en How it works
46
Cooking whole menus with steam
Recommended settings and further information for
cooking a whole menu at once.
Tips for cooking whole menus
¡ Use suitable accessories and ensure that you place
them into the oven the right way round. →Page10
¡ Shelf positions:
– Steaming tray, size M: Shelf position 3
– Steaming tray, size XL: Shelf position 2
– Universal pan: Shelf position1
¡ Place the food with the longest cooking time into
the cooking compartment first. Add the rest of the
food at the appropriate time. This means that all the
food will be ready at the same time.
¡ Follow the cooking instructions for each of the differ-
ent foods.
– The heat-up time varies depending on the size
and weight of the food.
– The cooking time is unaffected by the quantity of
food.
– Use cookware that is steam-resistant.
– Cover the soufflé with film, e.g. cling film.
– Always insert the universal pan at level 1.
¡ The overall cooking time is extended when cooking
whole meals with steam, as a little steam escapes
each time the appliance door is opened and the
cooking compartment has to be reheated.
¡ Wipe the cooking compartment and dry the con-
densate drip tray after using it to cook the meal.
Recommended settings for cooking whole menus
Food Accessory/cook-
ware
Height Type of
heating
→Page9
Temperature in
°C
Steam in-
tensity
Cooking time
in mins
Peeled boiled potatoes,
quartered
Frozen salmon fillets
Broccoli
Perforated steam-
ing tray, size M
+
Unperforated
steaming tray, size
M
+
Steam containers,
XL size
3+3+2 100 - 1. 30
2. 20
3. 10
29.7 Special cooking methods and other
applications
Information and recommended settings for special
cooking methods and other applications, e.g. low-tem-
perature cooking.
Low-temperature cooking
For all prime cuts which are to be cooked rare or "à
point". When slow cooking at low temperatures, meat
and poultry remain juicy and tender.
Low-temperature cooking poultry or meat
Note:When using the low-temperature cooking type of
heating, you cannot delay the start of the programme
by setting an end time.
Requirement:The cooking compartment is cold.
1.
Use fresh, hygienically perfect meat. Pieces without
bones and without a lot of connective tissue are
most suitable.
2.
Place the cookware onto the wire rack at level 1 in
the cooking compartment.
3.
Preheat the cooking compartment and cookware for
approx. 15minutes.
4.
Sear the meat on all sides on the hob at a very high
heat.
5.
Immediately place the meat into the pre-warmed
cookware in the cooking compartment.
To ensure that the temperature in the cooking com-
partment remains constant, keep the cooking com-
partment door closed during low-temperature cook-
ing.
Tips for low-temperature cooking
Here you will find tips for achieving good results when
low-temperature cooking food.
Issue Tip
You want to cook a
duck breast at a low
temperature.
¡ Place the cold duck breast
into a pan.
¡ Sear the skin side first.
¡ Cook the duck breast at low
temperature.
¡ After low-temperature cook-
ing, grill the duck breast for
3 to 5minutes until crispy.
You want to serve
your low-temperat-
ure cooked meat as
hot as possible.
¡ Preheat the serving plate.
¡ Make sure that the accom-
panying sauces are very hot
when you serve them.
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