advertisement
User Instructions
Combi-Steam Oven
DGC 4084 XL
DGC 4086 XL en - US
M.-Nr. 09 064 880
Contents
Important and useful information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Cooking containers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Universal tray / Oven wire rack. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Non-tip safety notch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Using your own containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Cooking with steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
The advantages of cooking with steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Shelf levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Cooking time (duration) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Cooking with liquid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Your own recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Miele MasterChef Gourmet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Gourmet cooking programs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Miele MasterChef Gourmet Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Gourmet Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Gourmet Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Gourmet Baby Back Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Gourmet Beef Tenderloin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Gourmet Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Using the MasterChef programs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Program overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Mussels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Legumes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Grain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Cakes/pastries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
2
Contents
Pizza & Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Bakes/Gratins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Special . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Steam cooking / Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Steam cooking / Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Steam cooking / Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Steam / Universal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Mussels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Grain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Dried legumes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Menu cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Canning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Fruit / Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Special programs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Preparing yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Proofing a yeast dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Dissolving gelatine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Melting chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Peeling vegetables and fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Preserving apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Blanching . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Steaming onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Rendering fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Heating damp towels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Decrystallize honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Making jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Roasting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
3
Contents
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
ConvectionPlus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Surround . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Browning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Intensive. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Humidity plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Combination steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Notes about baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Baking chart. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Broiling chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Dehydrating food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
4
Important and useful information
Please read the operating instructions carefully to help familiarize yourself with the appliance and also for information on how to use the different functions.
This section "Important and useful information" contains general information. Detailed information about particular foods and how to cook them is described in the relevant sections.
General
Cooking containers
Included with the appliance are stainless steel cooking containers. It is best to use perforated containers for steam
cooking. This enables the steam to reach the food from all sides allowing the dish to be evenly cooked.
Universal tray / Oven wire rack
Use the universal tray with the rack placed on it.
For example, when broiling, slide the tray into the shelf runner and the rack is automatically above it. When removing, pull both parts out at the same time.
Non-tip safety notch
The universal tray and the oven wire rack are designed with an non-tip safety notch that prevents them sliding out of the runner level when pulled out only part way. For removal, the tray and rack must be lifted.
5
Important and useful information
Using your own containers
You can also use your own containers. But please note the following:
– The container must be suitable for use in an oven and must be steam-resistant. Plastic containers can only be used for steam cooking if the manufacturer has stated that they are suitable for such use.
– Thick sided containers are not very suitable for cooking with steam. They do not conduct heat well, causing cooking times to be considerably longer than those given in the charts.
– Place the cookware on the inserted rack or in a cooking container, and not on the oven floor.
– There must be a gap of at least 1 1/4" (3 cm) between the top of the container and the top of the cooking compartment to allow sufficient steam into the container.
Cooking with steam
The advantages of cooking with steam
Almost all vitamins and minerals are retained because the food is not submerged in water.
When cooked with steam, the food retains its true taste better than with conventional cooking. Therefore it is recommend to not season the food at all or only after it has been cooked.
The food retains its fresh, natural color.
6
Important and useful information
Shelf levels
You may cook on one shelf level or several levels at the same time. This will not alter the cooking time.
Temperature
A maximum temperature of 212 °F (100 °C) is reached when steam cooking. Most types of food will cook at this temperature. Some more delicate types of food, such as berries, must be cooked at lower temperatures as otherwise they will burst. More information is given in the relevant sections of this manual.
Cooking time (duration)
In general, the cooking times for cooking with steam are the same as for cooking food in a sauce pan. More information about any factors which may affect the cooking duration is given in the relevant sections of this manual.
The quantity of food does not affect the cooking time.
2 lbs (~ 1 kg) of potatoes will take the same time to cook as
1 lb (~ 450 g).
The cooking times given in the tables are guidelines only. It is recommended selecting the shorter cooking duration to start with. You can cook it some more if necessary.
Cooking with liquid
When cooking with liquid only fill the cooking container 2 /
3 to prevent the liquid spilling when the cooking container is full removed from the oven.
Your own recipes
Any food and recipes which are prepared in a pot or a pan can also be cooked using steam. The cooking times will be the same. Please note that food will not brown when cooked with steam.
7
Miele MasterChef Gourmet
Haute Cuisine for your home.
Have you always dreamed of cooking like a Professional Chef in your own home? Miele MasterChef Gourmet is the answer. Combine quality ingredients with proven Miele
MasterChef Gourmet cooking methods to achieve gourmet meals. Flawless entertaining has never been easier.
There is no need to monitor your food anymore - Miele
MasterChef Gourmet offers stress free cooking with extraordinary results.
Five specific MasterChef programs are designed to achieve the most tender and juicy meat results possible by using lower temperatures and longer cooking times.
Gourmet cooking programs
The following Gourmet cooking programs are available:
– Gourmet Chicken
– Gourmet Turkey
– Gourmet Beef Tenderloin
– Gourmet Baby Back Ribs
– Gourmet Salmon
The Gourmet programs are marked first in the relevant food section:
For example:
Select "Meat - Poultry - Gourmet Chicken".
See the "Program overview" for more information.
8
Miele MasterChef Gourmet Recipes
Gourmet Chicken
1 Chicken Roaster
1/4 lb Unsalted butter, softened
1 Tbsp.Fresh rosemary, finely chopped
1 Tsp. Fresh thyme, finely chopped
1 Tbsp.Fresh parsley, finely chopped
1 Garlic clove, finely diced
1 Tbsp Olive oil or canola oil
Salt
Freshly cracked black pepper
Gourmet Turkey
Whole Turkey, up to 15 lbs
½ lb Unsalted butter, softened
2 Tbsp.Fresh parsley, finely chopped
1 Tbsp.Fresh tarragon, finely chopped
2 Tbsp.Fresh chive, finely chopped
1 Tbsp.Fresh chervil, finely chopped
2 Garlic cloves, finely diced
Salt
Fresh cracked black pepper
Olive oil or canola oil
Preparation:
Combine herbs, garlic and softened butter. Season with salt and pepper.
Transfer butter mixture to a pastry bag or small plastic bag. If using a plastic bag cut the tip.
Place chicken on the wire rack on top of the universal tray. Pat the chicken dry with a paper towel. Gently separate the skin from the breast and thigh. Pipe the softened herb butter between the skin and meat.
Brush the chicken with oil and season generously with salt and pepper.
Start the Gourmet Chicken MasterChef
Program. Follow the instructions in the display.
Approx. cooking time: 2 hrs 25 mins
Preparation:
Combine herbs, garlic and softened butter. Season with salt and pepper.
Transfer butter mixture to a pastry bag or small plastic bag. If using a plastic bag cut the tip.
Place whole turkey on the wire rack on top of the universal tray. Pat dry with a paper towel. Gently separate the skin from the breast to thigh. Pipe the softened herb butter between the skin and meat.
Brush the turkey with oil and season generously with salt and pepper.
Start the Gourmet Turkey MasterChef
Program. Follow the instructions in the display.
Approx. cooking time: 3 hrs 30 mins
9
Miele MasterChef Gourmet Recipes
Gourmet Baby Back Ribs
2 racks of baby back ribs - membrane removed
Barbecue sauce, your favorite
Gourmet Beef Tenderloin
1 Beef tenderloin approx. 3.5 lbs - tail and chain removed
1 Garlic clove
1 Tbsp.Olive oil or canola oil
Sea salt
Freshly cracked black pepper
Balsamic rub marinade:
4 Tbsp.
Brown sugar
2 tsp.
2 tsp.
Hickory smoked salt
Garlic powder
2 tsp.
2 tsp.
Cayenne pepper
Herbes de Provence
5 Tbsp.
Balsamic vinegar
Preparation:
Combine ingredients for the marinade.
Rub ribs with the balsamic rub marinade, place in an extra large plastic bag. Marinate overnight in the refrigerator.
Remove ribs from the refrigerator and let sit for 30 minutes.
