BDE1200X - Four BLOMBERG - Free user manual and instructions

USER MANUAL BDE1200X BLOMBERG

99635821_ML_B.qxd 08/03/2005 14:11 Page 1516 Steam cooking Overview Steam cooking presents nothing but advantages if you follow the instructions for use. Healthy and natural, steam cooking preserves the full flavour of foods. A delicate sauce or aromatic herb seasonings add that something extra that makes the difference. This kind of cooking releases no odours. There is no need to season the cooking water with herbs or spices; however, you can flavour fish by placing it on a bed of seaweed or make a savoury poultry dish by adding a bunch of rosemary or tarragon. You can simultaneously cook meat, fish and vegetables. Steam cooking gently reheats pasta, rice and mashed potatoes with no risk of food sticking or drying out. It makes it easier to cook puddings, flans, rice pudding, etc. covered with aluminium foil, the condensation water does not add moisture to the preparations. There is no need to season before cooking--not even the steam water. To make meat look more appetising, quickly brown it on all sides with hot butter in a pan. Compared to boiling, steam offers nothing but advantages: It is quick: cooking starts immediately, whereas for food in a water-filled dish, the cook time only begins counting down once the water returns to a full boil. It is healthy: vitamins (those that are water soluble) and minerals are well preserved because they scarcely dissolve in the condensation water that touches the food. Moreover, no fats are used for this type of cooking. The steam maintains the taste of food. It does not add odours, nor the taste of the grill or the pan. Furthermore, it takes nothing away because the food is not diluted in the water. Words of advice: there is no point in using this cooking method to prepare fish that is not fresh or vegetables left in the refrigerator for a week--the results are catastrophic! The steam does not transfer flavours or aromas; therefore do not hesitate to save both time and money by cooking items side by side, but without touching. For example, you can cook fish next to a dessert. Steam is also appropriate for blanching, defrosting and reheating or even holding warm, especially sauces. First use a very small amount of fat to heat meats like poultry, veal and pork so that they take on an appetizing browned appearance. Then finish cooking them using the steam method. Cut into pieces, food cooks faster and more evenly than if left whole. 99635821_ML_B.qxd 08/03/2005 14:11 Page 1617

What does your oven look like? Control panel Water tank Display Steam gen- erator Door seal

5. + and - touch controls for time adjustment

6. Touch pad-locking mechanism

7. Temperature indicator

8. Water circuit problem indicator

Close-up of control panel Gutter

Light 99635821_ML_B.qxd 08/03/2005 14:11 Page 1718 The water tank that allows for independent water sup- ply to the oven. Its capacity is approximately one litre (maximum level). Pierced cooking dish to prevent contact between food and the condensation water. Drip tray that makes it possible to recover the conden- sation water. Stainless steel removable support grid: it must be placed in the oven. Accessories The cookware may be cleaned in the dish- washer. Removable water tank Cookware Using water with a low level of lime will make it easier to care for your oven. Using demineralised water is forbidden (not for human consumption). 99635821_ML_B.qxd 08/03/2005 14:11 Page 1819

• Electrical connection For permanent installation, be mindful to add a standardised, compliant cut-off device in the elec- trical conduit. Otherwise the appliance must be positioned so that the electrical outlet is accessible after the unit has been built-in. You must use an electrical receptacle that contains a ground wire and is connected in compliance with applicable safety standards. Your electrical installation must be equipped with 10-ampere thermal-sensitive protection. Do not operate the oven if the power cable or its plug are damaged. In this case, they must be replaced by the manufacturer, its After Sales Service department of a person of similar qualifi- cations so as to avoid any danger. Operating voltage p. 220
• -240 V ~ 50 Hz Total oven power p. 1
• .77 kW Energy consumption - heating up to and holding at 100°C for one hour p. 0
• .71 kWh Internal dimensions of your oven Width p. 38
• .5 cm Height p. 18
• .2 cm Depth p. 33
• .5 cm Net capacity .5 litres How do you install your oven? 99635821_ML_B.qxd 08/03/2005 14:11 Page 1920 Build-in p. 23

1. Place the appliance in the nook.

The appliance must be horizontal. Check the position.

2. For greater stability, attach the oven in

the cabinet with two screws through the holes provided for this purpose on either side of the front inner panels.

3. Make the electrical connection.

Ensure that the plug will be acces- sible after installation. 99635821_ML_B.qxd 08/03/2005 14:11 Page 2021

Steam cooking How do you program for immediate cooking? Steam cooking at 100°C Press the "Start" touchcontrol. A cooking timeof 25 minutes is suggested.Set the desired length of time(minimum is five minutes andmaximum is 60 minutes) by pressingthe + and - touch controls.Enter by press-ing the "Start"touch control. You MUST fill the water tank to the Max. level before cooking. Return the tank to its housing by firmly pushing ALL THE WAY until you feel the tank LOCK INTO POSITION. The symbol is activated. When the temperature has been reached, the 100°Cdisplay stops flashing and a beep is emitted. Operating principle The water contained in the tank arrives in the cavity via a pipe. This water is transformed into steam when it comes into contact with a hot surface located in the lower part of the cavity: this is the steam generator. There is no need to add water to the cooking dish. To guarantee REAL STEAM COOKING, your oven is fur- nished with specially designed cookware that will allow for perfect cooking.

To avoid compromising the cooking results, do not open the appliance door during cooking. When in use, the appliance becomes hot. Hot steam will escape when you open the door of the appliance. Keep children away.

