AEG BSE892330M User Manual download pdf (Page 14)

When you fill the water drawer, insert it in

the same position. Push the front button

until the water drawer is inside the oven.

Empty the water drawer after each use.

CAUTION!

Keep the water drawer away

from hot surfaces.

Steam cooking

The water drawer cover is in the control

panel.

WARNING!

Use only cold tap water. Do

not use filtered

(demineralised) or distilled

water. Do not use other

liquids. Do not put

flammable or alcoholic

liquids into the water

drawer.

1. Press the cover of the water drawer

to open it and extract it from the

oven.

2. Fill the water drawer with cold water

to the maximum level (around 950

ml).The water supply is sufficient for

approximately 50 minutes.Use the

scale on the water drawer.

3. Push the water drawer to its initial

position.

Wipe the wet water

drawer with a soft cloth

before you insert it in the

oven.

4. Turn on the oven.

5. Set a steam heating function and the

temperature.

6. If necessary, set the function:

Duration

or: End Time .

The steam appears after

approximately 2 minutes. When the

oven reaches the set temperature,

the signal sounds.

When the water drawer is running

out of water, the signal sounds and

the water drawer needs to be refilled

to continue the steam cooking as

described above.

The signal sounds at the end of the

cooking time.

7. Turn off the oven.

8. Empty the water drawer after the

steam cooking is completed.

CAUTION!

The oven is hot. There is

a risk of burns. Be careful

when you empty the

water drawer.

9. After Steam Cooking steam can

condensate on the bottom of the

cavity. Always dry the bottom of the

cavity when the oven is cool.

Let the oven dry fully with the door open.

To speed up the drying you can close

the door and heat up the oven with the

function: True Fan Cooking at

temperature 150°C for approximately 15

minutes.

At the end of a steam

cooking, the cooling fan runs

faster to remove the steam.

SousVide Cooking

• With no evaporative losses of flavour

volatile and moisture, food keeps its

full aroma.

• Tender texture of meat and fish.

• Food keeps all minerals and vitamins.

• Less spices are necessary as food

keeps its natural flavour.

• Better workflow as it is not necessary

to prepare and serve food at the

same time and place.

• Low cooking temperature minimizes

the risk of overcooking.

• Portioning of the food makes it easy

to hold.

Preparing the food

1. Clean and cut the ingredients.

2. Season the ingredients.

3. Fill the ingredients in suitable

vacuum bags.

4. Vacuum seal the bag to make sure

that you remove as much air as

possible.

5. Cold storage of the bags is

mandatory in case the cooking

procedure is not done immediately.

6. Continue with the function SousVide

Cooking following applicable

cooking table indications for the

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