapsed, an audible signal
sounds and the appliance stops heating.
→"Switching off the appliance", Page14
13.
Press any button to end the signal tone.
14.
Empty the water tank and dry the cooking compart-
ment.
→"After using steam operation", Page19
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.
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