99635821_ML_B.qxd 08/03/2005 14:11 Page 2122 At the end of a cooking programme As soon as the steam removal phase has been complet- ed, you can keep dishes warm in the oven area. Press the stop button. The audible signal and display are then deactivated. Do not open the door. Dishes are kept warm and the fan operates at the same time until the door is opened. 0m00s is displayed. The display animation ceases. Discontinuous beeps are emitted for three minutes. To silence the beeps, press the Off touch control or open the door. The fan will continue operating for approximate- ly 3 - 5 minutes after the door is opened. You MUST empty the tank. The dishes and plates used in the steam cooking. In order to guarantee good oven reliability, the fan continues to function for a short period after cooking is complete. Changing the cooking time Cancelling cooking in progress During cooking, you can adjust the cooking time by pressing the + or - touch controls. You can stop the cooking at any time by pressing the Off touch control (press and hold for approximately one second). If steam generation has not yet begun (approximately one minute), the oven stops immediately and the time disappears. If steam generation has already begun, the time converts to three minutes; a countdown begins and the steam escapes before the door is opened. 99635821_ML_B.qxd 08/03/2005 14:11 Page 2223

It is possible to lock the display. This feature cannot be used during timed cooking programmes. Locking display Press the "Off" touch control for a few sec- onds. A beep is sounded and a "padlock" appears on the screen. From this moment on, no touch control is active. To unlock the display, press the "Off" touch control for a few seconds: a beep is sounded and the padlock disappears.

In the event of a water circuit-related problem during cooking, the "no water" indicator appears and a beep is emitted. This error is specifically associated with: - An empty tank. - A poorly seated tank. After checking these two items, cooking automatically restarts as soon as the door is closed. Water management 99635821_ML_B.qxd 08/03/2005 14:11 Page 2324 Artichokes (small) Asparagus Broccoli Carrots Celery root Pumpkin Mushrooms Puff pastry Courgettes Chinese artichokes Spinach Endives Fennel Green beans Turnips Fresh peas Leeks Potatoes Sea scallops Mussels/periwinkles Crabs Lobsters Crayfish Apples/pears/ peaches Compote Puddings 40 to 45 min. 35 to 40 min. 18 min. 20 to 22 min. 25 to 30 min. 15 to 20 min. 15 min. 30 to 35 min. 22 min. 30 to 35 min. 10 to 15 min. 20 min. 20 min. 35 min 30 min. 22 min. 30 to 35 min. 15 to 20 min. 20 to 25 min. 25 min. 25 min. 40 to 45 min. 10 to 12 min. 20 to 25 min. 25 min. 30 to 35 min. 12 to 15 min. 10 to 15 min. 25 min. 10 min. placed upside down in the dish for tips decrease cooking time in small bunches in thin, round slices in thin slices in cubes in thin strips Brussels sprouts Cauliflower in small bunches Chopped green cabbage in round slices (fresh) stir while cooking (frozen) " " core removed, cut in half length- wise cut in half in cubes

cut in half cut in round slices whole with seasoning with seasoning

whole, peeled fruit in strips in ramekins

• These times are afunction of thetype, size andfreshness of thevegetables. Followthe indications thatappear in the "Preparations" col- umn.
• The cooking timeremains the sameregardless of thequantity to becooked. Example: 1 or 4 artichokesrequire the samecooking time.• To check if foodis cooked piercewith the tip of aknife. If there is noresistance, the foodis cooked.• Place the scallopson the grid of theglass dish, add aro-matic herbs.• Place the crus-taceans on a bedof seaweed.• Times depend onripeness. Cooking chart SHELLFISH

• *Steaks: Round slices of fish of 2 to 3 cm in thickness (180/200g) per person.

• Insist on very fresh products.

• Place whole fish in the dish as is or on bay leaves, fen- nel or other aro- matic herbs.

• As soon as cook- ing is complete, remove the skin, which will detach easily.

• Then brown under the grill in another dish.

Soft-boiled: placed directly on the grid. Fried: broken in an individual dish placed on the grid and covered with cooking wrap. Medium-boi led: placed directly on the grid. Hard-boiled / poached: see detailed recipes. Place directly in a dish then cover with water or milk. The steam is not enough to saturate these inflating foods. Place a sheet of aluminium foil on the dish to prevent water droplets from falling in. RICE, PASTA

TIMES PREPARATIONS NOTES

FARINA 99635821_ML_B.qxd 08/03/2005 14:11 Page 2526 Maintenance Cavity (after each use) Wipe the cavity with a dry cloth after the steam gener- ator has cooled or let the cavity air-dry by leaving the door open. Water pipe (once a month) Remove the water pipe by pulling it towards you. Remove any hard-water deposits that may be inside (using a thin, pointed object such as a thick skewer or a knitting needle). Steam generator (once a month) Pour 1/2 cup of white vinegar on the generator. Let sit for a few minutes, then clean and rinse with water. Do not use sponges or abrasive powders, nor cof- fee maker cleaning agents. Cleaning the Gutter Remove this gutter by pulling it upward. Wipe it off and return it to its position using the three notches provided. The oven should not be cleaned with a steam cleaner. How do you care for your oven? 99635821_ML_B.qxd 08/03/2005 14:11 Page 2627

Before removing the bulbs from the housing, be sure to first turn off the electrical supply to the appliance. Turn off the oven and/or acti- vate the cut-out or unplug the power lead. Changing the bulbs You need to obtain bulbs able to withstand a temperature of 300°C, 25 watts, 230 - 240 volts, E14, which can be purchased from shops specialising in electrical items.

1. Turn the cover of the lamp to the left.

2. Turn and unscrew the incandescent lamp in an anti-

clockwise direction.

3. Replace the incandescent lamp.

4. Reinsert the cover, screwing it in a clockwise direction.