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Regenerating (reheating)
The combi-steam oven creates the perfect
environment for reheating cooked food without
drying it out. The flavour and quality are virtually
indistinguishable from food that has been freshly
prepared.
To use this function, select "Reheat" mode d.
Do not cover the food. Do not use aluminium foil or
clingfilm.
The figures listed are for portions for one person.
Larger quantities of food can also be warmed up in
the unperforated cooking insert; you will need to
cook the food for longer than the times specified in
the table.
Dough proving (leaving to rise)
The steam oven offers the ideal climate for raising
dough and dough mixtures or dough pieces without
drying them out.
Use the "Dough proofing" mode V to do this.
It is not necessary to cover the bowl with a moist
cloth. Raising only takes half as much time as it
used to.
The specified dough proofing time is a
recommendation only. Raise dough until its volume
has doubled.
Defrosting
In the steam oven you can gently and evenly defrost
deep frozen food faster than at room temperature.
Use the "Defrosting" mode W to do this.
The specified defrosting times are only a
recommendation. The time it takes to defrost
depends on the size and weight of the frozen food:
freeze your food flatly or individually. This shortens
the defrosting time.
Remove the packaging before defrosting.
Defrost only the quantity you need for preparation.
Remember: once defrosted, food will not keep for
as long and spoils more quickly than fresh food.
Immediately process defrosted food and cook it
thoroughly.
After half of the defrosting time, turn meat or fish
over. Separate frozen pieces of food such as
berries or bits of meat. It is not necessary to fully
defrost fish. It will be sufficiently thawed if the
tissue is soft enough to absorb the spices.
m Health risk!
When defrosting food from animal sources, you must
remove the liquid that escapes during defrosting. It
must never come into contact with other food. Bacteria
could be transferred.
Food Cooking con-
tainer
Tempera-
ture in °C
Cooking
time in
min.
Comments
Baguette, bread rolls (frozen) Wire rack 140 10 - 15
Baguette, bread rolls
(left over from previous day)
Wire rack 180 5 - 8
Roasts, sliced (150 g/piece) solid 120 12 - 15 Finger-thick slices, do not pile them on top of one
another; pour sauce into the cookware to make the
roast more succulent.
Vegetables Dish, wire rack 90 - 100 8 - 10
Pizza, thin Wire rack 180 10 - 12
Pizza, deep pan Wire rack 180 12 - 14
Starchy side dishes Dish, wire rack 120 7 - 8 E.g. pasta, potatoes, rice; baked or fried food such
as chips or croquettes are not suitable.
Plated meals Dish, wire rack 120 8 - 15
Food Cooking container Tempera-
ture in °C
Cooking
time in
min.
Remarks
Dough mixture Bowl/wire rack 38 25 - 45 e.g. yeast dough, baking ferment and sour
dough
41


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