Tables, Tips and Recipes
Fitted Fan/Steam
Cooking oven
2 Contents
Thank you for choosing one of our high-quality products.
To ensure optimal and regular performance of your appliance please read this instruction manual carefully. It will enable you to navigate all processes perfectly and most efficiently.
To refer to this manual any time you need to, we recommend you to keep it in a safe place. And please pass it to any future owner of the appliance.
We wish you much joy with your new appliance.
Contents
Uses, Tables and Tips |
3 |
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Cooking with steam |
3 |
Baking |
7 |
Roasting |
13 |
SLOW COOK |
16 |
Grill sizes |
16 |
Defrosting |
17 |
Meat programmes |
18 |
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RECIPE MENU |
18 |
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STEAM RECIPES |
18 |
BAKING RECIPES |
22 |
ROASTING RECIPES |
26 |
OTHER RECIPES |
30 |
The following symbols are used in this user manual:
1 Important information concerning your personal safety and information on how to avoid damaging the appliance.
3 General information and tips
2 Environmental information
Uses, Tables and Tips |
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3 |
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Uses, Tables and Tips
Cooking with steam
For steam cooking, use the oven functions VIGOROUS STEAM, INTERVAL PLUS or INTERVAL STEAM.
1 Warning: During VIGOROUS STEAM, do not under any circumstances open the oven door.
1 Important: Only water can be used as the liquid.
Cookware for steam cooking
•Cookware made of an appropriate heat and corrosion resistant material is suitable for steam cooking.
•Chrome steel food containers are also very suitable. (See special accessories).
Oven levels
•The appropriate oven level can be found in the following table. Oven levels are counted from the bottom to the top.
General instructions
•For cooking times longer than 30 minutes or when cooking larger quantities of food, top up the water, if necessary.
•If the appliance is not used for prolonged periods, thoroughly rinse out the water drawer, connecting hoses and steam generator (see chapter Care and Cleaning).
Notes on the tables
The following tables give the required temperature settings, cooking times and oven levels for a selection of typical dishes.
•Temperatures and cooking times are for guidance only, as these will depend on the composition and size of the food to be cooked, the quantity and type of ovenware.
•If you cannot find the settings for a particular recipe, look for the one that is most similar.
•Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold.
VIGOROUS STEAM
The VIGOROUS STEAM Cooking method of preparation is suitable for all types of food, fresh or frozen. It can be used for cooking, warming, defrosting, poaching or blanching vegetables, meat, fish, pasta, rice, sweet corn, semolina and eggs.
Cooking of menus
Complete menus can be prepared in one go. Ideally dishes that require similar cooking times should be chosen. This will prevent individual components being under or over cooked. The amount of water to be used will depend on the largest amount of water specified for the individual components chosen. For information, see Table.
The dishes should be positioned in suitable cooking containers on the oven shelves. The gap between the oven shelves must be adjusted so that the steam can get to every dish.
4Uses, Tables and Tips
the ratio of 1 : 1.5 to 1 : 2, contrary to what is stated in the table.
Sterilising containers
The VIGOROUS STEAM function makes it possible to sterilise containers, e. g. babies’ bottles, using steam. To do this place the cleaned containers in the middle of the oven shelf in the 1st shelf level with the opening facing downwards. Insert the containers into the oven at a slight angle. Pour in the maximum amount of water (650 ml) and select a cook time of 40 mins. at 96°C.
