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38
en Settings table and tips
Regenerating (reheating)
The steam oven creates the perfect environment for
reheating cooked food without drying it out. The
flavour and quality are virtually indistinguishable
from food that has been freshly prepared.
Do not cover the food. Do not use aluminium foil or
clingfilm.
The figures listed are for portions for one person.
Larger quantities of food can also be warmed up in
the unperforated cooking insert; you will need to
cook the food for longer than the times specified in
the table.
Dough proving (leaving to rise)
The steam oven offers the ideal climate for raising
dough and dough mixtures or dough pieces without
drying them out.
It is not necessary to cover the bowl with a moist
cloth. Raising only takes half as much time as it
used to.
The specified dough proofing time is a
recommendation only. Raise dough until its volume
has doubled.
Defrosting
In the steam oven, you can defrost frozen food
gently and faster than at room temperature.
To do this, use the W "Defrost" operating mode.
The defrosting times specified are intended as a
guide only. The defrosting time depends on the
size, weight and shape of the frozen food: Freeze
your food flat and as individual pieces. This reduces
the defrosting time.
Remove the food from the packaging before
defrosting.
Only defrost the quantity that you need right away.
Remember: Once defrosted, food may not keep for
as long and spoils faster than fresh food. Prepare
defrosted food immediately and cook it thoroughly.
After half of the defrosting time, turn fish or meat or
separate pieces of frozen food, such as berries or
pieces of meat. Fish does not need to be fully
defrosted; it is sufficient to defrost it until the
surface is soft enough for seasoning/spices to
stick.
mWarning – 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.
Slide the solid cooking insert under the food.Pour away
the liquid that collects in the dish or tray as the meat
and poultry defrosts.Then clean the sink and rinse with
plenty of water.Clean the cooking insert in hot soapy
water or in the dishwasher.
After defrosting, operate the steam oven for 15minutes
with 100% humidity at 100°C.
Food Cooking
container
Temperature
in °C
Heating
function
Cooking
time in mins
Remarks
Vegetables Plate, wire rack 90- 100 d10- 15
Starch-based
side dishes
Plate, wire rack 100 d10- 14 e.g. pasta, potatoes, rice; baked or deep fried food
such as french fries or croquettes are not suitable
Plated dishes Plate, wire rack 100 d15- 20
Food Cooking container Temperature
in °C
Heating
mode
Cooking time
in mins
Remarks
Dough mixture - pizza Bowl, wire rack 38 V25
Dough mixture - bread Bowl, wire rack 45 V40 e.g. yeast dough, baking ferment
and sour dough
Dough mixture - brioche Bowl, wire rack 45 V55
Food Cooking
container
Temperature
in °C
Heating
mode
Cooking time
in mins
Remarks
Berries (300 g) Perforated 45- 50 W8- 12
Roast (1,000 g) Perforated 45- 50 W90- 120
Fish fillet (150 g each) Perforated 45- 50 W15- 20
Vegetables (400 g) Perforated 45- 50 W12- 15
Goulash (600 g) Perforated 45- 50 W40- 55
Chicken (1,000 g) Perforated 45- 50 W60- 70
Chicken leg (400 g each) Perforated 45- 50 W40- 50
39
Settings table and tips en
Preserving
In the steam oven, you can preserve fruit and
vegetables without much effort.
Preserve food which is as fresh as possible. When
foods are stored for a relatively long period, their
vitamin content is reduced and they ferment and
spoil more easily.
Use only fruit and vegetables that are in perfect
state.
The steam oven is not suitable for preserving meat.
Check and thoroughly clean preserving jars, rubber
rings, clamps and springs.
Disinfect rinsed jars before preserving in your
steam oven at 100°C and 100% humidity for 20-
25minutes.
Place the jars in the perforated cooking container.
They must not be in contact with each other.
After the specified cooking time, open the
appliance door. Do not remove the preserving jars
from the appliance until they have completely
cooled down.
Extracting juice (soft fruit)
You can effortlessly and cleanly extract berry juice
in the steam oven.
Place the berries in the perforated cooking
container and slide it into the third level from below.
Slide in the unperforated cooking container one
level below it to collect the juice.
Leave the berries in the appliance until no more
juice appears.
Finally, place the berries in a cloth and squeeze out
the rest of the juice.
Preparing yoghourt
You can prepare your own yoghourt in the steam
oven.
Heat up pasteurized milk to 90°C on the cooktop to
avoid disturbing the yoghourt cultures. Long-life
milk (UHT milk) does not need heating. (Note: if you
produce yoghourt with cold milk, this will prolong
the maturation time.)
Important! Allow the milk to cool to 40°C in a water
bath to avoid destroying the yoghourt cultures.
Stir natural yoghourt with declared yoghourt
cultures into the milk (1- 2teaspoons of yoghourt
for every 100ml).
In the case of yoghourt ferment, pay attention to the
notes on the packaging.
Pour the yoghourt into rinsed jars.
You can disinfect the rinsed jars in your steam oven
at 100°C and 100% humidity for 20 - 25 minutes
before pouring in the yoghourt. Make sure you allow
the jars and the oven interior to cool down before
you pour the yoghourt into the jars and place the
jars in the appliance.
After preparing it, place the yoghourt in the fridge.
To get firm yoghourt, add skimmed milk powder
(1 - 2tablespoons per liter) to the milk before
heating it.
Preparing bulky food
To prepare bulky food items, you can remove the
side slide-in racks.
Lift the slide-in racks slightly at the front and pull
them out sideways towards the front.
Place the wire rack directly onto the bottom of the
cooking compartment and place the food or
roasting dish onto the rack. Do not place the food
or roasting dish directly onto the bottom of the
cooking compartment.
Food Cooking container Temperature in °C Humidity in % Cooking time in mins Remarks
Fruit and vegetables (in closed
0.75 l preserving jars)
Perforated 100 100 35 - 40
Beans and peas (in closed 0.75 l
preserving jars)
Perforated 100 100 120
Food Cooking container Temperature in °C Humidity in % Cooking time in mins Comments
Berries Perforated + unperforated 100 100 60–120
Food Cooking container Temperature in °C Humidity in % Cooking time in mins Remarks
Yoghourt mixture (in sealed jars) perforated 45 100 300
39


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