How it works en
43
In contrast to cooking with added steam, the meat
does not become crispy on the outside.
¡ Use uncovered, heat-resistant cookware that is suit-
able for cooking with steam.
¡ The perforated steaming tray, size XL, is the best
option here. To catch any liquid that drips down,
slide the universal pan into the cooking compart-
ment one level below.
Alternatively, you can place a glass dish onto the
wire rack.
¡ Cover food that you would normally cook in a bain
marie with film, e.g. cling film.
¡ You do not need to turn the food.
¡ To obtain a slightly different flavour, you can sear
the meat, poultry or fish before steaming. Reduce
the cooking time.
¡ Larger food items require a longer heat-up time and
a longer cooking time.
¡ If you are using several pieces which are the same
weight, the appliance's heat-up time is increased.
The cooking time remains the same.
¡ Open the door as infrequently as possible during
steaming. Wipe the condensate drip tray after pre-
paration. If the condensate drip tray overflows, this
may cause damage to kitchen units.
¡ The main part of the user manual contains informa-
tion on how to configure the steam settings.
→"Steaming", Page17
Vegetables on several levels
You can easily cook more than one type of food or
even whole menus, e.g. broccoli and potatoes, on 2
levels. →Page46
Rice or cereal products
¡ Add water or liquid in the specified ratio.
For example, 1:1.5 means add 150ml liquid for
every 100g rice.
29.5 Cooking instructions for ready meals
¡ The cooking result greatly depends on the quality of
the food. Pre-browning and irregularities may
already be present in the food before cooking.
¡ Do not use frozen products that are covered with a
thick layer of ice. Remove any ice on the food.
¡ Take ready meals out of the packaging.
¡ If you are warming or cooking the ready meal in
cookware, make sure that the cookware is heat-res-
istant.
¡ Distribute foods that are in the form of separate
pieces, such as bread rolls and potato products, so
that they are spread out flat and evenly on the ac-
cessory. Leave a little space between the individual
pieces.
¡ Follow the manufacturer's instructions on the pack-
aging.
29.6 List of foods
Recommended settings for a variety of foods, sorted into food categories.
Recommended settings for various types of food
Food Accessory/cook-
ware
Height Type of
heating
Temperature in
°C/grill setting
Steam
level
Cooking time
in mins
Sponge cake, delicate Ring-shaped tin
or
Loaf tin
1 150-170 - 60-80
Fruit tart or cheesecake
with shortcrust pastry
base
Springform cake
tin, diameter 26 cm
1 170-180 - 60-80
Sponge flan, 6 eggs Springform cake tin
Ø 28 cm
1 150-160 1
Off
1. 10
2. 25-35
Sponge flan, 6 eggs Springform cake tin
Ø 28 cm
1 150-160 - 50-60
Shortcrust tart with moist
topping
Universal pan 1 160-180 - 60-80
Yeast cake with moist
topping
Universal pan 1 180-190 - 30-45
Swiss roll Baking tray 1 190-210
1
1 10-15
Muffins Muffin tray 1 170-190 - 15-30
Small yeast cakes Baking tray 1 160-180 2 25-35
Biscuits Baking tray 2 140-160 - 15-30
Biscuits, 2levels Universal pan
+
Baking tray
3+1 130-150 - 20-35
1
Preheat the appliance.
2
Turn the dish 2/3 of the way through the cooking time.
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