Place ribs on the wire rack on top of the universal tray and place in the oven.
Start the Gourmet Baby Back Ribs
MasterChef Program. Follow the instructions in the display.
After approximately three hours, the oven will prompt you to open the door, glaze the ribs with barbecue sauce and close the door again to finish.
Approx. cooking time: 3 hrs 8 mins
Preparation:
Cut a garlic clove in half and rub it on the trimmed beef tenderloin.
Brush with oil.
Season generously with salt and pepper.
Place the tenderloin on the wire rack on top of the universal tray. Start the Gourmet
Beef Tenderloin MasterChef Program.
Follow the instructions in the display.
Approx. cooking time: 1 hr 55 mins
Gourmet Salmon
1 Whole salmon filet approx. 1.5 lbs - skin on
Bedding:
2 Oranges, sliced
1 Onion, julienned
Preparation:
Slice the oranges and the onion for the bedding and arrange on the universal tray.
Check the salmon for bones. If present, remove with pliers.
Place salmon skin side down on the bedding.
Start the Gourmet Salmon MasterChef
Program. Follow the directions in the display.
Approx. cooking time: 50 mins
10
Using the MasterChef programs
Your appliance has numerous MasterChef programs.
Operating modes, temperatures and times are saved for the individual programs. You therefore only need to select the applicable preset data for your ingredients.
The degree of cooking and browning are shown by a bar with seven segments. A medium degree of cooking or medium browning is preset at the factory, this setting is indicated by a segment in the middle. The desired setting is selected by shifting the segment to the left or right.
The weights shown refer to the weight per piece. You can cook a piece of salmon with a weight of ½ lb or 10 pieces of salmon with a weight of ½ lb at the same time.
In some cooking programs instructions are given for the shelf level and for the time to place the items in the oven. Follow or confirm the instructions.
The appliance should be at room temperature before starting an MasterChef program.
If you place food items into a hot oven, be careful when opening the door. Hot steam can escape. Step back from the steam oven and wait until the steam has dissipated.
Take care that you do not come into contact with either hot steam or the hot oven walls. There is a danger of scalding and burns.
Use the baking pans specified in the recipes for baking.
The starting time can be delayed using "Start later".
11
Using the MasterChef programs
To stop a MasterChef program prematurely, turn off the combi-steam oven.
If the food is not yet cooked as desired after a MasterChef program has run, select "Continue cooking" or "Continue baking".
MasterChef programs can also be saved as "Favorites" and then placed in the main menu.
^ Select "MasterChef".
^ Select the corresponding submenu (e.g. Vegetables).
^ Select the desired vegetable (e.g. cauliflower).
^ Select and confirm the corresponding pre-settings.
^ Select the cooking method and set the degree of cooking as required.
12
Program overview
Vegetables
Artichokes
Cauliflower
Beans
Green beans
Yellow beans
Fava beans
Bush beans
Runner beans
Broccoli
Endive
Bok choy
Gherkins
Peas
Fennel
Kale
Potatoes
Potatoes with peel
Peeled potatoes
Kohlrabi
Pumpkin
Corn on the cob
Swiss chard
Carrots
Chantenay carrots
Baby carrots
Imperator carrots
Blanching Steam cooking Dehydrating
x x x
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Canning
-
x x x x x x x x x x x x
x x x x x x x x x x x x x
x x x x x x x x x
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x x x x
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Peeling
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13
Program overview
Vegetables
Bell peppers
Parsnips
Parsley root
Leeks
Romanesco
Brussels sprouts
Beetroot
Red cabbage
Black salsify
Celery
Celery stalks
Celery root
Asparagus
White asparagus
Green asparagus
Spinach
Napa cabbage
Rutabaga
Turnip
Tomatoes
White cabbage
Savoy cabbage
Zucchini
Sugar snap peas
Blanching
x x x x x x x x x x x x
x x x x x x
Steam cooking Dehydrating x x x x x x x x x
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Canning
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Peeling
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x
x x x x
x x x x x x
-
-
-
x
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
x
-
-
-
-
-
-
14
Fish
Gourmet
Salmon
Baltic cod
Trout
Atlantic cod
Salmon
Rainbow trout
Mackerel
Red Snapper
Haddock
Pollock
Steam cooking
Broiling x x x x x
x x x
x
x
x
-
-
-
Monk fish
Sole
Turbot
Dried cod
Tilapia
Catfish
Mussels
Mussels
Program overview
Steam cooking x x x x x x
Steam cooking x
15
Program overview
Meat
Poultry
Gourmet Chicken
Gourmet Turkey
Duck, whole unstuffed stuffed
Lamb
Rack of lamb
Beef
Gourmet Beef Tenderloin
Beef Tenderloin
Medallions
Beef patties
Meat
Pork
Gourmet Baby Rack
Ribs
Pork tenderloin
Medallions
Pork patties
Pork cutlet
Steam cooking
-
-
x
-
Steam cooking Roasting x
x
-
-
-
Roasting x
-
x x
Baking
-
-
-
Broiling
-
x
-
-
Broiling
x
-
16
Program overview
Beans
Kidney beans
Black beans
Pinto beans
White beans
Peas
Yellow peas
Green peas
Chick peas
Lentils
Beluga
Brown lentils
Red lentils
Sausage
Boiled sausage
Pork sausage
Steam cooking x
Broiling
x -
Rice
Basmati rice
Parboiled rice
Short grain rice
Brown rice
Wild rice
Legumes
Steam cooking
Grain
x x x x x x x x x x
Amaranth
Bulgur
Spelt
Green spelt
Oats
Millet
Polenta
Quinoa
Rye
Wheat
Steam cooking x x x x x
Steam cooking x x x x x x x x x x
17
Program overview
Fruit
Apples
Apricots
Pears
Black currants
Cherries
Mirabelle plums
Nectarines/Peaches
Plums
Cranberries
Quinces
Greengages
Rhubarb
Blanching Steam cooking x x x x x x x
x
x x x x x x x x x x x x x x
Dehydrating Canning Peeling x x x x
x x
x
x x
x
-
x
x
-
-
-
-
x
-
-
-
-
-
x
-
-
-
-
Mushrooms
Oyster mushrooms
Button mushrooms
Chanterelle
Porcini
Blanching x x x x
Steam cooking x x x x
Dehydrating x x x x
18
Pasta
Gnocchi, fresh
Yeast dumplings frozen fresh
Potato dumplings,
50:50
Boil in the bag frozen
Potato dumplings, uncooked
Boil in the bag frozen
Ravioli, fresh
Bread dumplings
Boil in the bag fresh
Spätzle, fresh
German pasta
Tagliatelle, fresh
Tortellini, fresh
Steam cooking x x x x x x x x x x x x x
Program overview
19
Program overview
Bread
Baguettes
Farmhouse bread
Spelt bread
Three-grain bread
Pitta
Braided loaf
Rye mix bread
Rye bread
Braided swiss loaf
Whole grain bread
White bread
Mixed grain bread x x x x
Baking x x x x x x x x
Rolls
Baking x x
Croissants
Multigrain rolls
Sweet rolls
Yeast dough
Quark dough
White rolls x x x
Cakes/pastries
Blueberry muffins
Apple strudel
Apple cake
Apple pie
Jelly roll
Butter cake
Honey cake
Cheese biscuits
Lime cheesecake
Marble cake
Fruit streusel cake
Raisin whirls
Drop cookies
Pound cake
Streusel cake
Stollen
Swiss apple cake
Choux pastry
Lemon cake x x x x x x x x x x x x x x x x
Baking x x x
20
Pizza & Quiche
Salmon tart
Pizza
Yeast dough
Quark dough
Quiche
Sesame potato wedges
Onion pie
Baking x x x x x x
Bakes/Gratins
Ground beef lasagna
Potato gratin
Ham lasagna
Baking x x x
Program overview
Special
Preserving apples
Heat damp towels
Dissolve gelatine
Proof yeast dough
Decrystallize honey
Make yogurt
Dehydrating herbs
Sabbath program
Melt chocolate
Render fat
Dry citrus fruit
Sauté onions
21
Steam cooking / Vegetables
Fresh vegetables
Frozen vegetables
Cooking containers
Food such as peas or asparagus with small individual diameters have no space or only a small space between them so the steam can hardly penetrate. For even cooking, it is best to use a shallow container for these types of foods and only fill it to a depth of 1 3/16" - 2" (3 - 5 cm). Distribute large quantities of food between several flat cooking containers.
