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General:
– The appliance does not need long to heat up.
It therefore operates in an extremely energy and
time-saving fashion.
– Cooking times depend on the quality, weight and
height of the food. This is why specified values
can only serve as recommendations.
– Food being cooked must not come into contact
with the oven compartment, the grease filter or
the air baffle.
– The steam oven door must seal well. So always
keep the door seal faces clean.
– Do not place too much on wire grill and in
receptacles. This will ensure optimum circulation
of the air.
What are all the things you can do better with
the steam oven?
– Cook potatoes in the perforated receptacle.
By doing so, you will ensure that the steam can
reach the potatoes from all sides. This will make
cooking more intensive.
– Use the perforated insert to boil large quantities
of eggs. Please note: Compared to an egg boiler,
the cooking time is extended by 2-3 minutes.
You will have to preheat the appliance if you want
to boil soft eggs.
– You can collect vegetable juices by placing the
unperforated insert in the bottom rack.
– For foods that are sensitive to pressure (such as
dumplings), you are best using two low cooking
receptacles rather than just one. By doing so, you
will ensure that items do not lie on one another
and cannot get crushed.
– Peel tomatoes: cut into the tomatoes and place
them in the steam for 1 to 2 minutes. Then dip the
tomatoes in ice water.
– You can even decrystallise honey with your steam
oven. To do this, set a temperature of 60°C and a
moisture level of 100 % steam.
Tips on how to save energy and protect the
environment:
– Give good thought to what foods you can cook at
the same time. This will ensure an even load on
your appliance and will save you time and energy.
– Avoid opening the steam oven door frequently
and for prolonged periods. Otherwise, generated
steam and heat can escape unhindered and then
has to be generated again. This involves a loss
of large amounts of energy and prolongs the
cooking time.
– You can often use several levels at once (when
steaming with up to 100°C, not
when baking).
Thawing tips:
– Only thaw the quantity you need.
– Please remember: once food has been thawed,
it may not be possible to keep it for as long as
intended and it will perish faster than fresh food.
– Thawing:
Thaw pieces of meat that you intend to
bread long enough to ensure that spices and the
bread crumbs will adhere to the meat.
– Thawing poultry:
remove poultry from its
packaging before thawing. Important: pour away
the thawed water.
– You can store kitchen herbs frozen and you can
use them unthawed.
– Thawing and heating in steam is possible instead
of a bain-marie. Leave the meal in the bag or put
in directly on a plate.
Sterilising:
– If possible preserve foodstuffs immediately after
buying or harvesting them. Prolonged storage
reduces their vitamin content and leads easily to
fermentation.
– Only ever use fruit and vegetables that are in a
perfect state. Examine preserving jars and rubber
rings exactly. Check clips and springs. Sterilise
the jars and clean the rubber rings. Rinse them
with hot water.
8. Tips and tricks
