Rating Plate; Operation And Handing; Basics Of Cooking; Instructions Concerning Cookware - CASO DESIGN Steam Chef Manual De Instrucciones

12.6 Rating plate

The rating plate with the connection and performance data can be founded on the back of
the device.

13 Operation and Handing

This chapter provides you with important notices with regard to operating the device.
Observe the following notices to avoid dangers and damages:
► Do not leave the device unsupervised when it is in operation, so that you can intervene
quickly in the event of dangers.

13.1 Basics of cooking


The power levels and time required for cooking / warming up food items depends on the
starting time, the quantity and the type and consistency of the food, etc. Use the
shortest indicated cooking time and extend the cooking procedure as necessary.

Foods with a firm skin or shell, such as tomatoes, sausages, potatoes in the skin,
eggplants must be pierced or punctured repeatedly so that any developing steam can
escape and so that the food does not burst.

13.2 Instructions concerning cookware

During the steam cooking process the cookware must be appropriate for temperatures of
at least 150°C. During the convection oven cooking process the cookware must be
appropriate for temperatures of at least 250 °C.

13.3 Opening / closing door

 Open door
Open the door of the appliance using the handle. If the device is switched on, the current
cooking programme will be interrupted.
► Leave the door open for a moment before reaching into the cooking chamber, to allow
the accumulated heat and steam to escape.
► Ensure that your hair does or items of clothing do not get caught up in the door.
 Close doors
Close the door until the door latch audibly locks in place. If a current cooking programme
was interrupted as a result of opening the door, and the automatic cooking programme
would then be automatically resumed.
Warning
Warning
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