Page 2 - Contents
General notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Cooking containers / Container rack . . . . . . . . ...
Page 4 - General; Cooking containers / Container rack; . The steam can reach the food; Universal tray / Combi rack; General notes
Please read through the operating instructions carefully tohelp you familiarise yourself with the appliance and also forinformation on how to use the different functions. This section contains general information. You will find moredetailed information about particular foods and how to cookthem in t...
Page 5 - – The container must be suitable for using in an oven and; Steam cooking; The advantages of cooking with steam
Safety notches The universal tray, combi rack and container rack havenon-tip safety notches which prevent them being pulled rightout when they only need to be partially pulled out. They needto be lifted in order to remove them from the oven. Your own containers You can also use your own containers. ...
Page 6 - When cooking with liquid only fill the cooking container; Your own recipes
Shelf level You can select any shelf level. You can also cook on severallevels at the same time. This will not alter the cookingduration. Temperature A maximum temperature of 100 °C is reached when steamcooking is taking place. Most types of food will cook at thistemperature. Some more delicate type...
Page 7 - Steam cooking / Vegetables
Fresh vegetables Prepare fresh vegetables in the usual way, i.e. wash, cleanand cut them up. Deep frozen vegetables Frozen vegetables do not need to be defrosted beforehand,unless the vegetables have been frozen together in a block. Frozen and fresh vegetables which take the same length oftime to co...
Page 13 - . Place the fish scraps together with; Blue fish; is fish which is cooked in water and vinegar. It is
Duration The cooking duration depends on the thickness and thetexture of the fish, and not on the weight. The thicker the fish,the longer the cooking duration. A 3 cm thick piece of fishweighing 500 g will take longer to cook than a 2 cm thickpiece of fish weighing 500 g. The longer fish cooks, the ...
Page 15 - Shellfish; Preparation; Steam cooking / Universal
Shellfish Preparation Defrost frozen shellfish before cooking with steam. Peel, remove and discard the intestines, and then wash theshellfish. Cooking containers Use perforated containers to cook shellfish and grease thembeforehand. Duration The longer shellfish are cooked, the tougher they become.U...
Page 16 - Mussels
Mussels Fresh mussels , Only cook mussels which are closed. N.B. Do not eat mussels which have not opened afterbeing cooked. Danger of food poisoning. Steep fresh mussels in water for a few hours before cookingto rinse out any sand. Then scrub the mussels thoroughly toclean them. Deep frozen mussels...
Page 17 - Rice; Settings; Basmati rice
Rice Rice swells when cooked and needs to be cooked in liquid.The proportion of rice to liquid will vary depending on thetype of rice. The rice absorbs all the liquid and so none of the nutrientsare lost. Function (depending on model) Steam Cooking / UniversalCook universal ! Settings Ratio Rice : L...
Page 18 - Pasta; as the pasta will start to swell
Pasta Dry pasta Dry pasta swells when it is cooked and needs to be cookedin liquid. The liquid must cover the pasta. Using hot liquidgives better results. Settings for dry pasta Reduce the cooking time recommended by the manufactureron the packaging by about 1/ 3 as the pasta will start to swell dur...
Page 19 - Dumplings; Cook fresh dumplings in a greased, perforated container.; Yeast dumplings
Dumplings Ready made boil-in-the-bag dumplings need to be wellcovered with water as otherwise they can fall apart. This isbecause even although they have been soaked in waterbeforehand they will not absorb enough moisture. Cook fresh dumplings in a greased, perforated container. Function (depending ...
Page 20 - Grain; Grain can be cooked whole or cracked.; Amaranth
Grain Grain swells during cooking and needs to be cooked inliquid. The proportion of grain to liquid will vary depending onthe type of grain. Grain can be cooked whole or cracked. Function (depending on model) Steam Cooking / UniversalCook universal ! Settings Ratio Grain : Liquid Temperature in °C ...
Page 21 - Dried pulses; Lentils; Beans
Dried pulses Pulses swell during cooking and need to be cooked in liquid.The ratio of pulses to liquid should be 1:3. Soak pulses for at least 10 hours in cold water beforecooking. Soaking makes the pulses more digestible andshortens the cooking duration required.Exception: Lentils do not need to be...
Page 22 - Hen’s eggs
Hen’s eggs Use a perforated container to prepare boiled eggs in thesteam oven. The eggs do not need to be pierced before cooking as theyare gradually warmed during the heating up phase and so donot burst when they are cooked with steam. Plunge the eggs into cold water after cooking to stop themfrom ...
Page 23 - Fruit; Useful tip
Fruit Cook delicate types of fruit, the skin of which burst easily(e.g. apricots) at 90 °C only. Cook fruit in a solid container so that none of the juice is lost.If you wish to cook fruit in a perforated container, place asolid container directly underneath it to collect the juice. Useful tip You c...
Page 24 - Menu cooking
You can use the steam oven to cook a whole meal containingtypes of food which have different cooking durations, e.g. fishfillet with rice and broccoli. The food which has the longestcooking duration is placed in the steam oven first and theneach subsequent dish is placed in the oven at theappropriat...
