Steam Cooking

The cooking table contains cooking recommendations tested by the manufacturer. You can set the amount of water, temperature, steam assisted cooking function and time for food which are not in the table.
For red meat type of food, you can use %40 steam level to have a more roasted result and 60-80% steam level to get more boiled taste.
Fill the water tank to the max level before cooking.

Food	Accessory to be used	Shelf position	Operating function	Temperature (°C)	Steam level	Baking time (min) (approx.)
Whole bread	Standard tray *	2	Fan Heating	180	%80	30 … 40
Fried chicken (1,8-2 kg)	Wire grill * Place one tray on a lower shelf	2	Top+Bottom+Fan	15 mins. 250/max, after 190	%80	60 … 70
Rib steak (single piece) **	Standard tray *	3	Multi (3D) Cooking	180	%80	40 … 55
Lamb shanks with vegetables	Standard tray *	3	Multi (3D) Cooking	170	%80	80 … 100
Yeasted bun	Standard tray *	3	Fan Heating	180	%60	20 … 30
Cheesecake	Round springform pan, 26 cm in diameter on wire grill **	3	Fan Heating	120	%40	60 … 70
Chicken drumstick	Standard tray *	3	Multi (3D) Cooking	200	%80	20 … 30
Baked potato	Standard tray *	3	Multi (3D) Cooking	190	%40	45 … 55
Hamburger bread	Standard tray *	3	Fan Heating	180	%60	20 … 30
Salmon with vegetables	Standard tray *	3	Multi (3D) Cooking	200	%60	15 … 25
Mold cake	Standard tray *	2	Fan Heating	180	%40	30 … 40
Egg-Overcooked	Standard tray *	3	Fan Heating	100	%80	5 … 8
Fish Casserole with Vegetables	Casserole Dish **	3	Fan Heating	180	%60	15 … 25
Meat with Vegetables in Casserole	Casserole Dish **	3	Fan Heating	220	%60	25 … 35
Pretzel Buns	Standard tray *	3	Fan Heating	220	%40	15 … 20
Potato Minced Meat Pie	Standard tray *	3	Fan Heating	190	%40	25 … 35
Sponge Cake Dough	Standard tray *	3	Fan Heating	180	%40	20 … 30
Preheating is recommended for all food. * These accessories may not be included with your product. ** These accessories are not included with your product. They are commercially available accessories.

Full Steam

Food	Accessory to be used	Shelf position	Operating function	Temperature (°C)	Baking time (min) (approx.)
Frozen peas	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	30 … 40
Frozen peas	3 - Large size steam cooking tray with holes 5 - Small size steam cooking tray with holes + Oven tray	3 … 5	Full Steam	100	35 … 45
Rib steak	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	55 … 65
Potato pieces	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	35 … 45
Chicken breast	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	30 … 40
Broccoli	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	20 … 30
Beef tenderloin	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	50 … 60
Fish	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	20 … 30
Carrot pieces	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	25 … 35
Cauliflower	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	20 … 30
Brussels sprouts	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	10 … 20
Green beans	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	25 … 35
Rice	Borosilicate glass cookware + Oven tray	3	Full Steam	100	25 … 35
Mixed Vegetables	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	20 … 30
Bao Bread	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	10 … 15
Cocoon Corn	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	35 … 45
Egg-Overcooked	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	13 … 17
Egg-Rarely Cooked	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	8 … 10
Chinese Dumplings	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	10 … 20
Creme Caramel	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	20 … 30
Ravioli	Large size steam cooking tray with holes + Oven tray	3	Full Steam	100	8 … 12
Do not preheat When cooking, place the oven tray to the 1st rack and perforated tray to the 3rd rack

SousVide Cook. (Sous-vide)

Sous-vide is a vacuum cooking method. It is made at low temperatures between 55 and 95 °C and using 100% steam. Sous-vide cooking is used to gently cook foods such as meat, fish, vegetables and desserts. The food is heated by a chamber vacuum sealer in a special airtight, heat-resistant vacuum bag. The protective envelope of the vacuum bag retains nutrients and flavors. Low temperatures and direct heat transfer allow precise control of desired cooking results.

With vacuum cooking, the flavors remain in the food. It intensifies flavors more like spices, herbs and garlic.
Fill the water tank to the max level before cooking.
Before cooking, make sure the vacuum inside the bag is intact:

There should be no air in the vacuum bag.
The heat sealable seam is perfectly sealed.
There is no hole in the vacuuming bag.

You can put your vacuumed bag on the wire rack.
Searing is recommended after cooking for foods cooked below 65°C.

Food	Accessory to be used	Shelf position	Operating function	Temperature (°C)	Baking time (min) (approx.)
Chicken breast	Wire grill	3	SousVide Cook.	70	90 … 150
Broccoli	Wire grill	3	SousVide Cook.	85	40 … 60
Cauliflower	Wire grill	3	SousVide Cook.	85	40 … 60
Salmon fish	Wire grill	3	SousVide Cook.	60	25 … 35
Steak	Wire grill	3	SousVide Cook.	65	90 … 150
Mackerel Fillet	Wire grill	3	SousVide Cook.	55	20 … 30
Lamb's shank	Wire grill	3	SousVide Cook.	95	100 … 110
Prawn	Wire grill	3	SousVide Cook.	55	20 … 30
Do not preheat