Bosch CSG856N 1 Series Manual do utilizador e instruções de instalação - Página 16
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en Steam
Fill the water tank with water up to the "max"
5.
mark.
Slide the full water tank back into the recess
6.
When doing so, make sure that the water tank clicks
into place in the retainers .
Slowly slide the control panel downwards and then
7.
push it away from you until it is closed completely.
11.2 Types of steam heating
A variety of types of steam heating are available for
which hot steam is used to gently prepare food.
Steaming
During steaming, hot steam surrounds the food to pre-
vent it from losing nutrients. The shape, colour and typ-
ical aroma of the dishes are retained as a result of this
preparation method.
Reheating
The reheating function is used to warm up food that
has already been cooked, or bread and pastries from
the day before, without affecting its quality.
Dough proving
Yeast dough will prove considerably more quickly us-
ing this function than at room temperature, and it will
not dry out.
Defrosting
Use the defrost setting to defrost deep-frozen and
frozen products.
Sous-vide
Sous-vide is a type of low-temperature cooking during
which vacuum-sealed food is cooked at low temperat-
ures between 50–95 °C and 100% steam. Sous-vide is
suitable for meat, fish, vegetables and desserts.
16
A chamber vacuum-packing machine is used to heat-
seal the food in special air-tight, heat-resistant cooking
bags. Thanks to the protective cooking bag, flavour
and nutrients are retained.
WARNING ‒ Risk of scalding!
Hot water collects on the vacuum-sealing bag during
cooking.
Use an oven cloth to carefully lift the vacuum-seal-
▶
ing bag so that the hot water runs off into the univer-
sal pan or the cooking container.
Use the oven cloth to carefully remove the vacuum-
▶
sealing bag.
Note: During sous-vide cooking, more condensate
forms on the cooking compartment floor than for other
cooking methods.
.
ATTENTION!
Risk of damage to kitchen units Too much water has
collected on the cooking compartment floor. The water
may leak out of the appliance.
Do not fill the water tank a second time for the sous-
▶
vide cooking.
Setting the type of steam heating
Note:
Observe the instructions for the types of steam heating:
¡ → "Types of steam heating", Page 16
¡ A cooking time must always be set for the types of
steam heating.
For the steam and sous-vide types of heating, the
cooking time only begins when the cooking com-
partment is heated up.
Requirement: The water tank has been filled.
→ "Filling the water tank", Page 15
Press
1.
Press "Steam".
2.
Press the required steam type of heating.
3.
a The temperature is highlighted in white.
Use the control ring to set the temperature.
4.
5.
Press "Cooking time".
Use the control ring to set the cooking time.
6.
Press to start.
7.
Note: If the water tank runs dry during operation, a
notification appears in the display. Operation is
stopped.
→ "Filling the water tank", Page 15
Fill the water tank a second time for sous-vide cook-
ing.
→ "Sous-vide", Page 16
a The appliance starts to heat and the cooking time
counts down.
a When the time has elapsed, a signal sounds. The
time shown in the display is zero.
When the cooking time has elapsed:
8.
To stop the signal early, press any touch field.
‒
To set another cooking time, press "Cooking
‒
time" and use the control ring to set the cooking
time.
When the food is ready, press
‒
appliance off.
Empty the water tank and dry the cooking compart-
9.
ment.
→ "After every steam operation", Page 17
.
to switch the