Page 25 - Example
Example Rice 20 minutes Fish fillet 6 minutes Broccoli 4 minutes 20 minutes - 6 minutes = 14 minutes (1st cooking duration:rice)6 minutes - 4 minutes = 2 minutes (2nd cooking duration: fishfillet)Remaining time = 4 minutes (3rd cooking duration: broccoli) Duration 20 min - rice 6 min - fish fillet 4...
Page 26 - 0 °C is the best temperature for defrosting.; Before and after defrosting; Remove all packaging before defrosting.; Cooking container; It is particulary important to observe food hygiene; Useful tips; Do not refreeze food once it has thawed.; Defrosting
It is much quicker to defrost items in the steam oven than atroom temperature. Temperature 60 °C is the best temperature for defrosting. Exceptions: 50 °C for minced meat and game. Before and after defrosting Remove all packaging before defrosting. Exceptions: Leave bread, biscuits and cakes in thei...
Page 29 - Reheating
The steam oven is very effective at reheating food gently,without drying it out or cooking it further. The food will reheatevenly and does not need to be stirred during the reheatingprocess. You can reheat individual dishes or plated meals which havebeen prepared previously (e.g. meat, vegetables an...
Page 30 - Vegetables and fruit; Glass jars; Bottling
Vegetables and fruit Only use unblemished, fresh produce which is in goodcondition for bottling. Glass jars Use clean glass jars and accessories and check them for anydefects. Glass jars with twist off lids or glass lids with arubber seal are suitable. Make sure that all the glass jars are the same ...
Page 32 - Cakes
Cakes Creamed, sponge and yeast dough mixtures are suitable forbottling. Cakes will keep for approx. six months.However, cakes with fruit are not suitable for storage and must be consumed within two days. Glass jars Use clean glass jars and accessories and check them for anydefects. The jars must be...
Page 33 - Preparing yoghurt; You can buy yoghurt jars from specialist cook shops.; Procedure; Steam Cooking / Universal; Special programmes
Preparing yoghurt To make yoghurt, you will either need fresh live yoghurt oryoghurt culture, obtainable from health food shops. You can use either unchilled long-life milk or fresh milk. Theyoghurt and milk should have the same percentage fat.If using fresh milk it should first be heated up to 90 °...
Page 34 - Proving dough; Prepare the dough according to the recipe.; Melting gelatine; : Completely cover the gelatine leaves with
Proving dough Procedure ^ Prepare the dough according to the recipe. Function (depending on model) Combination mode / Fan plusCombination modeCombination mode - Baking Settings Temperature: 30 °CMoisture: 100 %Duration: according to recipe Melting gelatine Procedure ^ Gelatine leaves : Completely co...
Page 35 - Melting chocolate; Break chocolate up into small pieces.
Melting chocolate You can use the steam oven for melting any type ofchocolate. Procedure ^ Break chocolate up into small pieces. ^ Place large quantities in a solid container and smallquantites in a cup or a dish. ^ Cover the container or the dish with temperature (up to100 °C) and steam resistant c...
Page 36 - Skinning vegetables and fruit
Skinning vegetables and fruit Procedure ^ Cut a cross in the top of tomatoes, nectarines etc. This willallow the skin to be removed more easily. ^ Place the vegetables or fruit in a perforated container if youare using steam, and on the universal tray if you aregrilling. ^ To blanch almonds, it is i...
Page 37 - Apple storage; Blanching
Apple storage You can treat homegrown apples in the steam oven toincrease the length of time you can store them for. Oncetreated, the apples will keep for 5 to 6 months when stored ina dry, cool and well-ventilated place. This method is onlysuitable for apples and not for other types of fruit. Funct...
Page 38 - Steaming onions; Bacon; This does not brown the bacon.
Steaming onions Steaming means cooking the onions in their own juices, withthe addition of a little fat if necessary. Procedure ^ Cut the onions up into small pieces and place them in asolid cooking container with a little butter. ^ Cover the container or the dish with temperature (up to100 °C) and ...
Page 39 - Disinfecting containers; Place the container on the lowest shelf level.
Disinfecting containers The steam oven will disinfect baby bottles and othercontainers so that at the end of the programme they are asgerm free as they would have been had they been boiled.Check beforehand that all parts, teats etc. are declared bythe manufacturer to be heat resistant to 100 °C and ...
Page 40 - Heating flannels; Moisten flannels and them roll them up.; Decrystallising honey; Stir the honey once during the cooking procedure.
Heating flannels Procedure ^ Moisten flannels and them roll them up. ^ Place them beside one another in a perforated cookingcontainer. Function (depending on model) Steam Cooking / UniversalCook universal ! Settings Temperature: 70 °CDuration: 2 minutes Decrystallising honey Procedure ^ Loosen the l...
