Instructions for Use
Table Of Contents
- Combination steam oven
- en-us
- Table of contents
- 1 IMPORTANT SAFETY INSTRUCTIONS
- 2 Preventing material damage
- 3 Environmental protection and energy-saving
- 4 Familiarizing yourself with your appliance
- 5 Accessories
- 6 Before using for the first time
- 7 Basic Operation
- 8 Timer functions
- 9 Long-term timer
- 10 Childproof lock
- 11 Automatic programs
- 12 Individual recipes
- 13 Core temperature probe
- 14 Home Connect™
- 15 Basic settings
- 16 Cleaning and maintenance
- 17 Troubleshooting
- 18 How it works
- 18.1 General cooking tips
- 18.2 Vegetables
- 18.3 Fish
- 18.4 Fish – low-temperature steaming
- 18.5 Meat – cooking at higher temperatures
- 18.6 Fish and poultry – low-temperature cooking
- 18.7 Poultry
- 18.8 Sous-vide cooking
- 18.9 Grilling
- 18.10 Side dishes
- 18.11 Desserts
- 18.12 Miscellaneous
- 18.13 Baked goods
- 18.14 Dough proving - leaving to rise
- 18.15 Reheating – warming
- 18.16 Defrosting
- 18.17 Preserving food
- 18.18 Juicing – berries
- 18.19 Preparing yogurt
- 18.20 Preparing bulky food
- 18.21 Tips for keeping acrylamide levels to a minimum when cooking
- 19 Disposal
- 20 Customer Service
- 21 STATEMENT OF LIMITED PRODUCT WARRANTY
How it works en-us
39
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Kohlrabi, sliced Perforated steam con-
tainer
212 (100) 100 25-35
Leeks, sliced Perforated steam con-
tainer
212 (100) 100 20-30
Leeks, whole Perforated steam con-
tainer
212 (100) 100 35-45
Bell pepper, stuffed Perforated steam con-
tainer
355-390
(180-200)
or
100
or
80
20-25 Preheat.
With meat filling,
brown the filling in ad-
vance.
Potatoes boiled in the
skin, approx. 1.7oz
(50g) apiece
Perforated steam con-
tainer
212 (100) 100 30-35
Potatoes boiled in the
skin, approx. 3.5oz
(100g) apiece
Perforated steam con-
tainer
212 (100) 100 35-40
Brussels sprouts Perforated steam con-
tainer
212 (100) 100 25-30
Beets, sliced Perforated steam con-
tainer
212 (100) 100 65-75
Asparagus, green Perforated steam con-
tainer
212 (100) 100 15-20
Asparagus, white Perforated steam con-
tainer
212 (100) 100 20-35
Spinach Perforated steam con-
tainer
212 (100) 100 8-12 Then sweat in a pot
with onions and garlic.
Sweet potatoes, sliced Perforated steam con-
tainer
212 (100) 100 15-20
Peeled tomatoes Perforated steam con-
tainer
212 (100) 100 3-4 Preheat.
Cut the tomatoes, and
rinse with ice-cold wa-
ter after steaming.
Zucchini, sliced Perforated steam con-
tainer
212 (100) 100 15-20
Snap peas Perforated steam con-
tainer
212 (100) 100 10-15
18.3 Fish
Take note of the recommended settings for fish.
¡ Steaming is a cooking method that does not use any fat
and does not allow fish to dry out.
¡ For food hygiene reasons, ensure that fish has a core
temperature of at least 145-150°F (62-65°C) after
cooking. This is also the ideal cooking temperature.
¡ To ensure that the natural flavor is retained and that
less water is removed from the fish, do not season the
fish with salt until after cooking.
¡ When using the perforated cooking container: You can
grease the container if the fish sticks too much.
¡ Slide the unperforated cooking insert into the first level
from the bottom to avoid getting fish stock on the oven
cavity surfaces.
¡ For fillets with skin: Place the fish on the rack or tray
with the skin side up – this helps to retain its texture and
flavor.
Fish – steaming fish
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Sea bream, whole,
1.1lb (500g) apiece
Perforated steam con-
tainer
212 (100) 100 20-30 Can be cooked in
swimming position if
you set it on half a
potato.