User manual

• For cooking times longer than 30 minutes
or when cooking larger quantities of food,
top up water, if necessary.
•
With the Steam Cooking
oven func-
tion remove the grease filter ; otherwise,
cooking time is longer.
• If the appliance is not used for prolonged
periods, thoroughly rinse out the water
drawer, connecting hoses and steam gen-
erator (see section Cleaning and Care.)
Note on the tables for Steam Cooking
and Interval Steam Cooking
The tables below give the required tempera-
ture settings, cooking times and oven levels
for a selection of typical dishes.
• Temperatures and cooking times are for
guidance only, as these will depend on the
composition and size of the food to be
cooked, the quantity of the food and the
type of ovenware.
• If you cannot find the settings for a partic-
ular recipe of your own, look for the one
that is most similar.
• Unless otherwise stated, the values given
in the tables assume that cooking is star-
ted with the oven cold.
Steam Cooking
The Steam Cooking
method of prepa-
ration is suitable for all types of food, whether
fresh or frozen. It can be used for cooking,
warming, defrosting, poaching, or blanching
vegetables, meat, fish, pasta, rice, sweet
corn, semolina and eggs.
Cooking of menus
Complete menus can be prepared in one go.
Ideally dishes that require similar cooking
times should be chosen. This will prevent in-
dividual components being under or over
cooked. The amount of water to be used will
depend on the largest amount of water
specified for the individual components
chosen. For information, see Table.
The dishes should be positioned in suitable
cooking containers on the oven shelves. The
gap between the oven shelves must be ad-
justed so that the steam can get to every
dish.
When cooking meals, the share of water to
rice is to be increased from 1: 1.5 to 1 : 2 in
contrast to the specifications in the table.
Sterilising containers
The Steam Cooking
function makes it
possible to sterilise containers, e. g. babies'
bottles using steam. To do this place the
cleaned containers in the middle of the oven
shelf on the 1st shelf level with the opening
facing downwards. Insert the containers into
the oven at a slight angle. Fill the maximum
amount of water (650 ml) and select a time
of 40 min. at 96°C.
Steam Cooking Table
Food to be cooked Water to add via
water drawer ml
Tempera-
ture °C
Oven lev-
el
Time
1)
in
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
Kohlrabi/celery /fennel 550 96 2 35-40
Courgettes, sliced 400 96 2 20-25
electrolux 17