Different types of vegetables which take the same length of time to cook can be cooked together.
Use solid containers for vegetables which are cooked in liquid, such as cabbage.
Shelf levels
Frozen vegetables do not need to be defrosted beforehand.
Exception: The vegetables have been frozen in a block.
Frozen and fresh vegetables which take the same length of time to cook can be cooked together.
If vegetables have frozen together in clumps, break them up.
Follow the cooking times indicated by the manufacturer on the packaging.
When cooking vegetables with a distinctive color (e.g. beets) in a perforated container, do not place any other foods beneath this container. This will prevent any discoloration from dripping liquid.
Cooking time
Prepare fresh vegetables in the usual way, i.e. wash, clean and cut into pieces.
When cooking vegetables with steam, the cooking duration will depend on the size and also how well cooked you want the vegetables.
Example:
Potatoes, cut into quarters = approx. 18 minutes
Potatoes, cut in half = approx. 22 minutes
Brussels sprouts, large, al dente = approx. 12 minutes
Brussels sprouts, small, soft = approx. 10 minutes
22
Steam cooking / Vegetables
Function (depending on model)
Steam Cooking / Vegetables
Cook vegetables #
Steam Cooking / Universal
Universal steam
!
Settings
Artichokes
Bok choy
Broccoli, florets
Beets, whole
Brussels sprouts
Corn on the cob
Carrots, chopped
Cauliflower, whole
Cauliflower, florets
Celeriac, cut into sticks
Celery stalks
Endive
Fennel, halved
Fennel, cut in strips
Green asparagus
Green beans
Kale, chopped
Kohlrabi, cut into sticks
Leeks, sliced
Leeks, halved lengthwise
Napa cabbage, chopped
Peas
Temperature in °F / °C Duration in minutes
212 / 100 35 - 40
212 / 100
212 / 100
4 - 6
2 - 8
212 / 100
212 / 100
212 / 100
212 / 100
40 - 50
10 - 16
10 - 25
6 - 10
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
20 - 45
2 - 10
8 - 10
7 - 10
3 - 5
12 - 16
6 - 10
2 - 12
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
8 - 12
20 - 30
6 - 10
4 - 8
8 - 12
8 - 10
3 - 8
23
Steam cooking / Vegetables
Pepper strips
Potatoes, peeled and halved
Pumpkin, diced
Romanesco, whole
Romanesco, florets
Red cabbage, chopped
Rutabaga, sticks or diced
Savoy cabbage, chopped
Temperature in °F / °C Duration in minutes
212 / 100 2 - 6
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
20 - 40
3 - 6
15 - 30
6 - 10
20 - 30
7 - 12
6 - 10
Spinach
Sugar snap peas
Swiss chard
Unpeeled potatoes
212 / 100
212 / 100
212 / 100
212 / 100
2 - 4
3 - 8
2 - 6
25 - 40
White asparagus
White cabbage, chopped
212 / 100
212 / 100
5 - 16
15 - 20
Zucchini, sliced 212 / 100 2 - 4
The cooking times given in the table are guidelines for fresh vegetables. We recommend selecting the shorter cooking duration to start with. You can cook it longer if necessary.
24
Steam cooking / Meat
Fresh
Frozen
Preparation
Cooking time
Tips
Prepare the meat in the usual way.
Meat should be thoroughly defrosted before steaming (see
"Defrosting").
For meat which needs to be seared before being cooked, e.g. stewing beef, sear the meat in a pan on the cooktop.
Then cook it with steam in the oven.
The cooking time depends on the thickness and consistency of the food, not the weight. The thicker the food, the longer the cooking time. A 4" (10 cm) thick piece of meat weighing
1 lb (450 g) will take longer to cook than a 2" (5 cm) thick piece of meat weighing 1 lb (450 g).
Use a perforated container to retain the flavors when cooking meat. Place a solid container underneath to catch the juices.
You can use them to make a gravy or freeze them for later use.
Prime rib will turn out well when cooked in a little stock at
195 °F (90 °C).
Sausages designated for boiling should be cooked with steam at a temperature of 195 °F (90 °C). They will burst at higher temperatures.
The cooking time for sausages is between 2 and 10 minutes, depending on thickness.
25
Steam cooking / Meat
Whole chickens and breast meat, beef shank, prime rib and beef bones can be used to make a full-bodied stock. Place the meat together with some mixed vegetables in a solid cooking container and add cold water. Cook at 212 °F
(100 °C) for 60 to 90 minutes. The longer the cooking time, the stronger the stock.
Function (depending on model)
Steam / Meat
Cook meat
%
Steam / Universal
Universal steam !
Settings
Beef stew
Chicken breast filet
Flank
Knuckle of pork
Lamb stew
Smoked pork chops
Spring chicken
Top round
Turkey roulade
Turkey cutlet
Temperature in °F / °C
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
194 / 90
212 / 100
212 / 100
Time in minutes
40 - 50
8 - 10
60 - 70
90 - 95
12 - 16
6 - 8
50 - 60
120 - 180
12 - 15
4 - 6
Veal strips 212 / 100 3 - 4
Whole chicken 212 / 100 50 - 60
The cooking times given in the table are guidelines only. We recommend selecting the shorter cooking duration to start with. You can cook it longer if necessary.
26
Steam cooking / Fish
Fresh
Prepare fresh fish as usual, i.e. clean, gut and filet.
Frozen
Fish should be thoroughly defrosted before steaming (see
"Defrosting").
Preparation
Add some lemon or lime juice to fish before cooking. The citric acid helps the flesh stay firm.
It is not necessary to salt fish when cooking with steam as this method retains the minerals which give the fish its unique flavor.
Cooking containers
Use perforated containers to cook fish, grease them beforehand.
Shelf levels
When cooking fish in a perforated container, it is recommended to place the universal tray directly underneath the container with the fish to catch any liquid, avoiding any transfer of tastes and odors in the appliance.
Temperature
185 °F / 85 °C
For gently cooking delicate types of fish, such as sole.
212 °F / 100 °C
For cooking firmer types of fish, e.g. cod and salmon.
Also for cooking fish in sauce or stock.
27
Steam cooking / Fish
Cooking time
The cooking time depends on the thickness and consistency of the food, and not the weight. The thicker the food, the longer the cooking time. A 1 1/2" (3 cm) thick piece of fish weighing 1 lb (450 g) will take longer to cook than a 1" (2 cm) thick piece of fish weighing 1 lb (450 g).
The longer fish cooks, the firmer its flesh will become. Use the cooking times given in the table.
If you find that the fish is not cooked sufficiently, cook it for only a few more minutes.
When cooking fish in sauce or stock, we recommend that you increase the indicated cooking time by a few minutes.
Tips
Adding herbs and spices, such as dill, will help bring out the full flavor of the fish.
You can use left-over fish pieces, e.g. bones, tails and heads, etc. to make a fish stock. Cook at 212 °F (100 °C) for
60 to 90 minutes. The longer the cooking time, the stronger the stock.
28
Steam cooking / Fish
Function (depending on model)
Steam / Fish
Cook fish $
Steam / Universal
Universal steam
!