VIGOROUS STEAM table
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VIGOROUS STEAM |
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Type of food |
Water via water |
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Tempe- |
Oven level |
Time in |
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drawer |
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rature |
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mins. |
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ml |
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°C |
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Risotto |
400 |
96 |
2 |
25-30 |
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Rice (with liquid 1:1) |
550 |
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96 |
2 |
35-40 |
Cornmeal (polenta, with liquid 1:3) |
650 |
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96 |
2 |
40-50 |
Jacket potatoes, medium-sized |
650 |
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96 |
2 |
40-50 |
Boiled potatoes |
550 |
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96 |
2 |
30-40 |
Ratatouille |
400 |
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96 |
2 |
25-30 |
Brussels sprouts |
550 |
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96 |
2 |
30-35 |
Cauliflower, whole |
700 |
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96 |
2 |
40-45 |
Sauerkraut |
700 |
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96 |
2 |
50-60 |
Tomatoes, whole |
250 |
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96 |
2 |
15-20 |
Beetroot, whole |
550 |
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96 |
2 |
60-70 |
Kohlrabi/celery /fennel, |
550 |
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96 |
2 |
35-40 |
sliced |
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Courgettes, sliced |
400 |
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96 |
2 |
20-25 |
Carrots, sliced |
550 |
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96 |
2 |
30-35 |
Defrosting vegetables |
550 |
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60 |
2 |
30-35 |
Defrosting and cooking vegetables |
550 |
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96 |
2 |
30-35 |
Blanching vegetables |
250 |
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96 |
2 |
12-15 |
Blanching beans |
250 |
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96 |
2 |
20-22 |
Tender veal ham 1000 g |
700 |
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96 |
2 |
50-75 |
Smoked loin of pork 600-1000 g |
700 |
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96 |
2 |
45-55 |
Frankfurter / veal sausage |
250 |
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90 |
2 |
15-20 |
Warming meat loaf |
400 |
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96 |
2 |
20-25 |
in 1 cm slices |
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Uses, Tables and Tips |
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VIGOROUS STEAM |
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Type of food |
Water via water |
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Tempe- |
Oven level |
Time in |
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drawer |
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rature |
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mins. |
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ml |
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°C |
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Trout, 170-300 g |
400 |
85 |
2 |
15-25 |
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Eggs, soft |
200 |
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96 |
2 |
8-12 |
Eggs, medium |
200 |
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96 |
2 |
10-15 |
Eggs, hard |
200 |
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96 |
2 |
15-20 |
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The times given are for guidance only, they will vary depending upon size and number.
TRUE FAN and VIGOROUS STEAM in succession
By combining TRUE FAN and VIGOROUS STEAM one after the other and in the case of VIGOROUS STEAM together meat, vegetables and accompaniments can be cooked in the oven so that they are ready to serve at the same time.
•Start roasting the food to be roasted using the oven functionTRUE FAN.
•Put prepared vegetables and accompaniments in oven-proof dishes and place in the oven with the roast.
•Start the VIGOROUS STEAM function and cook it all together until ready.
3 Before you can start the VIGOROUS STEAM function, the oven must have cooled to a temperature of around 80°C. To cool the oven down more quickly, open the oven door to the first position for approx. 15 mins.
TRUE FAN and VIGOROUS STEAM in sucession table
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TRUE FAN |
VIGOROUS STEAM |
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Max. water amount 650ml |
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Type of food |
Temp. |
Meat |
Meat and |
Oven |
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Time in |
accompaniments |
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in °C |
levels |
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mins. |
Time in minutes |
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Roast beef 1 kg, |
180 |
60-70 |
40-50 |
1 |
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Brussels sprouts, polenta |
3 |
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Roast pork 1 kg, |
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1 |
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potatoes, vegetables, |
180 |
60-70 |
30-40 |
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3 |
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gravy |
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Roast veal 1 kg, |
180 |
50-60 |
30-40 |
1 |
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rice, vegetables |
3 |
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The times given are for guidance only, they will vary depending upon size and amount.
The core temperature in meat before switching to VIGOROUS STEAM should be 60-63°C.
INTERVAL PLUS
The INTERVAL PLUS method of preparation is particularly suitable for foods with a high moisture content and for defrosting and re-heating foods.
6 Uses, Tables and Tips
INTERVAL PLUS Cooking Table
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INTERVAL PLUS |
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(Max. water amount 250ml) |
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Type of food |
Temperature in |
Time |
Oven |
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°C |
in mins. |
level |
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Custard / flan in individual dishes1) |
90 |
35-40 |
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2 |
Baked eggs1) |
90 |
30-40 |
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2 |
Terrine1) |
90 |
40-50 |
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2 |
Thin fish fillet |
85 |
15-25 |
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2 |
Thick fish fillet |
90 |
25-35 |
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2 |
Small fish up to 350g |
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Whole fish |
90 |
35-45 |
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2 |
up to 1000g |
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1) continue for a further half an hour with the door closed
INTERVAL STEAM
This type of preparation INTERVAL STEAM is particularly suitable for roasting large pieces of meat, for defrosting and heating already cooked, portioned food as well as for baking bread, rolls, gratins and casseroles.
