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Preserving
It is easy to preserve fruit and vegetables in the
combi-steam oven.
Cook food as soon as possible after purchase or
after it has been harvested. Prolonged storage
reduces the vitamin content and means that food is
on the verge of fermenting.
Only use fruit and vegetables that are in good
condition.
The combi-steam oven is not suitable for preserving
meat.
Carefully check and clean the preserving jars,
rubber sealing rings, clips and springs.
Sterilise the washed jars in your combi-steam oven
for 20-25 minutes at 100 °C and 100% humidity
before preserving.
Place the preserving jars in the perforated
cookware. They must not be in contact with each
other.
Once the cooking time has elapsed, open the
cooking compartment door. Do not remove the
preserving jars from the cooking compartment until
they have completely cooled down.
Extracting juice (soft fruit)
You can effortlessly and cleanly extract berry juice
in the steam oven.
Place the berries in the perforated cooking
container and slide it into the third level from below.
Slide in the unperforated cooking container one
level below it to collect the juice.
Leave the berries in the appliance until no more
juice appears.
Finally, place the berries in a cloth and squeeze out
the rest of the juice.
Goulash (600 g) Perforated 45 - 50 W 30 - 45*
Chicken (1 kg) Perforated 45 - 50 W 45 - 60*
Chicken thighs
(400 g/piece)
Perforated 45 - 50 W 30 - 35*
Food Cooking con-
tainer
Tempera-
ture in °C
Type of
heating
Cooking
time in
min.
Comments
* For this food, you need to include a compensation period: Once the defrosting time has elapsed, switch off the appliance and
leave the food to rest in the appliance for a further 10 - 15 minutes with the door closed so that it has a chance to defrost right
through to the very centre.
Food Cooking container Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Fruit, vegetables
(in sealed 0.75 l preserving
jars)
Perforated 100 100 35 - 40
Beans, peas
(in sealed 0.75 l preserving
jars)
Perforated 100 100 120
Food Cooking container Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Berries perforated + solid 100 100 60 - 120
54


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