en
How it works
36
Desserts
An overview of our recommendations for making desserts is provided below.
Food
Cooking tray
Heating function
Temperature in
°C
Cooking time in
min
Tips and informa-
tion
Pineapple, in
1.5 cm slices
(400 g)
Perf un-
perforated steam-
ing tray
85
70 - 80
Vacuum-seal
along with some
butter, honey and
vanilla.
Apple, peeled, in
0.5 cm slices
(2-4 apples)
Perf un-
perforated steam-
ing tray
85
15 - 25
Tip:
The cooking
time may vary de-
pending on the
type of apple.
Vacuum-seal
along with some
caramel sauce.
Bananas, whole
(2-4 bananas)
Perf un-
perforated steam-
ing tray
65
20 - 25
Vacuum-seal
along with some
butter, honey and
a vanilla pod.
Pear, peeled,
sliced (2-4 pears)
Perf un-
perforated steam-
ing tray
85
25 - 35
Add honey or
sugar to sweeten.
Kumquats, halved
(12-16 kumquats)
Perf un-
perforated steam-
ing tray
85
75 - 80
Note:
Rinse un-
der warm water,
cut in half and
deseed.
Vacuum-seal
along with some
butter, a vanilla
pod, honey and
apricot jam.
Vanilla sauce
(0.5 l)
Perf un-
perforated steam-
ing tray
80
15 - 25
Mix 0.5 l milk,
1 egg, 3 egg
yolks, 80 g sugar,
pulp of a vanilla
pod, and va-
cuum-seal.
15.14 Dough proving
Recommended settings for proving dough.
You can prove yeast dough more quickly in your appli-
ance than at room temperature.
Dough proving
1.
Insert the perforated steaming tray into the cooking
compartment.
You may use whichever shelf position you like for
the perforated steaming tray.
2.
Place the mixing bowl with the dough into the per-
forated steaming tray. Do not cover the dough.
3.
Use the recommended settings when configuring
the appliance settings.
Yeast dough
Food
Accessories/
cookware
Shelf position
Heating function
Temperature in
°C
Cooking time in
min
Yeast dough
1 kg
Bowl + perforated
steaming tray
35
20 - 30
Summary of Contents for C17DR00.0
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