User manual
HELPFUL HINTS AND TIPS
The temperature and baking
times in the tables are guidelines
only. They depend on the recipes,
quality and quantity of the ingre-
dients used.
COOKING WITH STEAM
Cookware for steam cooking
• Use only heat and corrosion resistant
cookware.
• Chrome steel food containers are cor-
rect too (included with some models).
Shelf positions
• There correct shelf positions are in the
table below. Count the shelf positions
from the bottom to the top.
General notes
• When you cook longer than 30 minutes
or when you cook large quantities of
food, add water if it is necessary.
• Put the food in the correct cooking con-
tainers and put the containers on the
shelves. Keep the distance between the
shelves to let the steam get to each
container.
• After each use, remove the water from
the water drawer, connecting hoses
and steam generator. Refer to the
chapter "Care and cleaning".
Note on the tables for steam cooking
• The tables give data for typical dishes.
• The temperature and time are for guid-
ance only and depend on the composi-
tion, size, quantity of food and the
cookware.
• Use a similar recipe if you cannot find
the settings for your recipe.
• Start the cooking with a cold oven if the
data in the tables does not recommend
differently.
• When you cook rice, because of its abil-
ity to absorb water, use a water to rice
ratio of 1.5:1 - 2:1.
Steam Cooking table
Food Water in the
water drawer
(ml)
Tempera-
ture (°C)
Shelf posi-
tion
Time
(min)
Risotto 400 96 2 25 - 30
Rice (with liquid 1 : 1) 650 96 2 35 - 40
Cornmeal (polenta, with
liquid 1 : 3)
550 96 2 35 - 40
Jacket potatoes, medium-
sized
650 96 2 50 - 60
Boiled potatoes 550 96 2 35 - 40
Ratatouille 400 96 2 25 - 30
Brussels sprouts 550 96 2 30 - 35
Broccoli in florets 550 96 2 25 - 30
Cauliflower, whole 650 96 2 40 - 45
Cauliflower in florets 600 96 2 30 - 35
Sauerkraut 650 96 2 50 - 60
Tomatoes, whole 250 96 2 15 - 20
Beetroot, whole 550 96 2 60 - 70
ENGLISH
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