INTERVAL STEAM table
Cooking on more than one oven level
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INTERVAL STEAM |
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Amount of water to be added will depend on the |
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length of the cooking time |
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Type of food |
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Temperature in |
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Time |
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Oven |
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°C |
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in mins. |
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levels |
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Reheating complete meal |
110 |
15-20 |
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1, 3 und 5 |
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6 plates, dia. 24 cm |
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Roast pork 1000g |
160-180 |
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90-100 |
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2 |
Roast beef 1000 g |
160-180 |
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120-150 |
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2 |
Roast veal 1000g |
180 |
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80-90 |
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2 |
Meat loaf, uncooked, 500g |
180 |
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30-40 |
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2 |
Frankfurter / veal sausage |
85 |
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20-30 |
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2 |
Smoked loin of pork 600-1000g |
160-180 |
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60-70 |
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2 |
(soak for 2 hours) |
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Chicken 1000g |
180-200 |
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50-60 |
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2 |
Duck 1500-2000g) |
180 |
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70-90 |
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2 |
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Uses, Tables and Tips |
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INTERVAL STEAM |
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Amount of water to be added will depend on the |
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length of the cooking time |
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Type of food |
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Temperature in |
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Time |
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Oven |
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°C |
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in mins. |
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levels |
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Goose 3000g |
170 |
130-170 |
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1 |
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Fish fillets |
85-90 |
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20-30 |
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2 |
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Potato gratin, |
160-170 |
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50-60 |
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2 |
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Leek/potato gratin |
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Pasta bake |
190 |
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40-50 |
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2 |
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Lasagne |
180 |
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45-55 |
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2 |
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Misc. types of bread |
180-190 |
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50-60 |
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2 |
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500-1000g |
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Rolls 40-60g |
180-210 |
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25-35 |
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3 |
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Ready-to-bake rolls 30-40g |
200 |
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10-20 |
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3 |
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Ready-to-bake rolls 30-40g, frozen |
200 |
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15-25 |
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3 |
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Ready-to-bake baguettes 40-50g |
200 |
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10-20 |
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3 |
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Ready-to-bake baguettes 40-50g, |
200 |
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15-25 |
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3 |
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frozen |
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Cut up a whole roast before warming.
The times given are for guidance only, they will vary depending upon size and amount.
Baking
Oven Function: TRUE FAN, MOIST FAN COOKING or CONVENTIONAL Baking tins
•Dark metal and non-stick tins are suitable for CONVENTIONAL.
•Bright metal tins are also suitable for TRUE FAN and MOIST FAN COOKING.
Oven levels
•Baking with CONVENTIONAL is possible on one level.
•With TRUE FAN and MOIST FAN COOKING you can bake up to 3 baking trays at the same time:
1 baking tray: e.g. oven level 3
8 Uses, Tables and Tips
1 cake tin:
e.g. oven level 1
2 baking trays:
e.g. oven levels 1 and 3
3 baking trays:
oven levels 1, 3 and 5
General instructions
•Insert the tray with the bevel at the front.
•You can also bake two cake tins next to each other on the oven shelf at the same time. This only slightly increases the baking time.
3 When frozen foods are used the trays inserted may distort during cooking. This is due to the large difference in temperature between the freezing temperature and the temperature in the oven. Once the trays have cooled the distortion will disappear again.
How to use the baking tables
The following tables give the required temperature settings, cooking times and oven levels for a selection of dishes.
•The temperatures and baking times are a guide as they depend on the ingredients in the dough, the amount and the baking tin.
•For the first time we recommend setting a lower temperature and only if necessary, for example if you want it to brown more or if the baking is taking too long, select a higher temperature.
•If you cannot find any specific settings for one of your own recipes, look for one that is most similar.
•When baking cakes on baking trays or in tins on more than one level, baking time can be extended by 10-15 minutes.
•Moist cakes and pastries (e.g. pizzas, fruit flans, etc.) are baked on one level.
•Differences in the height of the items can cause differences in the degree of browning at the beginning of the baking process. Please do not change the temperature setting if this occurs. Differences in the degree of browning even out during the baking process.
Uses, Tables and Tips |
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9 |
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•Your new oven may bake or roast differently from your previous appliance. If this is the case, adjust your normal settings (temperature, cooking times) and oven levels to the recommendations in the tables below.
2 With longer baking times, you can switch the oven off about 10 minutes before the end of the cooking time in order to use the residual heat.
Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold.
