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en Tested for you in our cooking studio
48
Crème caramel and soufflé
Place the small dishes directly into the perforated steam
container (size XL). A water bath is not required. Use
the settings indicated in the table.
Food which would normally be prepared in a water bath
should always be covered with foil.
Dampfnudeln (steamed bread rolls)
Prepare the yeast dough according to your recipe
without cooking. Place the shaped balls into a greased,
perforated steam container (size XL), and allow them to
prove. Use the settings indicated in the table.
Recommended setting values
Type of heating used:
■ S Steaming
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
Poultry
Chicken breast, 150 g each steam container 2 S 100 15-25
Pork
Pork fillet, 400 g steam container 2 S 100 18-20
Fish
Fish, whole 300 g, e.g. trout steam container, perforated 2 S 80-90 15-25
Fish, whole 1,5 kg, e.g. cod steam container, perforated 2 S 80-90 35-50
Fish fillet, 200 g steam container, perforated 2 S 80-100 10-16
Fish, frozen
Fish, whole 300 g, e.g. trout steam container, perforated 2 S 80-100 20-25
Fish dishes
Fish terrine bain marie 2 S 70-80 45-80
Potatoes
Unpeeled boiled potatoes steam container, perforated 2 S 100 35-45
Boiled potatoes, quartered steam container, perforated 2 S 100 20-25
Vegetables, fresh
Artichokes, whole steam container, perforated 2 S 100 30-35
Cauliflower, whole steam container, perforated 2 S 100 25-35
Broccoli, florets steam container, perforated 2 S 100 6-9
Green beans steam container, perforated 2 S 100 18-25
Carrots, slices steam container, perforated 2 S 100 10-20
Cabbage turnip, slices steam container, perforated 2 S 100 17-20
Leek, slices steam container, perforated 2 S 100 6-9
Sweetcorn, whole steam container, perforated 2 S 100 30-40
Beetroot, whole steam container, perforated 2 S 100 43-50
White asparagus, whole steam container, perforated 2 S 100 7-15
Spinach steam container, perforated 2 S 100 2-3
Courgette, slices steam container, perforated 2 S 100 3-4
Vegetables, frozen
Cauliflower steam container, perforated 2 S 100 15-25
Green beans steam container, perforated 2 S 100 5-8
Broccoli steam container, perforated 2 S 100 6-10
Peas steam container, perforated 2 S 100 6-10
Carrots steam container, perforated 2 S 100 3-10
Brussel sprouts steam container, perforated 2 S 100 4-6
Mixed vegatables, 1 kg steam container, perforated 2 S 100 5-10
Tested for you in our cooking studio en
49
Yogurt
You can make your own yogurt using your appliance.
Making yoghurt
Remove accessories and shelf supports from the
cooking compartment. The cooking compartment must
be empty. Do not open the appliance door while the
appliance is in operation.
1. Heat 1 litre of 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.
2. Stir in 150 g (chilled) yoghurt.
3. Pour into cups or small jars and cover with cling film.
4. Place the cups or jars onto the cooking
compartment floor and use the settings indicated in
the table.
5. After making the yoghurt, leave it to cool in the
refrigerator.
Type of heating used:
■ T Dough proving
Rice
Basmati rice, 1:1,5 cookware, flat 1 S 100 10-15
Long-grain rice, 1:1,5 cookware, flat 1 S 100 20-30
Brown rice, 1:1,5 cookware, flat 1 S 100 30-40
Parboiled rice, 1:1,5 cookware, flat 1 S 100 15-20
Risotto, 1:2 cookware, flat 1 S 100 25-35
Cereals
Couscous, 1:1 cookware, flat 1 S 100 6-10
Millet, whole, 1:1,25 cookware, flat 1 S 100 25-35
Polenta, 1:5 cookware, flat 1 S 100 20-45
Egg
Hard-boiled eggs steam container, perforated 2 S 100 9-11
Soft-boiled eggs steam container, perforated 2 S 100 6-8
Dessert
Crème Brulée individual moulds 1 S 85 20-30
Crème caramel individual moulds 1 S 85 25-35
Soufflé individual moulds 1 S 100 40-45
Yeast dumplings universal pan 1 S 100 25-30
Rice pudding, 1:2,5 universal pan 1 S 100 25-35
Fruit compote, 1/3 water universal pan 1 S 100 10-20
Complete meal
Frozen salmon fillet steam container, solid, size S 3 S 100 20
Broccoli, florets steam container, perforated, size XL 2 S 100 9
Potatoes boiled steam container, perforated, size S 3 S 100 25
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
Dish Cookware Shelf position Type of
heating
Tempera-
ture in °C
Cooking
time in hours
Yoghurt individual moulds cooking compartment floor T 35-40 5-6
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