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Resumen del manual
¦ Open the appliance door as infrequently as possible while the food is cooking. ¦ When steaming, you can cook on several levels at the same time. When preparing foods with different cooking times, those with the longest cooking time should be placed in the oven first. Tables and tips Steaming is a particularly gentle way of cooking food. The steam surrounds the dish thereby preventing a loss of nutrients from the food. Cooking takes place without overpressure. As a result, the shape, colour and typical aroma of the dishes are retained. The tables contain a selection of dishes which are particularly suitable for your steam oven. You can find out which temperature, accessories and cooking time to select. Unless otherwise stated, the information given applies to inserting accessories when the appliance is cold. 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). Vegetables Place the vegetables in the perforated cooking container and insert at level 2. Always insert the solid cooking container underneath at level 1. Dripping liquid is caught. 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 1.5 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. Food Size Accessories Temperature in Cooking time °C in min. Artichokes whole perforated + solid 100 30 - 35 Cauliflower whole perforated + solid 100 25 - 30 Cauliflower florets perforated + solid 100 10 - 15 Broccoli florets perforated + solid 100 8 - 10 Peas - perforated + solid 100 5 - 10 Fennel slices perforated + solid 100 10 - 14 Vegetable flan - Bain marie 1.5 l + 100 60 - 70 perforated cooking container at level 1 Green beans - perforated + solid 100 20 - 25 Carrots slices perforated + solid 100 10 - 20 Kohlrabi slices perforated + solid 100 15 - 20 Leeks slices perforated + solid 100 4 - 6 Corn on the cob - perforated + solid 100 25 - 35 Swiss chard shredded perforated + solid 100* 8 - 10 Green asparagus whole perforated + solid 100* 12 - 15 White asparagus whole perforated + solid 100* 15 - 20 Spinach - perforated + solid 100* 2 - 3 Romanesco florets perforated + solid 100 8 - 10 Brussels sprouts florets perforated + solid 100 20 - 30 Beetroot whole perforated + solid 100 40 - 50 Red cabbage shredded perforated + solid 100 30 - 35 * Preheat the appliance 17 Food Size Accessories Temperature in Cooking time °C in min. White cabbage shredded perforated + solid 100 25 - 35 Courgettes slices perforated + solid 100 2 - 3 Mangetout - perforated + solid 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/ information Accessories Level Temperature in Cooking time °C in min. Unpeeled boiled potatoes medium size perforated + 2 100 35 - 45 solid 1 Boiled potatoes quartered perforated + 2 100 20 - 25 solid 1 Brown rice 1: 1.5 solid - 100 30 - 40 Long grain rice 1: 1.5 solid - 100 20 - 30 Basmati rice 1: 1.5 solid - 100 15 - 20 Parboiled rice 1: 1.5 solid - 100 15 - 20 Risotto 1: 2 solid 2 100 30 - 35 Lentils 1: 2 solid - 100 30 - 45 Canellini beans, pre-sof- 1: 2 solid 100 65 - 75 tened Couscous 1: 1 solid - 100 6 - 10 Unripe spelt grain, coarse 1: 2.5 solid - 100 15 - 20 ground Millet, whole 1: 2.5 solid - 100 25 - 35 Wheat, whole 1: 1 solid - 100 60 - 70 Dumplings - perforated + 2 90 25 - 30 solid 1 Poultry and meat Poultry Food Amount/ weight Accessories Level Temperature in °C Cooking time in min. Chicken breast per 0.15 ...
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