19
Cooking, baking and roasting
Operating modes
Steaming
In the steaming mode, steam flows from the boiler into the cooking space. At the same
time, the heating process is supported by hot air. The food is heated up or cooked by
the steam.
Cooking vegetables at 100 °C
A
Use the perforated cooking tray to steam vegetables.
A
Add salt to the vegetables ideally after cooking.
Cooking rice, cereal products and pulses, adding some liquid, at 100 °C
A
Put the food in a suitable glass or porcelain dish or pan, add some liquid and
place on the wire shelf.
Poaching meat and fish at 80 °C to 100 °C
A
Use the perforated cooking tray greased lightly with fat to poach meat and fish.
Extracting juice from fruit and berries at 100 °C
Preparing tricky desserts such as crème caramel at 90 °C
A
Place dishes on the perforated cooking tray.
Making yoghurt at 40 °C
A
Place pots or bowl on the perforated cooking tray.
A
Press the
button 1×.
– Recommended cooking space temperature: 100 °C
(corresponding to maximum boiling temperature)
Range: 30 °C to 100 °C
When steaming, place the stainless steel tray underneath the perforated cook-
ing tray or wire shelf to catch any food spills or condensation.
