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Steam cooking
Pasta / Noodles
Dry pasta and noodles
Dry pasta and noodles swell when they are cooked and need to be cooked in liq‐
uid. The liquid must cover the pasta or noodles. Using hot liquid gives better re‐
sults.
Increase the cooking time stated by the manufacturer by approx. 1/3.
Fresh pasta and noodles
Fresh pasta and noodles, such as you can buy from the supermarket chilled coun‐
ter, do not need to absorb water. Cook fresh pasta and noodles in a greased, per‐
forated container.
Separate any pieces of pasta or noodles which have stuck together and spread
them out in the cooking container.
Settings
Steam with pressure
Temperature: 120 °C
or
Steam cooking
Temperature: 100 °C
Duration: see chart
Fresh
Gnocchi
Knöpfli
Ravioli
Spätzle
Tortellini
Dry pasta / noodles, covered with water
Flat noodles / Fettuccine
Vermicelli
Duration
44
[min.]
–
–
–
–
–
8
–
2
1
2
1
2
14
8
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