Settings
Atlantic cod filet
Carp
Coral cod, whole
Eel
Haddock filet
Halibut filet
Monkfish filet
Ocean perch filet
Perch filet
Plaice filet
Rainbow trout
Temperature in °F / °C
212 / 100
212 / 100
185 / 85
212 / 100
212 / 100
185 / 85
185 / 85
212 / 100
185 / 85
185 / 85
212 / 100
Duration in minutes
4 - 6
18 - 25
15 - 20
5 - 7
6 - 8
3 - 5
8 - 10
6 - 8
6 - 8
5 - 7
13 - 15
Salmon filet
Sea bream filet
Shark steak
212 / 100
185 / 85
195 / 90
4 - 8
3 - 5
5 - 7
Sole filet
Trout
185 / 85
195 / 90
2 - 3
10 - 12
Turbot filet 185 / 85 3 - 5
Tuna steak 212 / 100 3 - 5
The cooking times given in the table are guidelines for fresh fish. We recommend selecting the shorter cooking duration to start with. You can cook it longer if necessary.
29
Steam / Universal
Shellfish
Preparation
Cooking containers
Use perforated containers to cook the shellfish, grease them beforehand.
Cooking time
Defrost frozen shellfish before cooking with steam.
Peel, clean and then wash the shellfish as usual.
The longer shellfish is cooked, the tougher it becomes. Use the cooking times given in the table.
When cooking shellfish in sauce or stock, it is recommended to increase the indicated cooking time by a few minutes.
Function (depending on model)
Steam / Universal
Universal steam !
Settings
Crayfish tails
King prawns
Large shrimp
Prawns
Shrimp
Small shrimp
Temperature in
°F / °C
205 / 95
195 / 90
195 / 90
195 / 90
195 / 90
195 / 90
Duration in minutes
10 - 15
4
3
3
3
3
30
Steam / Universal
Mussels
Fresh
,
Only prepare closed mussels.
Do not eat mussels that have not opened after being cooked. Danger of food poisoning.
Soak fresh mussels in water for a few hours before cooking to rinse out any sand. Then scrub the mussels thoroughly and remove beards.
Frozen
Defrost frozen mussels before cooking.
Cooking time
The longer mussels are cooked, the tougher they become.
Use the cooking times given in the table.
Function (depending on model)
Steam / Universal
Universal steam !
Settings
Clams
Mussels
Razor clams
Scallops
Temperature in
°F / °C
212 / 100
212 / 100
212 / 100
195 / 90
Duration in minutes
4
12
2 - 4
5
31
Steam / Universal
Rice
The proportion of rice to liquid will vary depending on the type of rice.
The rice absorbs all the liquid so none of the nutrients are lost.
Function (depending on model)
Steam / Universal
Universal steam !
Settings
Basmati rice
Brown rice
Parboiled rice
Short grain rice
Wild rice
Ratio
Rice: Liquid
1 : 1
1 : 1.5
1 : 1
1 : 2
1 : 1
Temperature in °F / °C
Duration in minutes
212 / 100 15
212 / 100 35 - 40
212 / 100
212 / 100
20
25
212 / 100 35 - 40
32
Steam / Universal
Pasta
Dry pasta
The liquid must cover the pasta. Using hot liquid gives better results.
Settings for dry pasta
Reduce the cooking time indicated by the manufacturer by as the pasta will begin to swell during the heating period.
1/
3
Fresh pasta
Fresh pasta should be cooked in a perforated container.
Separate any pieces of pasta that have stuck together and spread them out in the cooking container.
Function (depending on model)
Steam / Universal
Universal steam !
Settings for fresh pasta
Gnocchi
Ravioli
Spätzle
Tortellini
Temperature in
°F / °C
212 / 100
212 / 100
212 / 100
212 / 100
Duration in minutes
2
2
1
2
33
Steam / Universal
Grain
The proportion of grain to liquid will vary depending on the type of grain.
Grain can be cooked whole or cracked.
Function (depending on model)
Steam / Universal
Universal steam
!
Settings
Ratio
Grain: Liquid
1 : 2
1 : 1
1 : 1
Temperature in °F / °C
212 / 100
212 / 100
212 / 100
Duration in minutes
40
10
10
Amaranth
Bulgur
Green spelt, cracked
Green spelt, whole
Millet, whole
Oats, whole
Oats, cracked
Polenta
Quinoa
Rye, whole
Rye, cracked
Wheat, whole
Wheat, cracked
1 : 1
1 : 1
1 : 1
1 : 1
1 : 3
1 : 2
1 : 1
1 : 1
1 : 1
1 : 1
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
212 / 100
16 - 18
30 - 35
16 - 18
10
10
10
30 - 35
10
20 - 25
10
34
Steam / Universal
Dried legumes
The ratio of legumes to liquid should be 1:3.
Soak legumes for at least 10 hours in cold water before cooking. Soaking makes the legumes more digestible and shortens the cooking duration required.
Exception: Lentils do not need to be soaked.
Function (depending on model)
Steam / Universal
Universal steam !
Settings
Duration in minutes
Pre-soaked Not pre-soaked
White beans
Lentils
Temperature in °F / °C
Beans
Black beans
Kidney beans
Pinto beans
212 / 100
212 / 100
212 / 100
Red kidney beans 212 / 100
212 / 100
212 / 100
212 / 100
Brown lentils
Red lentils
Peas
Green peas, shelled
Yellow peas
212 / 100
212 / 100
60
55
60
55
25 - 30
-
-
20 - 25
20 - 40
120
110
120
110
60
15 - 20
8
40 - 80
40 - 80
35
Steam / Universal
Eggs
Use a perforated container when you want to prepare boiled eggs.
The eggs do not need to be pierced before cooking as they are gradually warmed during the heating up phase and so do not burst when they are cooked with steam.
Plunge the eggs into cold water after cooking to stop them from overcooking.
When using a solid container for preparing egg dishes, remember to grease it first.
Function (depending on model)
Steam / Universal
Universal steam !
Settings
Temperature in °F / °C
212 / 100
Duration in minutes
4 - 5 Eggs, medium size, soft boiled
Eggs, medium size, medium boiled
Eggs, medium size, hard boiled
212 / 100
212 / 100
5 - 7
8 - 10
36
Steam / Universal
Fruit
Cook delicate types of fruit with skin that bursts easily
(e.g. apricots) at 195 °F (90 °C) only.
Cook fruit in a solid container so that none of the juice is lost.
If you wish to cook fruit in a perforated container, place a solid container directly underneath it to collect the juice.
Tip
You can use the juice which has collected in the solid container to make a glaze for a fruit flan.
Function (depending on model)
Steam / Universal
Universal steam !
Settings
Apple pieces
Apricot halves
Cherries
Gooseberries
Pear chunks
Plums
Rhubarb
Sour cherries
Temperature in °F / °C
212 / 100
195 / 90
195 / 90
195 / 90
212 / 100
212 / 100
212 / 100
195 / 90
Duration in minutes
3 - 5
2 - 4
2 - 4
2 - 4
3 - 5
2 - 4
2 - 3
2 - 4
37
Menu cooking
You can use the steam oven to cook a whole meal containing types of food which have different cooking times, e.g. fish filet with rice and broccoli. The food which has the longest cooking duration is placed in the steam oven first and then each subsequent dish is placed in the oven at the appropriate time so that the whole meal is ready at the same time.
Shelf levels
When cooking dripping food (e.g. fish) or food with a distinctive color (e.g. beets) in a perforated container, do not place another food underneath. This avoids any transfer of flavors from dripping liquid. Depending on their size, you can place several containers on one level.
Temperature
Whole meals should be cooked at a temperature of 212 °F
(100 °C) as this is the temperature required to cook the majority of foods.
Do not cook a whole meal at the lowest temperature when different temperatures are required for different types of food, e.g. 185 °F (85 °C) for sea bream and 212 °F (100 °C) for potatoes.
If the default cooking temperature for the food is 185 °F
(85 °C) , for example, try cooking it at 212 °F (100 °C) and testing the result. Some delicate types of fish with a soft structure, e.g. sole and plaice, will become very firm when cooked at 212 °F (100 °C).
Cooking time
If you increase the default temperature, shorten the cooking duration by approx.
1 /
3
.
