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Tables and tips
Notes
‒ The cooking times specified are intended as a
guide. The actual cooking time depends on the
quality and temperature of the food before
cooking, the weight and thickness of the food to
be cooked.
‒ Always preheat the appliance. Here's how to get
the best cooking results.
The cooking times specified refer to a pre-heated
appliance. Cook the food approx. 5 minutes
longer if the appliance is not pre-heated.
‒ The specifications refer to average quantities for
four people. If you would like to prepare more,
you should calculate a longer cooking time.
‒ Use the cookware specified. If you use other
cookware, cooking times may be longer or
shorter.
‒ Begin with the shortest time specified if you have
not made a dish before. If necessary, you can
always cook the food longer.
‒ Make sure to open the cooking compartment door
of the pre-heated appliance only briefly and to fill
the appliance quickly.
‒ If you are using only one cooking container, insert
it on the second level from the bottom.
‒ When steaming, defrosting, proofing dough, and
reheating, you can use up to three slide-in levels
at the same time (slide-in levels 2, 3, and 4 from
the bottom). This way there is no taste transfer.
This is how fish, vegetables, and dessert can be
prepared at the same time. The cooking times
specified may be longer with a large quantity of
food.
‒ Baking can only be done on one level; for this,
use the second level from the bottom.
‒ Do not allow the food to touch the cooking
compartment, grease filter or back wall of the
oven.
‒ The steam baking oven door must close securely.
Always keep the sealing surfaces clean.
‒ Do not crowd the grid and containers too tightly.
This guarantees optimal steam circulation.
‒ Leave the grease filter in the appliance at all
times.
‒ If you want to prepare dishes in steam and the
appliance is hotter than 100°C (e.g. because
something was baked in it previously), let the
appliance cool off before steaming. Otherwise
the dishes will dry out due to the excessive heat.
Vegetables
▯ Vegetables are prepared more gently in steam
than in boiling water. Their taste, color and
consistency are preserved better. Vitamins and
ingredients that are soluble in water are hardly
washed out. As the steam oven operates without
pressure at only 212 °F (100°C), foods are
prepared considerably more gently than in a
pressure cooker, for example.
▯ All data refers to 1 kg (about 2 lb) of cleaned
vegetables.
▯ Use the perforated cooking insert to steam
vegetables, sliding it into the second level from
below. Slide the unperforated cooking insert
under it. You can use collect the vegetable juice
and use it as the basis for a sauce or a vegetable
broth.
▯ Blanch vegetables for up to four minutes in the
preheated appliance. If vegetables or fruits are
not served straight away, quench them in icy
water to prevent simmering in the residual heat.
Foodstuff Cooking
receptacle
Tempera-
ture in °F
(°C)
Humid-
ity in %
Cooking
time in
min.
Remarks
Artichokes, large Perforated 212 (100) 100 25 - 35
Artichokes, small Perforated 212 (100) 100 15 - 20
Cauliflower, whole Perforated 212 (100) 100 20 - 25
Cauliflower, in florets Perforated 212 (100) 100 15 - 20
Beans, green Perforated 212 (100) 100 25 - 30
Broccoli, in florets Perforated 212 (100) 100 10 - 15
Fennel, in strips Perforated 212 (100) 100 10 - 15