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6. Further uses
26
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.
– Turn 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.
– Turn 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.
– Turn the “Temperature” knob to 100°C / 210°F
and the “Moisture content” knob to 100 %.
– Turn 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.