en How it works
36
Food Accessory/cookware Height Type of
heating
Temperature in
°C/grill setting
Cooking time in
mins
Fillet of beef, medium, 1kg Pan support
+
Universal pan
3 210-220 40-50
2
Pot-roasted beef, 1.5kg
3
Covered cookware 2 200-220 130-150
Sirloin, medium, 1.5kg Pan support
+
Universal pan
3 200-220 60-70
2
Burger, 3–4cm thick Pan support 4 3 25-30
4
Leg of lamb, boned, medium,
1.5kg
5
Uncovered cookware 2 170-190 70-80
6
Fish, grilled, whole, 300g, e.g.
trout
7
Pan support 2 160-180 20-30
1
Preheat the appliance.
2
Turn the dish between halfway and two-thirds through the cooking time.
3
At the start, add liquid to the cookware so that at least 2/3 of the joint is covered in liquid
4
Turn the dish 2/3 of the way through the cooking time.
5
Pour water into the dish so that it covers the base.
6
Do not turn the food.
7
Slide the universal pan underneath the wire rack.
Yoghurt
Use your appliance to make yoghurt.
Making yoghurt
1.
Remove the accessories and shelves from the
cooking compartment.
2.
Heat 1litre of whole 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.
3.
Mix 150g of chilled yoghurt into the milk.
4.
Pour the mixture into small containers, e.g. cups or
small jars.
5.
Cover the containers with film, e.g. cling film.
6.
Place the containers on the cooking compartment
floor.
7.
Use the recommended settings when configuring
the appliance settings.
8.
After making the yoghurt, leave it to cool in the refri-
gerator for at least 12hours.
Recommended settings for desserts and compote
Food Accessory/cookware Height Type of
heating
→Page8
Temperature in
°C
Cooking time in
mins
Yoghurt Individual moulds Cooking
compart-
ment floor
40-45 8–9 hrs
28.6 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 2 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.
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