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Accessories Use the accessories provided. When steaming in the perforated cooking container, always insert the solid cooking container underneath. Dripping liquid is caught. Cookware When using ovenware, always place it in the middle of the perforated cooking container. Ovenware must be heat and steam resistant. Cooking times are increased if thick-walled ovenware is used. Food which would normally be prepared in a bain marie should always be covered with foil (e. g. when melting chocolate). Cooking time and quantity The cooking times when steaming depend on the item size, but do not depend on the total quantity. The appliance can steam food to a maximum of 2 kg. Follow the unit sizes given in the tables. The cooking time is reduced for smaller pieces and increased for larger ones. Cooking time is also influenced by the quality and ripeness of the food. The values quoted can therefore only serve as a guideline. Distributing food evenly Always distribute the food evenly in the ovenware. It will not cook evenly if the layers are of different depths. Pressure- sensitive food When layering delicate foods in the cooking container, do not pile them too high. It is better to use two containers. Cooking a menu With steam, you can cook a whole menu at once, without the different flavours mixing. Place the food with the longest cooking time in the appliance first and delay the rest until the appropriate time. This means that all the food will be ready at the same time. The overall cooking time is extended with menu cooking, as a little steam escapes each time the appliance door is opened and has to be reheated. Vegetables Place the vegetables in the perforated cooking container and insert at level 3. Always insert the solid cooking container underneath at level 1. Dripping liquid is caught. Food Size Accessories Operating Temperature in °C Cooking time mode in min. Artichokes whole perforated + solid Steam cooking 100 30 - 35 Cauliflower whole perforated + solid Steam cooking 100 30 - 40 Cauliflower florets perforated + solid Steam cooking 100 10 - 15 Broccoli florets perforated + solid Steam cooking 100 8 - 10 Peas - perforated + solid Steam cooking 100 5 - 10 Fennel slices perforated + solid Steam cooking 100 10 - 14 Vegetable flan - 1.5 l bain- marie dish + Steam cooking 100 50 - 70 perforated cooking container at level 2 Green beans - perforated + solid Steam cooking 100 20 25 Carrots slices perforated + solid Steam cooking 100 10 - 20 Kohlrabi slices perforated + solid Steam cooking 100 15 - 20 Leeks slices perforated + solid Steam cooking 100 4 - 6 Sweetcorn whole perforated + solid Steam cooking 100 25 35 Swiss chard* shredded perforated + solid Steam cooking 100 8 - 10 Green asparagus* whole perforated + solid Steam cooking 100 7 - 12 White asparagus* whole perforated + solid Steam cooking 100 10 - 15 Spinach* - perforated + solid Steam cooking 100 2 - 3 Romanesco florets perforated + solid Steam cooking 100 8 - 10 Brussels sprouts florets perforated + solid Steam cooking 100 20 30 Beetroot Whole perforated + solid Steam cooking 100 40 50 Red cabbage shredded perforated + solid Steam cooking 100 30 - 35 White cabbage shredded perforated + solid Steam cooking 100 25 35 Courgettes slices perforated + solid Steam cooking 100 2 - 3 Mangetout - perforated + solid Steam cooking 100 8 - 12 * Preheat the appliance Side dishes and pulses Add water or liquid in the proportion specified. For example: You may select any shelf position you wish for the solid 1: 1.5 = add 150 ml liquid for every 100 g rice. cooking container. Food Ratio Accessories Level Operating Temperature in °C Cooking time mode in min. Unpeeled boiled pota- perforated + 3 Steam cooking 100 35 45 toes solid 1 (medium size) Boiled potatoes -perforated + 3 Steam cooking 100 20 25 (quartered) solid 1 Brown rice 1: 1.5 solid - Steam cooking 100 30 - 40 Long grain rice 1: 1.5 solid - Steam cooking 100 20 30 Basmati rice 1: 1.5 solid - Steam cooking 100 20 30 Parboiled rice 1: 1.5 solid - Steam cooking 100 15 - 20 Risotto 1: 2 solid - Steam cooking 100 30 - 35 Lentils 1: 2 solid - Steam cooking 100 30 45 Canellini beans, pre1: 2 solid - Steam cooking 100 65 - 75 softened Couscous 1: 1 solid - Steam cooking 100 6 - 10 Unripe spelt grain, 1: 2.5 solid - Steam cooking 100 15 - 20 coarse ground Millet, whole 1:2.5 solid - Steam cooking 100 25 35 Wheat, whole 1: 1 solid - Steam cooking 100 60 70 Dumplings - perforated + 3 Steam cooking 95 20 25 solid 1 Poultry and meat Poultry Food Amount Accessories Level Operating mode Temperature in °C Cooking time in min. Chicken breast per 0.15 kg solid 2 Steam cooking 100 15 - 25 Duck breast* per 0.35 kg solid 2 Steam cooking 100 12 - 18 * Sear first and wrap in foil Beef Food Amount Accessories Level Operating mode Temperature in °C Cooking time in min. Thin slice of sirloin, medium* 1 kg solid 2 Steam cooking 100 25 35 Thick piece of sirloin, 1kg perforated + 3 Steam cooking 100 30 - 40 medium* solid 1 * Sear first and wr...
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