21
Hints on the application of the oven
functions
Steam cooking
The steaming programs must be set with the
automatic cooking time program or switch–off
time, see page 14.
This type of preparation is suitable for all foods, either
fresh or frozen. Vegetables, meat, fish, pasta, rice,
corn, semolina and eggs can be prepared, heated, def-
rosted, poached or blanched.
Never open the oven door during steam coo-
king.
The complete meal can be prepared in one operation
and directly on the serving dishes, regardless of vo-
lume and cooking time.
Details can be found in the table on page 34.
All kitchenware with a temperature resistance of min.
100°C is suitable for steam cooking.
The fan ensures an even distribution of the steam
when using the grille. The temperature is approx.
96°C.
Do not use enamel baking sheets for steam
cooking. Chromium–steel perforated pans are
very well suited – available as a special acces-
sory.
The water drawer, hose connections and
steam pot should be thoroughly rinsed through
if not used for some time.
Brief steam cooking simplifies cleaning of the
oven.
Hot air and steam
cooking in succession
With a combination of hot air and steaming in se-
quence,meat, vegetables and garnishings can be
cooked in the oven in succession and then together by
steaming, so that they are ready to serve at the same
time.
The hot air cooks the roast brown and crisp. The pre-
pared vegetables and garnishings are then placed on
serving plates or dishes in the oven with the roast and
everything cooked with steam.
Further details can be found in the table on page 35.
To Next Page