Function (depending on model)
Steam / Universal
Universal steam !
Settings
Temperature: 212 °F (100 °C)
Time: will depend on the type of food
38
Example
Menu cooking
Rice
Fish filet
Broccoli
20 minutes
6 minutes
4 minutes
20 minutes - 6 minutes = 14 minutes (First cooking time: rice)
6 minutes - 4 minutes = 2 minutes (Second cooking time: fish filet)
Remaining = 4 minutes (Third cooking time: broccoli)
Cooking times
Setting 14 minutes
20 min - rice
6 min - fish filet
2 minutes
4 min broccoli
4 minutes
^ Place the rice in the oven first.
^ Set the first cooking duration: 14 minutes.
^ After 14 minutes, place the fish in the oven.
^ Set the second cooking duration: 2 minutes.
^ After 2 minutes, place the broccoli in the oven.
^ Set the third cooking duration: 4 minutes.
39
Defrost
Before and after defrosting
Cooking containers
Remove all packaging before defrosting.
Exceptions:
Leave bread and baked goods in their packaging as otherwise they will absorb moisture and become soft.
Use a perforated cooking container when defrosting food which will drip, such as poultry.
,
Dispose of the liquid from defrosting poultry - do not use! Danger of salmonella poisoning.
Tips
Fish does not need to be fully defrosted before cooking.
Defrost until the surface is sufficiently thawed to take herbs and seasoning. 2 - 5 minutes should be enough, depending on the thickness of the fish.
When defrosting food which has frozen together, e.g. berries or pieces of meat, separate about half-way through the defrosting time.
Do not refreeze food once it has thawed.
Defrost frozen pre-cooked meals according to the manufacturer's instructions on the packaging.
40
Defrost
Function
Defrost P
Settings
Food to be defrosted
Weight in oz / g
Temperature in °F / °C
Defrosting time in minutes
Standing time in minutes
Baked goods
Cakes and batter
Puff pastry/
Yeast dough
Breads and bread rolls
Bread rolls (4)
Rye bread, sliced
Whole grain bread, sliced
White bread, sliced
Dairy products
Cheese slices
Cream
Soft cheese
Fish
Lobster
Shrimp
Trout
Fruit
Apple sauce
Apple pieces
Apricots
Cherries
14 / 400
9 / 250
9 / 250
5 / 150
4.5 / 125
9 / 250
3.5 / 100
11 / 300
11 / 300
1 lb / 450
9 / 250
9 / 250
1 lb / 450
5.3 / 150
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
15
10 - 12
30
40
65
30
15
20 - 25
15
25 - 30
4 - 6
15 - 18
20 - 25
20 - 25
25 - 28
15
10 - 15
10 - 15
2
15
15
20
10
10 - 15
10 - 15
10 - 15
5
10 - 15
10 - 15
10 - 15
15 - 20
10 - 15
41
Defrost
Food to be defrosted
Fruit
Gooseberries
Peaches
Plums
Raspberries/
Black currants
Strawberries
Meat
Cutlets / chops / sausages
Ground meat
Ground meat
Liver
Saddle of hare
Sliced roast
Stew
Stew
Venison saddle
Poultry
Chicken cutlets
Chicken thighs
Chicken, whole
Turkey drumsticks
Vegetables
Frozen in a block
Weight in oz / g
9 / 250
1 lb / 450
9 / 250
10.5 / 300
10.5 / 300
2 lb / 900
9 / 250
1 lb / 450
9 / 250
1 lb / 450
-
1 lb / 450
2 lb / 900
2 lb / 900
1 lb / 450
5 / 150
2 lb / 900
1 lb / 450
10 / 300
Temperature in °F / °C
Defrosting time in minutes
Standing time in minutes
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
120 / 50
120 / 50
140 / 60
120 / 50
140 / 60
140 / 60
140 / 60
120 / 50
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
20 - 22
25 - 28
20 - 25
8
8 - 10
25 - 35
15 - 20
20 - 30
20 - 25
30 - 40
8 - 10
30 - 40
50 - 60
40 - 50
25 - 30
20 - 25
40
40 - 45
20 - 25
10 - 15
15 - 20
10 - 15
10 - 12
10 - 12
15 - 20
10 - 15
10 - 15
10 - 15
10 - 15
15 - 20
10 - 15
10 - 15
10 - 15
10 - 15
10 - 15
15 - 20
10 - 15
10 - 15
42
Reheating
The steam oven is very effective at reheating food gently, without drying it out or cooking it further. The food will reheat evenly and does not need to be stirred during the reheating process.
You can reheat individual dishes or plated meals which have been prepared previously (e.g. meat, vegetables and potatoes).
For more information on how to reheat food safely please visit the United States Department of Agriculture web site.
Cooking containers
Small quantities can be reheated on a plate, larger quantities should be placed in an appropriate cooking container.
Duration
10 - 15 minutes are usually sufficient to reheat one plated meal. Several plates will take a bit longer.
If you want to reheat multiple items one after the other, reduce the times for the second and all following actions by approx. 10 minutes as the oven is still warm.
Moisture
The more moist the food is, the less moisture needs to be added.
Tips
Food does not need to be covered for reheating.
Do not reheat large items, such as a large piece of meat.
Divide it into portions and reheat these as plated meals.
Compact items, such as stuffed bell peppers or roulades, should be cut in half.
Please note that breaded items will not retain their crispness when they are reheated.
Reheat sauces and gravies separately.
Exceptions: Dishes prepared in sauces, such as stew.
Function
Reheat (
43
Reheating
Settings
Food
Fish
Fish filet
Fish roulade, sliced in two
Meat and poultry
Chicken filets
Lamb ragout
Meatballs
Roulades, sliced
Sliced roast, thick slices (½" thick)
Stew
Turkey breast, sliced
Plated dishes
Chicken fricassee, rice
Clear soup
Cream soup
Pork roast, potatoes, vegetables
Spaghetti, tomato sauce
Stuffed pepper (halved), rice
Stew
Vegetable soup
Side dishes
Pasta
Potatoes, halved lengthwise
Rice
Dumplings
Mashed potato
Vegetables
Beans
Carrots
Cauliflower
Kohlrabi
Temperature in °F / °C
Humidity in %
Duration in minutes
285 / 140 70 10 - 12
285 / 140 70 11 - 13
250 / 120 70 10 - 12
250 / 120
285 / 140
70
70
8 - 10
18 - 20
250 / 120 70 8 - 10
44
Canning
Fruit / Vegetables
Only use fresh produce which is in good condition for canning.
Glass jars
Only use clean glass jars and accessories and check them for any defects. Glass jars with twist-off lids or glass lids with a rubber seal are suitable.
Make sure that all the glass jars are the same size so that canning is completed evenly.
After you have filled the jars, clean the glass rims with a clean cloth and hot water and then seal the jars.
Consult the glass jar manufacturer's use and care instructions.
Fruit
Sort and rinse the fruit. Allow it to drain completely.
Remove any peel or pits.
Cut up large fruit. For example, cut apples into slices.
If you are canning fruit with pits (e.g. plums, apricots) without removing the pits, pierce the fruit several times with a fork or wooden skewer as otherwise they will burst.
Vegetables
Rinse, clean and cut up vegetables.
Vegetables should be blanched before canning to help them retain their color (see "Blanching").
Filling volume
Fill the glass jars up to a maximum of 1" below the rim. Do not pack down as this would damage the fruit/vegetable. Tap the jar gently on a cloth to help distribute the contents evenly.
Fill the jars with liquid. The canned produce must be completely covered.
Use a sugar mixture for fruit and a salt or vinegar mixture for vegetables.
45
Canning
Tips
Make use of residual heat by leaving the jars in the oven for
30 minutes after it has switched off.
Procedure
^ Place the equally sized glass jars in a perforated cooking container. Make sure that they do not touch one another.
^ Slide the container into the lowest shelf level.
Function (depending on model)
Steam / Universal
Universal steam !
