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en Settings table and tips
Regenerating (reheating)
The 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.
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.
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 defrost frozen food
gently and faster than at room temperature.
To do this, use the W "Defrost" operating mode.
The defrosting times specified are intended as a
guide only. The defrosting time depends on the
size, weight and shape of the frozen food: Freeze
your food flat and as individual pieces. This reduces
the defrosting time.
Remove the food from the packaging before
defrosting.
Only defrost the quantity that you need right away.
Remember: Once defrosted, food may not keep for
as long and spoils faster than fresh food. Prepare
defrosted food immediately and cook it thoroughly.
After half of the defrosting time, turn fish or meat or
separate pieces of frozen food, such as berries or
pieces of meat. Fish does not need to be fully
defrosted; it is sufficient to defrost it until the
surface is soft enough for seasoning/spices to
stick.
mWarning – 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.
Slide the solid cooking insert under the food.Pour away
the liquid that collects in the dish or tray as the meat
and poultry defrosts.Then clean the sink and rinse with
plenty of water.Clean the cooking insert in hot soapy
water or in the dishwasher.
After defrosting, operate the steam oven for 15minutes
with 100% humidity at 100°C.
Food Cooking
container
Temperature
in °C
Heating
function
Cooking
time in mins
Remarks
Vegetables Plate, wire rack 90- 100 d10- 15
Starch-based
side dishes
Plate, wire rack 100 d10- 14 e.g. pasta, potatoes, rice; baked or deep fried food
such as french fries or croquettes are not suitable
Plated dishes Plate, wire rack 100 d15- 20
Food Cooking container Temperature
in °C
Heating
mode
Cooking time
in mins
Remarks
Dough mixture - pizza Bowl, wire rack 38 V25
Dough mixture - bread Bowl, wire rack 45 V40 e.g. yeast dough, baking ferment
and sour dough
Dough mixture - brioche Bowl, wire rack 45 V55
Food Cooking
container
Temperature
in °C
Heating
mode
Cooking time
in mins
Remarks
Berries (300 g) Perforated 45- 50 W8- 12
Roast (1,000 g) Perforated 45- 50 W90- 120
Fish fillet (150 g each) Perforated 45- 50 W15- 20
Vegetables (400 g) Perforated 45- 50 W12- 15
Goulash (600 g) Perforated 45- 50 W40- 55
Chicken (1,000 g) Perforated 45- 50 W60- 70
Chicken leg (400 g each) Perforated 45- 50 W40- 50
38


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