19
Cooking Table
Important Notes
•
The cooking times given are only a
recommendation. The effective cooking time
depends on the quality of the food, its
temperature, the amount and the size of the
food.
•
Always preheat the oven. This will guarantee the
best results.
•
The cooking times given here are for a
preheated oven. Add about 5 minutes to the
cooking time if the oven has not been preheated.
•
The values given are for 4 average portions.
Add to the cooking time for larger amounts.
•
Use the recommended cooking inserts. Using
different cooking inserts might change the
cooking times.
•
Try new dishes at the shortest time value given.
If necessary, extend the cooking time.
•
Only open the oven door for a short time when
putting food in the oven.
•
If you use only one level, place the cooking
insert on the second level from the bottom.
•
When using the perforated cooking insert or the
wire rack without additional dishes, place the
unperforated cooking insert on the first level
from below to avoid the bottom of the oven
interior and the evaporating dish becoming soiled.
•
You can use simultaneously up to three levels
(level 2, 3 and 4 from the bottom) for steaming,
defrosting, dough proofing and regenerating.
You can cook different dishes simultaneously
without flavour transfer. However, the cooking
times may increase for large amounts of food.
•
Food being cooked must not come into contact
with the oven compartment, grease filter or rear
plate.
•
The steam oven door must seal well. Always
keep the door seal clean.
•
Do not place too much food on the wire rack or
the cooking insert. This will ensure optimum
circulation of the air.
•
Always leave the grease filter in place during
use.
Vegetables
•
The cooking times are for 1 kg of cleaned vegetables.
•
Use the perforated cooking insert on the second level from below. Place the unperforated cooking
insert on the first level from below to avoid the oven interior becoming soiled. Use the vegetable stock
that collects in the unperforated cooking insert as a base for sauce or stock.
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Artichoke, large perforated 100 100 25-35
Artichoke, small perforated 100 100 15-20
Cauliflower, whole perforated 100 100 20-25
Cauliflower, in roses perforated 100 100 15-20
Green beans perforated 100 100 25-30
Broccoli, in roses perforated 100 100 10-15
Fennel, sliced perforated 100 100 10-15
Vegetable tureen tureen / wire rack 100 100 50-60
Carrots, sliced perforated 100 100 10-15