Settings
Canning produce
Fruit
Apples
Apple sauce
Currants
Gooseberries
Stone fruit
Temperature in °F / °C
195 / 90
195 / 90
175 / 80
175 / 80
185 / 85
Duration in minutes*
50
65
50
55
55
Vegetables
Beans 212 / 100 120
Cucumbers 195 / 90 55
* The times shown are for 1 qt (1 liter) jars. If using 16 oz
(0.5 liter) jars, reduce the time by about 15 minutes. If using 8 oz (0.25 liter) jars, reduce the time by about
20 minutes.
46
Special programs
Preparing yogurt
To prepare yogurt you will need fresh yogurt (with live culture) or yogurt starter powder, e.g. from a health food store.
The yogurt and milk should have the same fat content.
If using fresh milk, it should first be heated up to 195 °F
(90 °C) do not boil, and then left to cool down to 105 °F
(40 °C) for the prepared yogurt to set.
Tips
How well home prepared yogurt sets will depend on the consistency of the yogurt used to prepare it.
The yogurt will not achieve its maximum set until it has been thoroughly chilled.
If you are using yogurt starter powder, you can prepare the yogurt from a mixture of milk and cream. Mix 3 cups milk with
1 cup cream.
You can buy special yogurt jars from specialist cookware store.
Procedure
^ Mix 3.5 oz (100 g) yogurt with 4 cups milk or prepare the mixture with the yogurt starter powder as per the manufacturer's instructions on the packaging.
^ Pour the mixture into portion sized glass jars or special yogurt jars and seal the jars.
^ Place the sealed jars in a cooking container. The glasses should not touch one another.
Place the glasses on the lowest shelf level.
Function
Steam / Universal
Settings
Temperature: 115 °F / 47 °C
Time: 6:00 hours
47
Special programs
Proofing a yeast dough
Procedure
^ Prepare the dough according to the recipe.
Function (depending on model)
Combination steam / ConvectionPlus
Combination steam
Combination steam - Bake
Settings
Temperature: 85 °F (30 °C)
Moisture: 100 %
Time: according to recipe
Dissolving gelatine
Procedure
^ Soak gelatin sheets for five minutes in a bowl with cold water. The gelatin sheets have to be completely covered with water. Remove the gelatin sheets from the bowl and squeeze them out. Empty the bowl. Place the squeezed gelatin sheets back in the bowl.
^ Place the gelatin powder in a bowl and add water according to the instructions on the packaging.
^ Cover the bowl and place in a perforated cooking container.
Function (depending on model)
Steam / Universal
Universal steam !
Settings
Temperature: 195 °F (90 °C)
Time: 1 minute
48
Special programs
Melting chocolate
You can use the steam oven for melting any type of chocolate.
Procedure
^ Break the chocolate into small pieces.
^ Place large quantities in a non-perforated container and small quantities in a cup or a dish.
^ Cover the container or the dish with temperature resistant
(up to 212 °F / 100 °C) and steam resistant plastic wrap or a lid.
^ Stir large quantities once during cooking.
Function (depending on model)
Steam / Universal
Universal steam
!
Settings
Temperature: 195 °F (90 °C)
Time: 10 minutes
49
Special programs
Peeling vegetables and fruit
Procedure
^ Cut a cross at the stem end of tomatoes, nectarines etc.
This will allow the skin to be removed more easily.
^ Place the food in a perforated container if cooking with steam or a universal tray if using the rack.
^ To blanch almonds, it is important to plunge them into cold water as soon as they are taken out of the oven as otherwise the skin cannot be removed.
Function (depending on model)
Steam / Universal
Universal steam !
Broil Y / Z
Settings
Food
Apricots
Almonds
Nectarines
Peppers
Peaches
Tomatoes
Pepper, halved
Tomatoes
Steam / Universal
Universal steam !
Temperature in ° F / °C
Duration in minutes
212 / 100
212 / 100
1
1
212 / 100
212 / 100
212 / 100
212 / 100
1
4
1
2
Broil
437 / 225
437 / 225
10
7
50
Special programs
Preserving apples
Apples can be preserved in the steam oven to increase the length of time you can store them. The apples will keep for 5 to 6 months when optimally stored in a dry, cool and well-ventilated place. This method is only suitable for apples and not for other types of fruit.
Function (depending on model)
Steam / Universal
Universal steam !
Settings
Temperature: 120 °F (50 °C)
Time: 5 minutes
Blanching
Blanch fruit and vegetables before freezing them. Blanching helps maintain the quality of the produce when it is frozen.
Blanching vegetables also helps them retain their original color.
Procedure
^ Put the prepared vegetables or fruit into a perforated cooking container.
^ Once blanched, plunge the vegetables or fruit into an ice bath to cool them down quickly. Drain them well.
Function (depending on model)
Steam / Universal
Universal steam !
Settings
Temperature: 212 °F (100 °C)
Time: 1 - 2 minutes
51
Special programs
Steaming onions
Steaming means cooking the onions in their own juices, with the addition of a little fat if necessary.
Procedure
^ Cut the onions into small pieces and place them in a solid cooking container with a little butter.
^ Cover the container or the dish with temperature resistant
(up to 212 °F / 100 °C) and steam resistant plastic wrap or a lid.
Function (depending on model)
Steam / Universal
Universal steam !
Settings
Temperature: 212 °F (100 °C)
Time: 4 minutes
Rendering fat
The bacon will not brown.
Procedure
^ Place the bacon in a solid cooking container.
^ Cover the container with temperature resistant (up to 212 °F / 100 °C) and steam resistant plastic wrap or a lid.
Function (depending on model)
Steam / Universal
Universal steam !
Settings
Temperature: 212 °F (100 °C)
Time: 4 minutes
52
Special programs
Heating damp towels
Procedure
^ Moisten hand towels and then roll them up tightly.
^ Place them beside one another in a perforated cooking container.
Function (depending on model)
Steam / Universal
Universal steam !
Settings
Temperature: 160 °F (70 °C)
Time: 2 minutes
Decrystallize honey
Procedure
^ Loosen the lid and place the jar of honey in a perforated cooking container.
^ Stir the honey once during the cooking process.
Function (depending on model)
Steam / Universal
Universal steam !
Settings
Temperature: 140 °F (60 °C)
Time: 90 minutes (regardless of the size of jar or the amount of honey in the jar)
53
Special programs
Making jam
Only use fresh produce which is in good condition for canning.
Glass jars
Only use sterilized glass jars with twist-off lids and up to a maximum capacity of a cup (250 ml).
After pouring in the jam, clean the jar from the outside with a cloth and hot water.
Preparation
Sort and rinse fruit. Allow it to drain.
Remove all pits.
Purée the fruit, otherwise the jam will not set.
Add the required quantity of preserving sugar (see manufacturer's recommendation). Stir well.
If you use sweet fruits or berries, we recommend the addition of citric acid.
Procedure
^ Fill the jars to just below the rim.
^ Place the open jars in a perforated cooking container.
^ As soon as the cooking process has ended, screw on the lids.
Function
Combination steam
G ConvectionPlus
Settings
Temperature: 300 °F (150 °C)
Moisture: 20 %
Time: 30 minutes
54
Roast
For roasting, we recommend the functions Combination steam, ConvectionPlus and Combination steam - Surround.
Please ensure that the grease filter is in place.
Never roast meat when it is frozen as otherwise it will dry out.
Defrost before roasting.
You do not need to preheat the oven for roasting. The prepared meat is placed in a cold oven.
Prior to roasting, remove any skin. Season the meat as desired.
Game meat will be most tender if you marinate it overnight in butter milk, for example, before roasting.
If you want to cook several chunks of meat at the same time, make sure they have the same height.
Allow a standing time of approx. 10 minutes after the end of cooking so that the meat juices are evenly distributed.
55
Roast
Combination steam
The lower the temperature in the cooking compartment compared to the core temperature, the longer the cooking process and therefore the more tender the result.
