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In order to steam at boiling point you must select 100 °C / 210 °F . When the steam oven is on, heating is interrupted if the power should fail and if it should then return again. Note: the appliance bridges a power failure lasting 5 minutes. The cooking process can be continued unhindered. A prolonged power failure may have a negative influence on the cooking process. This is why cooking stays interrupted. You must switch the appliance off and then on again. For your protection, the appliance features holiday protection. Every heating operation is switched off after 15 hours if the appliance is not operated during this time. Dashes appear on the display. T urn the two control knobs to 0. You can then operate the appliance in the way to which you are accustomed. This function is not active when a time has been programmed. The cleaning assistance feature loosens soiling, which can then be removed with greater ease (see Chapter 9.3). 6. Further uses Low-temperature cooking Vigorously browned meat matures over a longer time at a lower temperature. – Preheat the appliance to 70 - 80 °C / 160 - 175 °F (depending on the size of the food). To do this, turn the “Moisture content” control knob to the 30 % position. – Briefly roast the meat on all sides in a pan. Note: the longer you roast the meat in the pan, the shorter the roasting time in the oven. – Place the meat on a preheated plate in the oven. – Larger pieces of meat (e.g. entrecote, roast beef or leg of lamb) need 2 - 4 hours). Smaller pieces of meat (steak or diced chicken) take 30 - 60 minutes. – You can reduce the temperature to 60 °C / 140 °F towards the end of the cooking time. For larger pieces of meat, you can extend the cooking time by 2 - 4 hours or for smaller pieces you can extend it by 30 - 45 minutes. Reheating Warming up ready-cooked meals without quality losses. – Heat up the appliance to 120 °C / 250 °F . To do this, turn the “Moisture” control knob to the 60 % position. – Portion cooked but cold meals on plates. – Place the plates on the wire grill. – Cooking time: 7 - 15 minutes. Note: to reheat vegetables or pastas choose a temperature of 100 °C / 210 °F and a moisture of 100 %. Fermenting Raising yeast dough, self-raising flour and sour dough mixtures – Place the bowl containing the dough on the wire grill. – T urn the “Temperature” knob to 30 - 40 °C / 85 - 105 °F and the “Moisture content” knob to 60 %. Extracting juice The steam oven allows you to extract juices even without a special juice extraction pot. – Place the fruit or berries in the perforated cooking insert. – Insert the perforated cooking insert with the fruit in the 3rd level from below. – Place the deep unperforated cooking insert one level lower to collect the juice. – T urn the “Temperature” knob to 100 °C / 210 °F and the “Moisture content” knob to 100 %. Leave the fruit in the appliance until juice no longer appears (1 - 2 hours depending on the type of fruit). Sterilising Preserving fruit, vegetables and meats in preserving jars. – Place the filled preserving jars on the gridiron or the perforated cooking insert. Important: the jars must not touch each other. – T urn the “Temperature” knob to 100 °C / 210 °F and the “Moisture content” knob to 100 %. – T urn the “Temperature” knob to 0 as soon as the contents of the jars begin to bubble. Do not remove the preserving jars from the oven until they have cooled down completely. Thawing Thawing deep frozen products gently and in a short time. – Place the frozen foodstuff in the perforated cooking receptacle. – Insert the perforated cooking insert with the frozen food in the 2nd level from below. – Insert the unperforated cooking insert one level lower to collect the thawing liquid. – T urn the “Temperature” knob to 45 - 50 °C / 115 - 120 °F and the “Moisture content” knob to 80 %. The time it takes to thaw depends on the size and weight of the frozen food. Application examples: Chicken (1000 g) 55 - 65 minutes Chicken legs (400 g) 30 - 35 minutes Vegetable frozen in a block (e.g. spinach) (400 g) 20 - 30 minutes Berries (300 g) 8 - 10 minutes Fish fillet (400 g) 15 - 20 minutes After the thawing time has elapsed, leave thawed food for another 10-15 minutes in the appliance after switching off to ensure that the food is able to thaw right down to its interior. Blanching By blanching, vegetables that are to be frozen, for example, retain their natural colour. – Place the food in a perforated cooking receptacle. – T urn the “Temperature” knob to 100 °C / 210 °F and the “Moisture content” knob to 100 %. – As soon as the temperature has been reached, place the cooking receptacle in the second level from below and place the unperforated cooking receptacle one level lower. – After 1-2 minutes, remove the cooking receptacle from the oven again and place the vegetables in iced water to cool them. – Allow the food to drip off well. Preparing yoghurt Preparing yoghurt the do-it-yourself way. – Heat milk (except long-life milk) on the...
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