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Contents
4
Operation.............................................................................................................. 62
Changing values and settings for a cooking programme...................................... 63
Changing the temperature and core temperature ............................................ 64
Changing the moisture level............................................................................. 64
Setting cooking durations ................................................................................ 64
Changing the set cooking durations ................................................................ 65
Deleting the set cooking durations................................................................... 65
Cancelling cooking................................................................................................ 66
Interrupting a cooking programme........................................................................ 66
Pre-heating the oven ............................................................................................. 67
Booster............................................................................................................. 68
Pre-heat............................................................................................................ 69
Crisp function ........................................................................................................ 70
Injecting bursts of steam....................................................................................... 71
Changing the function ........................................................................................... 71
General notes....................................................................................................... 72
The advantages of cooking with steam ................................................................ 72
Suitable containers................................................................................................ 72
Shelf level .............................................................................................................. 73
Frozen.................................................................................................................... 73
Temperature .......................................................................................................... 73
Duration................................................................................................................. 73
Cooking with liquid................................................................................................ 73
Your own recipes - steam cooking........................................................................ 73
Universal tray and combi rack............................................................................... 74
Steam cooking..................................................................................................... 75
Eco Steam cooking ............................................................................................... 75
Notes on the cooking charts ................................................................................. 75
Vegetables............................................................................................................. 76
Fish........................................................................................................................ 79
Meat ...................................................................................................................... 82
Rice ....................................................................................................................... 84
Grains .................................................................................................................... 85
Pasta/Noodles....................................................................................................... 86
European dumplings ............................................................................................. 87
Dried pulses .......................................................................................................... 88
Hen's eggs ........................................................................................................... 90
Fruit ....................................................................................................................... 91
Sausages............................................................................................................... 91
Shellfish ................................................................................................................. 92
Mussels ................................................................................................................. 93
Menu cooking - manual......................................................................................... 94
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