Roast meat on the rack with the universal tray inserted below it. This will collect the meat juices which can then be used to make a gravy or sauce.
Adding steam will help the surface of lean meat not dry out.
Excellent results are achieved with lean meat by first browning the meat at a high temperature with very little moisture (cooking stage 1) and then cooking the meat at a lower temperature (cooking stage 2). The roasting time will depend on thickness of the piece of meat.
When roasting fatty meat, it is recommended to carry out cooking stage 1 at a high temperature in order to render the fat and to brown the meat. Cooking stage 2 is completed at a lower temperature with increased moisture. The temperature is increased again in cooking stage 3 to achieve a crispy brown crust.
For braised meats, cooking stage 1 should be completed at a high temperature with very little moisture and cooking stage 2 should then be completed with high moisture over a longer period to complete the cooking process. This will make the meat very tender.
56
Roast
Roasting table
Type of meat
Combination steam
G (Roasting)
Step Temperature in °F / °C
Humidity in %
Duration in minutes
Beef
Braised beef
Tenderloin
Sirloin
Lamb
Leg
1
2
1
1
395 - 437 / 200 - 225
295 / 145
410 - 437 / 210 - 225
395 - 437 / 200 - 225
20
50
20
20
35
240
40 - 60
40 - 120
Rack 1
2
1
2
395 - 437 / 200 - 225
212 / 100
437 / 225
105 - 160 / 40 - 70
50
30
20
100
35 - 40
120 - 160
20 - 35
20
Game
Venison filet
Venison haunch
Wild boar joint
1
2
1
2
1
2
437 / 225
212 / 100
437 / 225
212 / 100
395 - 425 / 200 - 220
300 / 150
30
50
30
50
30
50
30 - 40
50 - 120
35 - 40
60 - 80
40 - 45
70 - 90
Pork
Crispy pork 1
2
3
400 / 205
185 / 85
360 / 180
20
100
20
40 - 70
120
20 - 40
Pork roast with crackling
Tenderloin
1
2
1
360 - 410 / 180 - 210
300 / 150
395 - 437 / 200 - 225
30
50
20
40
50 - 90
25 - 35
Shank 1 375 - 410 / 190 - 210 30 110 - 120
* The lower the temperature in the 2nd cooking stage, the more tender the result.
This means that the cooking process can take several hours.
57
Roast
Type of meat
Combination steam
G (Roasting)
Step Temperature in °F / °C
Humidity in %
Duration in minutes
Poultry
Chicken
(whole)
Chicken thighs
Duck
(whole, up to 6 lbs)
Goose
(whole, up to 8 lbs)
Turkey
(whole, up to 8 lb)
Turkey breast
Turkey thighs 1
2
1
2
1
2
1
2
1
2
1
2
1
2
3
395 / 200
395 - 437 / 200 - 225
395 / 200
395 - 437 / 200 - 225
212 / 100
265 / 130
360 / 180
212 / 100
265 - 300 / 130 - 150
250 / 120
375 - 410 / 190 - 210
395 - 437 / 200 - 225
212 / 100
395 - 437 / 200 - 225
212 / 100
95
30
95
30
95
30
30
95
30
30
30
95
30
95
30
40
10
30
10 - 15
30
60 - 90
10 - 20
60
120 - 150
180
15 - 25
30 - 40
20 - 60
30 - 40
45 - 80
Veal
Braised veal 1
2
395 - 437 / 200 - 225
295 / 145
20
50
30 - 35
240
Tenderloin 1 395 - 437 / 200 - 225 20 40 - 50
* The lower the temperature in the 2nd cooking stage, the more tender the result.
This means that the cooking process can take several hours.
58
Baking
ConvectionPlus
For baking on multiple levels
When using ConvectionPlus, reduce the temperatures given for Surround by about 25°F.
Surround
For the baking of traditional recipes and preparing soufflé.
Bake on one level only.
Bake sheet cakes in the center shelf level.
Browning
For browning, au gratin dishes or casseroles.
Bake
Toward the end of the baking time, select if the food should be more browned on the bottom.
Intensive
When baking cakes with a moist topping such as cheese cakes, plum cakes, quiches, onion pies, cakes with coatings without prior baked base, such as custard topped cakes, pizza.
Use the bottom shelf level.
Humidity plus
For sponge cakes, choux pastry (e.g. cream puffs) and frozen pretzel products.
59
Baking
Combination steam
The shiny finish on bread, bread rolls and puff pastry is achieved by cooking it with steam (maximum moisture, low temperature) in cooking stage 1. Browning takes place with high moisture and high temperature. The baking will become dryer with low moisture and high temperature.
Bake pre-baked bread rolls with 90% moisture at the temperature given by the manufacturer on the packaging.
Bread rolls can be freshened-up with the following settings:
Combination steam - ConvectionPlus
First step 7 minutes, 95 % moisture and 212 °F (100 °C),
Second step 3 minutes, 20 % moisture and 320 °F (160 °C).
60
Baking
Notes about baking
Remove the grease filter from the back wall. Otherwise results can be uneven. (Exception: Fruit tarts, pizza with extra toppings).
Baking pans
Dark-colored pans conduct the heat more quickly to the mixture. Shiny metal pans reflect heat so cakes take longer to bake.
Bake cakes in rectangular pans with the longer side lengthwise in the oven for optimum heat distribution and even results.
Universal tray
Thanks to the anti-stick properties of the surface with the
"PerfectClean" finish, the universal tray does not require greasing before baking.
Parchment paper
Parchment paper is to be used for
– pretzels as the caustic soda used in the batter preparation may damage the "PerfectClean" surface.
– Batters that may quickly stick due to their high egg white portion, such as biscuit, meringues or macaroons.
61
Baking
Frozen products
When baking deep frozen products such as French fries, croquettes, cakes, pizza and baguettes, use the lowest temperature quoted by the manufacturer on the packaging.
Bake deep frozen cakes, pizzas or baguettes on the rack covered with parchment paper. With deep frozen products, the baking or universal tray may warp so that they cannot be removed when hot.
Deep frozen products such as fries, croquettes or similar items can be baked on the universal tray. For gentle baking of these products, place parchment paper under them on the tray. Turn the food several times during baking.
Shelf levels
Use only one shelf level when preparing moist cakes.
Bake on a maximum of two shelf levels at the same time.
If you are baking on two shelf levels at the same time, use levels 1 and 2.
Notes about the baking chart
Select the lower temperature shown on the chart.
Do not set the temperature higher than indicated. Higher temperatures may shorten the baking times but will frequently result in uneven browning and may even prevent the food from being baked through.
After the end of the shortest baking time, check whether the baked goods are done. Plunge a wooden pick into the dough. If no moist pieces of dough adhere to the pick, the baked goods are done.
62
Baking
Baking chart
Function Step Temperature in °F / °C
Humidity in %
Duration in minutes
Cake batter
Baking tray
Baking pan
Puff pastry
Filled
ConvectionPlus
Surround
-
-
300 - 360 / 150 - 180
320 - 340 / 160 - 170
-
-
25
25 - 35
Small cakes/
Pastries
Combination steam
ConvectionPlus
Combination steam
ConvectionPlus
1
2
3
4
2
3
212 / 100
375 - 410 / 190 - 210
375 - 410 / 190 - 210
375 - 410 / 190 - 210
212 / 100
360 / 180
320 - 360 / 160 - 180
100
90
75
20
100
75
20
Choux pastry
Cream puffs
Eclairs
Yeast dough
Baguette
Bread rolls
Croissants
Pita
Spelt bread*
Humidity plus
Humidity plus
Combination steam
ConvectionPlus
Combination steam
ConvectionPlus
Combination steam
ConvectionPlus
Combination steam
ConvectionPlus
Combination steam
ConvectionPlus
-
-
1
2
3
4
1
2
3
3
4
1
2
1
2
3
4
1
2
300 / 150
300 / 150
105 / 40
125 / 50
410 / 210
360 - 410 / 180 - 210
325 / 155
70 / 20
195 / 90
350 / 175
175 - 225
105 / 40
125 / 50
410 / 210
330 - 365 / 165 - 185
105 / 40
125 / 50
410 / 210
360 - 410 / 180 - 210
-
-
100
90
20
100
100
20
20
100
100
50
20
90
20
100
100
50
20
50
50
10
2
6
25
2
10
15
8
4
6
30
9
20 - 30
8
4
6
30
* The data refers to 1 lbs (450 g) flour, regardless of whether baked as a loaf or in a cake pan.