Page 41 - Making jam
Making jam Only use unblemished, fresh produce which is in goodcondition for making jam. Glass jars Only use clean, washed, unchipped jars that are in goodcondition, with a twist-off lid with a volume of up to 250 ml. Once it has been filled with jam, wipe the rim of the jar with aclean cloth and ho...
Page 42 - Food probe
How the food probe works The tip of the probe is pushed into the centre of the meatwhere it measures the core temperature continuously. The core temperature set will depend on the how well youwant the meat cooked (i.e. rare or well done) and also thetype of meat. A temperature within a range of 30 °...
Page 43 - these will disturb the radio signal.
When to use it The food probe can be used with the following functions:- Combination mode Fan plus- Combination mode Conventional heat- Fan plus- Fan grill- Conventional heat- Intensive bake- Cake plus Important notes about using the food probe To ensure optimum results, please observe the following...
Page 44 - Perpare the food in the usual way.
The metal tip of the food probe must be fully inserted into thecentre of the food. The handle should be angled upwards.Make sure it is not horizontal or pointing towards the cornersof the oven or the door. Do not let the metal tip touch any bones or insert it into aparticularly fatty area of the mea...
Page 46 - Please ensure that the grease filter is in place correctly.; Roasting
We recommend using Combination mode Fan plus orCombination mode Conventional heat for roasting. Please ensure that the grease filter is in place correctly. Frozen meat must be defrosted before it is cooked. Nevercook from frozen. You do not need to preheat the oven for roasting. Theprepared meat is ...
Page 47 - Combination mode
Combination mode The lower the temperature in the cooking compartmentcompared to the core temperature, the longer the cookingprocess and therefore the more tender the result. Roast meat on the rack with the universal tray underneath.The meat juices will collect in the tray and can be used tomake a g...
Page 48 - Roasting chart
Roasting chart Type of meat Function Stage Temperature in °C Moisture in % Duration in minutes Core temperature Poultry Chickendrumsticks Combination mode Fan plus 12 200 200 - 225 9530 15 25 - 35 -- Duck up to 3 kg Combination mode Fan plus 123 100130 200 - 220 953030 3075 20 - 30 --- Goose thighs ...
Page 50 - Baking
Fan plus For baking on several levels at the same time When using Fan plus, reduce the temperatures given forConventional heat by about 20 °C. Conventional heat For baking traditional recipes, e.g. fruit cake, casseroles. Alsoideal for soufflés. Only bake on one level at a time. Place tray cakes on ...
Page 52 - Baking tips; Bakeware; Baking parchment is only necessary when baking:
Baking tips Only bake cakes, pizza, chips etc until they are golden. Donot overcook them. Remove the grease filter from the back wall. Otherwise resultscan be uneven. (Exception: fit the grease filter when bakingopen deep fresh fruit flans, e.g. plum or damson or pizza withlots of topping). Bakeware...
Page 53 - Bake on a maximum of two shelf levels at the same time.; Notes about the chart; Select the lowest temperature given in the chart.
Frozen food When baking deep frozen products such as chips,croquettes, cakes, pizza and baguettes, use the lowesttemperature quoted on the manufacturer's packaging. Cook frozen desserts, pizza or baguettes on bakingparchment on the rack. Cooking large frozen items on thebaking tray or the universal ...
Page 54 - Baking chart
Baking chart Function Stage Temperature in °C Moisture in % Duration in minutes Sponge mix Tin Conventional heat - 160 - 170 - 25 - 35 Tray Fan plus - 150 - 180 - 25 Puff pastry Filled Combination mode Fan plus 1234 100 190 - 210190 - 210190 - 210 100 907520 7 10 56 Small pastries Combination mode F...
Page 57 - Grilling
The appliance door must remain shut during grilling, asotherwise the controls would become hot. Danger ofburning. Do not use the food probe when using Full grill, Economygrill and Combination mode/Grill. Use – Full grill / Economy grill for grilling thin cuts and for browning cooked dishes, e.g. pas...
Page 58 - – If there is very little resistance to the pressure of the spoon,
Useful tips Marinate lean meat or brush it with oil. Do not use other typesof fat as they can burn and cause smoke. It is best to grill food of a similar thickness at the same timeso that the grilling time for each item does not vary toogreatly. Turn the food as quickly as possible to prevent the ov...
Page 59 - Grilling chart
Grilling chart Food Shelf level for the rack Function Step Temperature in °C Moisture in % Duration in minutes Fish Trout*/**250 g 2 Fan grill - 200 - 20 - 25 Trout*/**250 g 2 Full grill - 225 - 25 - 30 Trout*/**500 - 600 g 2 Full grill - 225 - 25 - 30 Salmon*/**800 - 1000 g 2 Full grill - 190 - 40 ...
Page 61 - Drying food
Only use the Fan plus function to dry food so that moisturecan be dissipated. Procedure ^ Cut the produce into similar sized pieces. ^ Divide the pieces out evenly on the rack or in a solidcontainer. ^ Insert the condensate tray at the lowest level. Useful tip Bananas and pineapple are not suitable ...
