Steam Mode Setting
Food is cooked by steam provided by the steam generators and injected into the cavity by two jet nozzles.
Perforated steam dish, is usually placed on level . | O | |
* Temperatures Setting: | ||
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| 04 | |
* Please ensure that (glass) baking dishes are suitable for | ven Use | |
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temperatures. |
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Cooking Guide
Use settings and times in this table as guide lines for steaming.
We recommend to always fill the water tank with fresh water to the maximum level. Sometimes you can use the baking tray on bottom for collecting condensation, for example fish fillet.
Food Item | Steam mode | Time | Accessory (shelf level) | |
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Broccoli Florets | 100 °C | Steam dish, perforated (2) | ||
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Whole carrots | 100 °C | Steam dish, perforated (2) | ||
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Sliced Vegetables |
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(pepper, courgettes, | 100 °C | Steam dish, perforated (2) | ||
carrots, onions) |
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Green Beans | 100 °C | Steam dish, perforated (2) | ||
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Asparagus | 100 °C | Steam dish, perforated (2) | ||
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Whole Vegetables |
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(artichokes, whole | 100 °C | Steam dish, perforated (2) | ||
cauliflower, corn on | ||||
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the cob) |
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Peeled Potatoes | 100 °C | Steam dish, perforated (2) | ||
(cut into quarters) | ||||
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Fish fillet | 80 °C | Steam dish, perforated (2) | ||
(2 cm thickness) | ||||
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Prawns | 100 °C | Steam dish, perforated (2) | ||
(raw/uncooked) | ||||
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Chicken Breast | 100 °C | Steam dish, perforated (2) | ||
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Boiled Eggs | 100 °C | Steam dish, perforated (2) | ||
(hardboiled) | ||||
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