7
9
15
7
10
5
6
63
Baking
Function Step Temperature in °F / °C
Humidity in %
Duration in minutes
Yeast dough
Braided loaf
Mixed grain bread*
Multigrain rolls
Combination steam
Surround
Combination steam
ConvectionPlus
Combination steam
ConvectionPlus
1
2
3
4
1
2
3
1
2
-
-
-
195 / 90
300 / 150
300 - 360 / 150 - 180
105 / 40
125 / 50
410 / 210
375 - 410 / 190 - 210
325 / 155
410 / 210
375 / 190
350 - 400 / 175 - 205
350 - 400 / 175 - 205
100
90
20
100
100
50
20
90
20
-
-
-
Onion tart
Pizza
Plum cake
Rye bread*
Intensive
Intensive
Intensive
Combination steam
ConvectionPlus
Stollen
Wheat bread*
White bread loaf
Combination steam
ConvectionPlus
Combination steam
ConvectionPlus
Combination steam
ConvectionPlus
3
4
1
2
3
4
1
2
1
2
1
2
410 / 210
375 - 410 / 190 - 210
300 / 150
300 - 340 / 150 - 170
105 / 40
125 / 50
410 / 210
375 - 410 / 190 - 210
105 / 40
125 / 50
410 / 210
430 / 220
50
20
100
20
100
100
50
20
100
100
50
20
Whole wheat bread*
Combination steam
ConvectionPlus
3
4
1
2
105 / 40
125 / 50
410 / 210
375 - 425 / 190 - 215
100
100
50
20
* The data refers to 1 lbs (450 g) flour, regardless of whether baked as a loaf or in a cake pan.
8
4
6
30
5
50
30
30
8
4
6
30
8
4
6
25 - 30
8
4
6
30
2
15
15
9
20 - 30
25 - 35
35
35
64
Baking
Function Step Temperature in °F / °C
Humidity in %
Duration in minutes
Short crust pastry
Cookies, small pastries
Pan with moist topping
Pan with dry topping
Sponge cake
Baking tray with fruit topping
Cookies, small pastries
Cake pan
Sourdough
Rye bread**
Combination steam
ConvectionPlus
Combination steam
Surround
Combination steam
ConvectionPlus
Intensive
Combination steam
Surround
Humidity plus
1
2
1
2
-
-
-
-
365 / 185
365 / 185
Preheat 410 / 210
375 / 190
395 / 200
340 - 375 / 170 - 190
300 - 375 / 150 - 190
340 - 375 / 170 - 190
50
20
20
20
85
-
95
-
6
10 - 15
15
20 - 30
35
40
25
55
Combination steam
ConvectionPlus
1
2
3
410 / 210
410 / 210
350 / 175
60
20
20
* The data refers to 1 lbs (450 g) flour, regardless of whether baked as a loaf or in a cake pan.
** The appliance must be preheated.
6
6
60
65
Broiling
Procedure
The appliance door must be closed when broiling because otherwise the control elements would become hot. Risk of burns!
Use the function
– Broil/EcoBroil when broiling flat food and browning in dishes.
– ConvectionBroil for broiling food with a larger diameter such as poultry or roasts.
For broiling, use the rack with the universal tray inserted below.
Broil high food (e.g. half chickens) on the medium shelf level and flat foods (e.g. steaks) on the topmost shelf level.
Do not preheat the broiler. Place the food to be broiled in the cold oven.
Turn the food after 2/3 of the broiling time. Exceptions are identified in the broiling chart.
^ Place the rack on the universal tray.
^ Place the food to be broiled on the rack.
^ Push the tray in and close the door.
^ Select the function and the temperature.
66
Tips
Broiling
Marinate lean meat or brush it with oil. Other fats will easily burn or develop smoke.
Make sure the pieces are approximately the same thickness so the broiling times are not too different.
When turning the food, work swiftly to avoid the oven cooling too much.
If the surface of larger chunks of meat is well browned but the core is still uncooked, move the food to a lower shelf level or proceed at a lower temperature.
The meat will be most tender when you prepare it with the function Combination steam - Broil with 20% moisture.
67
Broiling
Broiling chart
Food to be
Broiled
Au gratin dishes
Peach halves*
Tomato halves*
Fish
Mackerel
Runner level
3
3
Function
Broil
Broil
Step
-
-
Temperature in °F / °C
437 / 225
437 / 225
Salmon*/**
Trout*/**
Meat/Sausage
Bratwurst fine / coarse
Nuremberg
Bratwurst
Nuremberg
Bratwurst
Patty
Patty
Miscellaneous
2
2
2
3
3
3
3
2
Combination steam/Broil
Broil
ConvectionBroil
Broil
Broil
ConvectionBroil
Broil
ConvectionBroil
-
-
-
-
-
-
-
437 / 225
375 / 190
395 / 200
437 / 225
437 / 225
437 / 225
437 / 225
437 / 225
Browning toast slices
3 Broil 437 / 225
Toast Hawaii* 2 Broil -
* Do not turn
** Place on baking paper cut to the size of the food to be broiled
*** Depending on size
437 / 225
Humidity in %
-
-
20
-
-
-
-
-
-
-
-
-
Duration in minutes
5 - 10
5 - 10
20 - 25
40 - 45
20 - 25
15 - 20
10 - 15
10 - 15
20 - 25
25 - 30
5 - 8
10 - 15
68
Broiling
Food to be
Broiled
Poultry
Duck breast*, pink
Runner level
Function Step Temperature in °F / °C
Duck breast*, well done
3
3
Combination steam/
Broil
Combination steam/
ConvectionPlus
Combination steam/Broil
Combination steam/
Broil
Combination steam/
ConvectionPlus
Combination steam/
Broil
Combination steam/
ConvectionPlus
1
2
3
1
2
3
4
437 / 225
85 / 30
437 / 225
437 / 225
85 / 30
437 / 225
85 / 30
Chicken*, whole
1, 2*** Combination steam/
ConvectionPlus
Combination steam/
ConvectionPlus
Combination steam/
Broil
1
2
3
* Do not turn
** Place on baking paper cut to the size of the food to be broiled
*** Depending on size
437 / 225
300 / 150
437 / 225
Humidity in %
Duration in minutes
20
20
20
20
20
20
20
20
80
20
15
20
7 - 13
15
20
7 - 13
5
30
50
10
69
Dehydrating food
Only use the ConvectionPlus function to dry food so that moisture can be dissipated.
Procedure
^ Cut the food into pieces of the same size.
^ Spread the pieces evenly on the rack or in a perforated container.
^ Slide the collection tray into the lowest shelf level.
Tip
Bananas and pineapple are not suitable for dehydrating.
Settings
Food
Apple rings
Apricots, halved and pitted
ConvectionPlus U
Temperature in °F / °C
125 - 160 / 50 - 70
140 - 160 / 60 - 70
Citrus fruit in slices
Herbs
Mushrooms
Pear slices
Plums, without pits
Tomatoes, quartered
160 - 175 / 70 - 80
100 - 140 / 40 - 60
125 - 160 / 50 - 70
160 - 175 / 70 - 80
140 - 160 / 60 - 70
140 - 160 / 60 - 70
Duration in hours
5 - 8
10 - 12
8 - 9
1.5 - 2.5
3 - 4
7 - 8
10 - 12
7 - 9
70
71
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CURRENT PRODUCT SPECIFICATIONS, TECHNICAL & WARRANTY INFORMATION.
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