Instructions for Use

How it works en-us
55
18.16 Defrosting
In your appliance, you can defrost frozen food gently and
faster than in the refrigerator and more evenly than in the
microwave.
WARNING
There is a risk of salmonella from meat and poultry. Meat
and poultry may transmit germs.
▶ When defrosting food from animal sources, you must
remove the liquid that escapes during defrosting. En-
sure that the liquid that escapes during defrosting never
comes into contact with other foods.
▶ Slide the unperforated 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 it with plenty of water. Clean the cooking insert in
hot soapy water or in the dishwasher.
▶ After defrosting, operate the combi-steam oven for
15minutes using hot air at 180°C.
¡ To do this, use the "Defrost" operating mode.
¡ With this operating mode, no preheating is necessary.
¡ The defrosting times specified are intended as a guide
only. The defrosting time depends on the size, weight
and shape of the frozen food. To reduce the defrosting
time, freeze your food flat and in individual pieces.
¡ Remove the food from the packaging before defrosting.
¡ Only defrost the quantity that you need right away.
¡ Remember: Food that has been defrosted may not keep
for as long as fresh food and it will spoil more quickly.
Prepare defrosted food immediately and cook it thor-
oughly.
¡ After half of the defrosting time, turn fish or meat and
separate pieces of frozen food, such as berries or
pieces of meat. Fish does not need to be fully defrosted.
When the surface is soft enough to absorb the spices,
the fish is sufficiently defrosted.
Defrosting
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Berries, 11oz (300g) Perforated steam con-
tainer
115-120
(45-50)
- 6-8
Roast, 2lb 4oz -
3½lb (1-1.5kg)
Perforated steam con-
tainer
115-120
(45-50)
- 90-120
Fish fillet, 5oz (150g)
apiece
Perforated steam con-
tainer
115-120
(45-50)
- 15-20
Vegetables, 14oz
(400g)
Perforated steam con-
tainer
115-120
(45-50)
- 10-12
Goulash, 1lb 5oz
(600g)
Perforated steam con-
tainer
115-120
(45-50)
- 40-55
Chicken, 2lbs 4oz
(1kg)
Perforated steam con-
tainer
115-120
(45-50)
- 60-70
Chicken thighs, 14oz
(400g) apiece
Perforated steam con-
tainer
115-120
(45-50)
- 40-50
18.17 Preserving food
Preserve fruit and vegetables in jars.
¡ You can easily preserve fruit and vegetables in your ap-
pliance.
¡ Cook food as soon as possible after purchase or after it
has been harvested. Prolonged storage reduces the vi-
tamin content and means that food is on the verge of
fermenting.
¡ Only use fruit and vegetables that are in good condition.
¡ The appliance is not suitable for preserving meat.
¡ Carefully check and clean the preserving jars, rubber
sealing rings, clips and springs.
¡ Sterilize the washed jars in your combi-steam oven for
20 to 25minutes at 210°F (100°C) and 100% humid-
ity before preserving.
¡ Place the sealed preserving jars in the perforated cook-
ing container. They must not be in contact with each
other.
¡ Once the cooking time has elapsed, open the oven cav-
ity door. Do not remove the preserving jars from the
oven cavity until they have completely cooled down.
Preserving food
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Fruit, vegetables, in
sealed ½pint preserv-
ing jars (0.75l)
Perforated steam con-
tainer
212 (100) 100 35-40