Operating instructions/Installation instructions
Table Of Contents
- Contents
- Warning and Safety instructions
- Caring for the environment
- Guide to the appliance
- Controls
- Description of functions
- Before using for the first time
- Operation
- General notes
- Steam cooking
- Special applications
- Settings
- Note for test institutes
- Cleaning and care
- Problem solving guide
- Optional accessories
- Technical data
- After sales service
Special applications
60
Melt chocolate
You can use the steam oven for melting
any type of chocolate.
Break the chocolate into small
pieces. Place chocolate cake cover-
ing in a perforated cooking container,
leaving it in its packaging.
Place large quantities in a solid cook-
ing container and small quantities in a
cup or a bowl.
Cover the container or the dish with a
lid or with foil that is resistant to tem-
peratures up to 100°C and to hot
steam.
Stir large quantities once halfway
through cooking.
Settings
Temperature: 65°C
Duration: 20minutes
Skinning vegetables and fruit
Cut a cross in the top of tomatoes,
nectarines, etc. This will allow the
skin to be removed more easily.
Place the fruit/vegetables in a perfor-
ated cooking container.
To blanch almonds, it is important to
plunge them into cold water as soon
as they are taken out of the oven,
otherwise the skin cannot be re-
moved.
Settings
Temperature: 100°C
Duration: see chart
Food [min]
Apricots 1
Almonds 1
Nectarines 1
Peppers 4
Peaches 1
Tomatoes 1
Duration