Instruction for Use

32
Steam
Forced Air
Forced Air + Steam
For cooking with steam
TEMPERATURE
END TIME
COOK TIME
100°C 00:20
15:34
Steam
MANUAL
STEAM

PRESS THE OK / SELECT BUTTON .

USE THE UP / DOWN BUTTONS to select which setting to edit.

PRESS THE OK / SELECT BUTTON to confirm.

USE THE UP / DOWN BUTTONS to change the setting.

PRESS THE OK / SELECT BUTTON to confirm.
(Repeat step 2 & 5 if needed).

PRESS THE START BUTTON .
U
SE THIS FUNCTION FOR such food as
vegetables, fish, juicing fruit and
blanching.
ENSURE the oven has cooled
below 100°C before us-
ing this function. Open the
door and let cool off.



FOOD TEMP °C TIME ACCESSORIES HINTS
RED BEATS SMALL
100°C
50 - 60 M
IN.
S
TEAM TRAY
on level 3
Drip tray
on level 1
RED CABBAGE
S
LICED
30 - 35 MIN.
WHITE CABBAGE 25 - 30 M
IN.
WHITE BEANS S
OAKED 75 - 90 MIN.
DRIP TRAY
on level 3
ADD DOUBLE amount of
water
FISH TERRINE 75 - 80°C 60 - 90 M
IN.
WIRE SHELF
on level 3
COVER WITH LID or heat
resistant plastic wrap
BAKED EGGS 90°C 20 - 25 MIN.
DRIP TRAY
on level 3
GNOCHI 90 - 100°C 10 - 15 M
IN.
STEAM TRAY
on level 3
Drip tray
on level 1
A
LWAYS PLACE the food without packaging
/ wrapping in oven unless else is stated.
COOKING TIMES are based on room tempered oven.