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en How it works
48
Food Accessory/cook-
ware
Height Heating
function
Temperature in
°C
Steam
level
Cooking time
in mins
Unpeeled boiled pota-
toes, whole
Perforated steam-
ing tray
2 120 - 30-35
Long-grain rice, 1:1.5 Shallow cookware 1 110 - 12-17
Eggs, hard-boiled Perforated steam-
ing tray
2 100 - 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.
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
Crème brûlée Individual moulds 1 85 - 20-30
Crème caramel Individual moulds 1 85 - 25-35
Yoghurt Individual moulds Cooking
compart-
ment floor
35-40 - 300-360
Cooking whole menus with steam
Recommended settings and further information for
cooking a whole menu at once.
Tips for cooking whole menus
¡ Use suitable accessories and ensure that you place
them into the oven the right way round. →Page12
¡ Shelf positions:
– Steaming tray, size M: Shelf position 3
– Steaming tray, size XL: Shelf position 2
– Universal pan: Shelf position1
¡ Place the food with the longest cooking time into
the cooking compartment first. Add the rest of the
food at the appropriate time. This means that all the
food will be ready at the same time.
¡ Follow the cooking instructions for each of the differ-
ent foods.
– The heat-up time varies depending on the size
and weight of the food.
– The cooking time is unaffected by the quantity of
food.
– Use cookware that is steam-resistant.
– Cover the soufflé with film, e.g. cling film.
– Always insert the universal pan at level 1.
¡ The overall cooking time is extended when cooking
whole meals with steam, as a little steam escapes
each time the appliance door is opened and the
cooking compartment has to be reheated.
¡ Wipe the cooking compartment and dry the con-
densate drip tray after using it to cook the meal.
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