en
How it works
40
Desserts
Making crème caramel or crème brûlée
1.
Use your preferred recipe to make the mixture for
the crème.
2.
Pour the mixture into moulds until the mixture is
2-3 cm deep.
3.
Place the moulds into the perforated steaming tray
(size XL).
4.
Cover food that you would normally cook in a bain
marie with film, e.g. cling film.
5.
Use the recommended settings when configuring
the appliance settings.
6.
If the moulds are made from very thick material, ex-
tend the cooking time.
Making yoghurt
1.
Remove the accessories and shelves from the
cooking compartment.
2.
Heat 1 litre 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 150 g 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 12 hours.
Recommended settings for desserts and compote
Food
Accessory/cook-
ware
Height
Temperature in
°C
Steam in-
tensity
Cooking time
in mins
Crème brûlée
Individual moulds
1
85
-
20-30
Crème caramel
Individual moulds
1
85
-
25-35
Yoghurt
Individual moulds
Cooking
compart-
ment floor
35-40
-
300-360
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. →
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Shelf positions:
– Steaming tray, size M: Shelf position 3
– Steaming tray, size XL: Shelf position 2
– Universal pan: Shelf position 1
¡
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.
