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Contents
4
Operation.............................................................................................................. 66
Changing values and settings for a cooking programme...................................... 67
Changing the temperature................................................................................ 67
Changing the microwave power level .............................................................. 68
Setting cooking durations ................................................................................ 68
Changing the set cooking durations ................................................................ 69
Deleting the set cooking durations................................................................... 69
Interrupting the cooking process for functions which use microwave power....... 69
Interrupting the cooking process for functions involving steam ........................... 70
Cancelling cooking................................................................................................ 71
Changing the function ........................................................................................... 71
Quick MW and Popcorn ...................................................................................... 72
Quick MW.............................................................................................................. 72
Popcorn................................................................................................................. 73
General notes on steam cooking ....................................................................... 74
The advantages of cooking with steam ................................................................ 74
Suitable containers................................................................................................ 74
Glass tray .............................................................................................................. 74
Shelf level .............................................................................................................. 75
Frozen.................................................................................................................... 75
Temperature .......................................................................................................... 75
Duration................................................................................................................. 75
Cooking with liquid................................................................................................ 75
Your own recipes................................................................................................... 75
Steam cooking..................................................................................................... 76
Eco Steam cooking ............................................................................................... 76
Notes on the cooking charts ................................................................................. 76
Vegetables............................................................................................................. 77
Fish........................................................................................................................ 80
Meat ...................................................................................................................... 83
Rice ....................................................................................................................... 85
Grains .................................................................................................................... 86
Pasta/Noodles....................................................................................................... 87
European dumplings ............................................................................................. 88
Dried pulses .......................................................................................................... 89
Hen's eggs ........................................................................................................... 91
Fruit ....................................................................................................................... 92
Sausages............................................................................................................... 92
Shellfish ................................................................................................................. 93
Mussels ................................................................................................................. 94
Menu cooking - manual......................................................................................... 95
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