Use and Care Manual

41
Tables and tips
Notes
‒ The cooking times specified are intended as a
guide. The actual cooking times depend on the
quality and temperature of the food before cooking,
the weight and thickness of the food to be cooked.
‒ Always preheat the appliance. Here's how to get the
best cooking results.
The cooking times specified refer to a pre-heated
appliance. Add approximately 5 minutes to these
times if you are placing food into the appliance
without preheating it.
‒ The specifications refer to average quantities for
four people. If you would like to prepare more, you
should calculate a longer cooking time.
‒ Use the cookware specified. If you use other
cookware, cooking times may be longer or shorter.
‒ If you have not made a particular dish before, use
the shortest time specified to start with. You can
extend the cooking time if necessary.
‒ Open the cooking compartment door of the
preheated oven for a short time only and do not
take too long to place your food inside the
appliance.
‒ When using only one cooking container, place it in
the appliance at the second level from the bottom.
‒ When steaming, defrosting, cooking and reheating,
you can use up to three rack levels at a time (rack
levels 2, 3 and 4 from the bottom). This will not
cause flavor to transfer. This allows fish, vegetables
and desserts to be prepared at the same
time.However, the specified cooking times may
need to be extended for large quantities of food.
‒ Only one level can be used for baking; the second
level from the bottom is designated for this.
‒ Do not allow the food to come into contact with the
cooking compartment, grease filter or back panel of
the oven.
‒ The combination steam oven must shut properly.
Keep the seal surfaces clean at all times.
‒ Do not place too many items close together on wire
racks or containers. This is to ensure an optimal
steam circulation.
‒ If you wish to prepare food using steam and the
appliance has been heated to over 212° F (100 °C)
(for example because it has just been used for
baking), allow the appliance to cool down before
steaming your food.Otherwise, the high
temperature will cause your food to dry out.
Vegetables
▯ Vegetables are prepared better in steam than in
boiling water: the taste, color, and consistency are
retained better. Water-soluble vitamins and
nutrients are hardly washed out. Since the
combination steam oven works without pressure at
just 212° F (100°C), the preparation is much
gentler than in a pressure cooker, for example.
▯ All details refer to 1 kg (2 lb) washed vegetables.
▯ For steaming vegetables, use the perforated
cooking insert; insert it in the second level from the
bottom. Insert the unperforated cooking insert
underneath it. Use the vegetable broth as the basis
for a sauce or a vegetable stock.
▯ Blanching takes 8 - 10 minutes in the pre-heated
appliance. If the vegetables or fruit will not be
served immediately, chill in ice water to prevent
continued cooking due to residual heat.
Food Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time in min.
Observations
Artichokes, large perforated 212 (100) 100 30 - 40
Artichokes, small perforated 212 (100) 100 20 - 25
Cauliflower, whole perforated 212 (100) 100 25 - 30
Cauliflower, in florets perforated 212 (100) 100 15 - 25
Beans, green perforated 212 (100) 100 25 - 30
Broccoli, in florets perforated 212 (100) 100 15 - 20 Recipe tip: serve with almonds roasted in
butter.
Fennel, in slices perforated 212 (100) 100 15 - 20