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General| Control Type | Electronic |
|---|---|
| Steam Injection | Yes |
| Dimensions (H x W x D) | 594 x 596 x 548 mm |
| Depth | 548 mm |
| Pyrolytic cleaning | No |
| Voltage | 230 V |
| Frequency | 50 Hz |
| Installation type | Built-in |
| Color | Stainless steel |
| Child lock | Yes |
| Cooling fan | Yes |
| Door hinge | Bottom |
| Interior light | Yes |
| Timer | Yes |
| Temperature Range | 30 °C |
| Capacity | 40 L |
Overview of the appliance and its capabilities, including how to use its functions.
Details on using stainless steel, perforated, and optional containers for optimal cooking results.
Guidelines for personal containers, including material and heat resistance.
Proper placement and function of the condensate tray for catching drips.
Benefits of steam cooking, nutrient retention, and taste preservation.
Information on selecting shelf levels for cooking.
Instructions for cooking frozen food, including quantity limits and heating phases.
Details on maximum steam cooking temperature and specific food needs.
Factors affecting cooking times and recommended starting durations.
Guidance on filling containers with liquid for cooking.
Tips for adapting personal recipes for steam cooking.
Preparation steps for fresh vegetables before steam cooking.
Advice on cooking frozen vegetables, including thawing and cooking together.
Recommendations for container types and filling depths for vegetables.
Placement of condensate tray to prevent color transfer.
Examples of cooking durations for various vegetables based on size.
Table detailing temperatures and durations for various vegetables.
Continues table of temperatures and durations for vegetables.
Preparation of fresh meat for steam cooking.
Requirements for defrosting meat before steam cooking.
Specific preparation steps for certain meat types.
Recommended temperatures for cooking sausages and other meats.
Factors influencing meat cooking duration and specific examples.
Tips for using containers and enhancing meat flavor.
Table of temperatures and durations for various meat dishes.
Preparation of fresh fish for steam cooking.
Instructions for defrosting fish before steam cooking.
Adding lemon/lime juice for firmness and seasoning advice.
Using perforated containers and greasing them for fish.
Condensate tray placement to avoid taste transfer.
Recommended temperatures for delicate and firm fish.
Factors affecting fish cooking duration and cooking in sauce/stock.
Enhancing flavor with herbs and cooking fish in position.
Table of temperatures and durations for various fish types.
Preparation, container use, and duration for cooking shellfish.
Table of temperatures and durations for shellfish.
Preparation and cooking of fresh and frozen mussels.
Table of temperatures and durations for mussels.
Cooking rice with liquid, ratio, temperature, and duration.
Table of rice types, ratios, temperatures, and durations.
Cooking dry and fresh pasta, including preparation and settings.
Table of temperatures and durations for fresh pasta types.
Cooking ready-made and fresh dumplings with specific settings.
Table of temperatures and durations for different dumpling types.
Cooking grain with liquid, ratios, and settings.
Table of grain types, ratios, temperatures, and durations.
Cooking dried pulses with and without soaking, including ratios.
Table of pulse types, soaking, temperatures, and durations.
Preparing boiled eggs in the steam oven, including piercing and cooling.
Table of temperatures and durations for soft, medium, and hard boiled eggs.
Cooking delicate fruits, juice collection, and settings.
Using collected juice for glazes.
Table of temperatures and durations for various fruits.
Condensate tray placement for color/flavor transfer prevention.
Recommended temperatures for cooking whole meals.
Adjusting cooking duration based on temperature changes.
Step-by-step example of cooking a multi-dish meal.
Optimal temperatures for defrosting various food types.
Packaging removal and standing time after defrosting.
Using the rack and condensate tray for dripping foods.
Partial defrosting for fish, separating frozen items.
Table of defrosting times and standing times for various foods.
Continues table of defrosting times and standing times for various foods.
Guidance on choosing plates or containers for reheating.
Recommended reheating times and adjustments for multiple plates.
How moisture affects the reheating process.
Tips on covering food, portioning, and crispness.
Selecting and preparing glass jars for bottling.
Sorting, cleaning, and preparing fruit for bottling.
Preparing vegetables, including blanching for color retention.
Instructions on filling jars with produce and liquid.
Using residual heat and cooling jars.
Steps for placing jars in the oven.
Table of temperatures and durations for bottling fruit and vegetables.
Sorting and cleaning fruit for juice extraction.
Experimenting with flavors and adding sugar.
Steps for placing fruit and collecting juice.
Ingredients, procedure, and settings for making yoghurt.
Tips for yoghurt setting and milk types.
Procedure and settings for proving dough.
Method for melting gelatine leaves and powder.
Procedure and settings for melting chocolate.
Methods for removing skin from produce, including blanching almonds.
Table of temperatures and durations for skinning produce.
Treating apples for extended storage.
Blanching fruit and vegetables for freezing.
Method and settings for steaming onions.
Method and settings for cooking bacon.
Procedure and settings for disinfecting baby bottles and containers.
Method and settings for heating flannels.
Procedure and settings for decrystallising honey.
Procedure, jar preparation, and settings for making jam.
How to use the food probe for accurate roasting.
Table of core temperatures for various types of meat.
General advice for roasting, including grease filters and preheating.
Using Fan plus in combination with steam for roasting.
Details on combination mode cooking stages for roasting.
Table of cooking parameters for various meats in Combi mode.
Continues table of cooking parameters for poultry and veal in Combi mode.
General advice for baking, including tins, shelf levels, and grease filters.
Using Fan plus for baking cakes and products.
Table of temperatures and durations for Fan plus baking.
Suitability and settings for Cake plus function.
Table of temperatures and durations for Cake plus baking.
Note on using suitable baking containers.
Principles of combination mode baking for finish and browning.
Table of Combi mode baking parameters for various doughs.
Continues table of Combi mode baking parameters for yeast doughs.
Steps for drying food using Fan plus.
Note on unsuitable fruits for drying.
Table of temperatures and durations for drying produce.
Ingredients, method, and settings for apple tart.
Ingredients, method, and settings for apple pie.
Ingredients, method, and settings for baguettes.
Ingredients, method, and settings for farmhouse bread.
Ingredients, method, and settings for butter cake.
Ingredients, method, and settings for croissants.
Ingredients, method, and settings for flat bread.
Ingredients, method, and settings for plaited loaf.
Ingredients, method, and settings for multigrain rolls.
Ingredients, method, and settings for fruit streusel.
Ingredients, method, and settings for quiche.
Ingredients, method, and settings for dark rye bread mix.
Ingredients, method, and settings for raisin whirls.
Ingredients, method, and settings for plaited swiss loaf.
Ingredients, method, and settings for streusel cake.
Ingredients, method, and settings for flan.
Ingredients, method, and settings for white bread.
Ingredients, method, and settings for white rolls.
Ingredients, method, and settings for mixed grain bread.
Ingredients, method, and settings for fillet in puff pastry.
Ingredients, method, and settings for gammon joint.
Ingredients, method, and settings for pork with crackling.
Ingredients, method, and settings for rack of lamb.
Ingredients, method, and settings for fillet of beef.
Ingredients, method, and settings for braised beef.
Ingredients, method, and settings for sirloin joint.
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