23
Dessert, compote
Compote:
Weigh the fruit and add approximately
Y
of the water, and add
sugar and spices according to taste.
Rice pudding
Weigh the rice and add 2.5 times the amount of milk. Ensure
the level of rice and milk in the accessory is no higher than
2.5 cm. Stir after cooking. The remaining milk is quickly
absorbed.
Yoghurt
Heat the milk to 90 °C on the hob. Then leave to cool to 40 °C.
If you are using UHT milk, you do not need to heat it.
Stir in one to two teaspoons of natural yoghurt per 100 ml milk,
or the corresponding amount of yoghurt culture into the milk.
Pour the mixture into clean jars and seal them.
After preparation, leave the glass jars to cool in the refrigerator.
Reheating food
Using Reheat, dishes can be gently reheated. They taste and
look like they have been freshly prepared.
Defrosting
When freezing, lay the food as flat as possible and in portion-
sized pieces at -18 °C. Do not freeze excessively large
quantities. Once defrosted, food will not keep for as long and
spoils more quickly than fresh food.
Leave the food to defrost in the freezer bag, on a plate or on
the perforated cooking container. Always insert the solid
cooking container underneath. The food is then not left lying in
the defrost water and the cooking compartment remains clean.
Use the Defrost operating mode.
If necessary, the food can occasionally be split apart or pieces
which have already defrosted can be removed from the
appliance.
After defrosting, allow the food to stand for a further 5 -
15 minutes to come up to room temperature.
:
Health risk!
When defrosting food from animal sources, you must remove
the liquid that escapes during defrosting. It must never come
into contact with other food. Bacteria could be transferred.
After defrosting, operate the steam oven for 15 minutes at
100 °C using the Steam type of heating.
Defrost meat
Allow pieces of meat which are to be breadcrumbed to defrost
to the point where seasoning and breadcrumbs adhere to the
meat.
Defrosting poultry
Remove from packaging before defrosting. You must tip the
defrost liquid away.
Proving dough
With the Steam operating mode dough proves significantly
more quickly than at room temperature.
You may select any shelf position you wish for the perforated
cooking container.
Place the dough bowl in the perforated cooking container. Do
not cover the dough.
Food
Accessories
Operating mode
Temperature in °C Cooking time
in min.
Yeast dumplings
solid
Steam
100
20
25
Crème caramel
Small perforated Steam
90 - 95
15 - 20
Rice pudding*
solid
Steam
100
25
35
Yoghurt*
Portion sized jars + perfo-
rated
Steam
40
300 - 360
Apple compote
solid
Steam
100
10 - 15
Pear compote
solid
Steam
100
10 - 15
Cherry compote
solid
Steam
100
10 - 15
Rhubarb compote
solid
Steam
100
10 - 15
Plum compote
solid
Steam
100
15 - 20
* You can also use the appropriate programme (see section: Automatic programmes)
Food
Accessories
Level
Operating
mode
Temperature in °C Cooking time
in min.
Vegetables
solid cooking container
3
Steam
100
12 - 15
Pasta, potatoes, rice
solid cooking container
3
Steam
100
5 - 10
Food
Amount
Accessories
Level
Temperature in °C
Cooking time in min.
Chicken drumsticks
0.25 kg
perf
solid
3
1
45 - 50
55 - 60
Berries
0.5 kg
perf
solid
3
1
50 - 55
15 - 20
Fish fillet
0.4 kg
perf
solid
3
1
40 - 45
50 - 55