Baking table
Baking on one oven level
Type of |
Oven function |
Oven |
Temperature |
Time |
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cake/pastry/biscuit/bread |
level |
°C |
Mins. |
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Baking in tins |
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Ring cake or brioche |
TRUE FAN |
1 |
150-160 |
50-60 |
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Sand cake/Rum and fruit |
TRUE FAN |
1 |
140-160 |
60-80 |
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cake |
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Sponge cake |
TRUE FAN |
1 |
140 |
30-40 |
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Sponge cake |
CONVENTIONAL |
1 |
160 |
30-40 |
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Flan base - shortcrust pastry |
MOIST FAN |
3 |
170-1801) |
20-25 |
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COOKING |
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Flan base – sponge mixture |
MOIST FAN |
3 |
150-170 |
25-30 |
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COOKING |
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Covered apple tart |
CONVENTIONAL |
1 |
170-190 |
50-60 |
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Apple pie (2Ø20cm tins, |
TRUE FAN |
1 |
160 |
60-80 |
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diagonally off set) |
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Apple pie (2Ø20cm tins, |
CONVENTIONAL |
1 |
180 |
60-80 |
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diagonally off set) |
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Spicy flan (e.g. Quiche Lor- |
TRUE FAN |
1 |
160-180 |
45-55 |
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raine) |
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Cheesecake |
CONVENTIONAL |
1 |
170-190 |
80-90 |
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Cakes/pastries/breads on baking trays |
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Plaited bun/ savarin |
MOIST FAN |
3 |
160-180 |
45-55 |
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COOKING |
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Christmas bread |
CONVENTIONAL |
3 |
160-1801) |
50-60 |
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Bread (rye bread) |
CONVENTIONAL |
1 |
2301) |
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- first |
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10 |
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- then |
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160-180 |
30-60 |
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Cream puffs/eclairs |
CONVENTIONAL |
3 |
160-1701) |
30-45 |
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Swiss roll |
CONVENTIONAL |
3 |
180-2001) |
10-20 |
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Streusel cake (dry) |
MOIST FAN |
3 |
150-160 |
20-30 |
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COOKING |
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10 Uses, Tables and Tips
Type of |
Oven function |
Oven |
Temperature |
Time |
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cake/pastry/biscuit/bread |
level |
°C |
Mins. |
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Butter cake /sugar yeast cake |
MOIST FAN |
3 |
180-2001) |
20-30 |
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COOKING |
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Butter plait |
TRUE FAN |
3 |
170-1801) |
40-50 |
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Fruit flan |
TRUE FAN |
3 |
150 |
40-50 |
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(made with yeast dough/ |
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sponge mixture)2) |
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Fruit flan |
CONVENTIONAL |
3 |
170 |
40-50 |
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(made with yeast dough/ |
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sponge mixture)2) |
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Fruit flans made with short- |
TRUE FAN |
3 |
160-170 |
50-70 |
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crust pastry |
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Flans with delicate toppings |
CONVENTIONAL |
3 |
160-1801) |
50-70 |
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(e.g. quark, cream, almond |
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slice) |
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Pizza (with a lot of topping)2) |
TRUE FAN |
1 |
180-2001) |
30-50 |
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Pizza (thin crust) |
TRUE FAN |
1 |
200-2201) |
15-25 |
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Pitta bread |
TRUE FAN |
1 |
200-220 |
10-20 |
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Savoury Swiss tarts |
TRUE FAN |
1 |
180-200 |
40-55 |
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Fancy biscuits |
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Short pastry biscuits |
TRUE FAN |
3 |
150-160 |
15-25 |
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Piped biscuits |
TRUE FAN |
3 |
140 |
25-35 |
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Piped biscuits |
CONVENTIONAL |
3 |
1601) |
20-30 |
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Sponge biscuits |
TRUE FAN |
3 |
160-170 |
15-25 |
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Pastries made with egg |
TRUE FAN |
3 |
80-100 |
90-150 |
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white, meringues |
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Macaroons |
TRUE FAN |
3 |
100-120 |
60-90 |
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Fancy biscuits with yeast |
MOIST FAN |
3 |
150-160 |
20-40 |
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dough |
COOKING |
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Puff pastries |
TRUE FAN |
3 |
170-1801) |
20-30 |
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Bread rolls |
TRUE FAN |
3 |
1801) |
20-35 |
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Bread rolls |
CONVENTIONAL |
3 |
2001) |
20-35 |
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Small cakes (20per tray) |
TRUE FAN |
3 |
1401) |
20-30 |
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Small cakes (20per tray) |
CONVENTIONAL |
3 |
1701) |
20-30 |
1) Pre-heat oven
2) Use a plate or a drip pan
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