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37
Tables and tips
Notes
‒ The cooking times specified are intended as a
guide. The actual cooking time depends on the
quality and temperature of the food before cooking,
the weight and thickness of the food to be cooked.
‒ Always preheat the appliance. Here's how to get the
best cooking results.
The cooking times specified refer to a pre-heated
appliance. Cook the food approx. 5minutes longer
if the appliance is not pre-heated.
‒ The specifications refer to average quantities for
four people. If you would like to prepare more, you
should calculate a longer cooking time.
‒ Use the cookware specified. If you use other
cookware, cooking times may be longer or shorter.
‒ Begin with the shortest time specified if you have
not made a dish before. If necessary, you can
always cook the food longer.
‒ Make sure to open the cooking compartment door
of the pre-heated appliance only briefly and to fill
the appliance quickly.
‒ If you are using only one cooking container, insert it
on the second level from the bottom.
‒ If you use the perforated cooking insert or the grid
without additional cookware, always insert the non-
perforated cooking insert in the first level from the
bottom in order to avoid soiling the bottom of the
cooking compartment and steamer tray more than
necessary.
‒ When steaming, defrosting, proofing dough, and
reheating, you can use up to three slide-in levels at
the same time (slide-in levels 2, 3, and 4from the
bottom). This way there is no taste transfer. This is
how fish, vegetables, and dessert can be prepared
at the same time. The cooking times specified may
be longer with a large quantity of food.
‒ Baking can only be done on one level; for this, use
the second level from the bottom.
‒ Do not allow the food to touch the cooking
compartment, grease filter or back wall of the oven.
‒ The steam baking oven door must close securely.
Always keep the sealing surfaces clean.
‒ Do not crowd the grid and containers too tightly.
This guarantees optimal steam circulation.
‒ Leave the grease filter in the appliance at all times.
‒ If you want to prepare dishes in steam and the
appliance is hotter than 100°C (e.g. because
something was baked in it previously), let the
appliance cool off before steaming. Otherwise the
dishes will dry out due to the excessive heat.
Vegetables
▯ Vegetables are prepared more gently in steam than
in boiling water. Their taste, color and consistency
are preserved better. Vitamins and ingredients that
are soluble in water are hardly washed out. As the
steam oven operates without pressure at only
212° F (100°C), foods are prepared considerably
more gently than in a pressure cooker, for example.
▯ All data refers to 1kg (about 2lb) of cleaned
vegetables.
▯ Use the perforated cooking insert to steam
vegetables, sliding it into the second level from
below. Slide the unperforated cooking insert under
it. This prevents extreme soiling of the oven interior.
You can use collect the vegetable juice and use it
as the basis for a sauce or a vegetable broth.
▯ Blanch vegetables for up to four minutes in the
preheated appliance. If vegetables or fruits are not
served straight away, quench them in icy water to
prevent simmering in the residual heat.
Foodstuff Cooking
receptacle
Temperature
in ° F (°C)
Humidity
in %
Cooking
time in
min.
Remarks
Artichokes, large Perforated 212(100) 100 25- 35
Artichokes, small Perforated 212(100) 100 15- 20
Cauliflower, whole Perforated 212(100) 100 20- 25
Cauliflower, in florets Perforated 212(100) 100 15- 20
Beans, green Perforated 212(100) 100 25- 30
Broccoli, in florets Perforated 212(100) 100 10- 15
Fennel, in strips Perforated 212(100) 100 10- 15
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