User manual

6.11 Steam cooking
WARNING!
Use only cold tap water. Do
not use filtered
(demineralised) or distilled
water. Do not use other
liquids. Do not put flammable
or alcoholic liquids into the
water drawer.
1. Press the cover of the water drawer to
open it and extract it from the
appliance.
2. Fill the water drawer with cold water to
the maximum level (around 950 ml).
Use the scale on the water drawer.
The water supply is sufficient for
approximately 50 minutes.
3. Put the water drawer to its initial
position.
If the water drawer is wet
after you fill it with water,
wipe it with a soft cloth
before you insert it in the
appliance.
4.
Activate the appliance.
5. Prepare the food in the correct
cookware.
6. Select a steam heating function and
the temperature.
7. If necessary, set the function Duration
or End Time .
The first steam shows after
approximately 2 minutes. An acoustic
signal sounds when the appliance is at
approximately the set temperature.
The signal sounds at the end of the
cooking time.
8. Deactivate the appliance.
9. Empty the water drawer after the
steam cooking is completed.
CAUTION!
The appliance is hot.
There is a risk of burns.
Be careful when you
empty the water drawer.
When the water drawer is
running out of water, an
acoustic signal sounds and
the water drawer needs to be
refilled to continue the steam
cooking as described above.
Let the appliance dry fully
with the door open.
To speed up the drying you
can heat up the appliance
with hot air at temperature
150 °C for approximately 15
minutes.
Steam can condensate on the bottom of
the cavity and the visibility inside the
appliance can be limited. If this occurs, dry
the cavity when the appliance is cool.
At the end of a steam
cooking cycle, the appliance
cooling fan runs at a higher
speed to evacuate in a better
way the excess of steam.
This is normal.
6.12 SousVide Cooking
• With no evaporative losses of flavour
volatiles and moisture, food keeps its
full aroma
• Tender texture of meat and fish
• Food keeps all minerals and vitamins
• Less spices are necessary as food
keeps its natural flavour
• Better workflow as it is not necessary
to prepare and serve food at the same
time and place
• Low cooking temperature minimizes
the risk of overcooking
• Portioning of the food makes it easy to
hold
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