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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
Artichokes
Cauliflower
Cauliflower
Broccoli
Peas
Fennel
Vegetable flan
Green beans
Carrots
Kohlrabi
Leek
Sweetcorn
Swiss chard*
Green asparagus*
White asparagus*
Spinach*
Romanesco
Brussels sprouts
Beetroot
Red cabbage
White cabbage
Courgette
Mangetout
* Preheat the appliance
Side dishes and pulses
Add water or liquid in the proportion specified. For
example: 1:1.5 = add 150 ml liquid for every 100 g rice.
Food
Unpeeled boiled potatoes
(medium size)
Boiled potatoes
(quartered)
Brown rice
Long grain rice
Basmati rice
Parboiled rice
Risotto
Lentils
Canellini beans, pre-softened
Couscous
Vegetables
Place the vegetables in the perforated steam container
and insert at level 3. Always insert the solid steam
container underneath at level 1. Any dripping liquid will
be caught.
Size
Accessories
whole
perforated + solid
whole
perforated + solid
florets
perforated + solid
florets
perforated + solid
-
perforated + solid
sliced
perforated + solid
-
1.5 l bain-marie dish + wire
rack at level 2
-
perforated + solid
sliced
perforated + solid
sliced
perforated + solid
sliced
perforated + solid
whole
perforated + solid
shredded
perforated + solid
whole
perforated + solid
whole
perforated + solid
-
perforated + solid
florets
perforated + solid
florets
perforated + solid
whole
perforated + solid
shredded
perforated + solid
shredded
perforated + solid
sliced
perforated + solid
-
perforated + solid
You may select any shelf position you wish for the solid
steam container.
Ratio
Accessories Level
-
perforated +
solid
-
perforated +
solid
1:1.5
solid
1:1.5
solid
1:1.5
solid
1:1.5
solid
1:2
solid
1:2
solid
1:2
solid
1:1
solid
Settings table and tips
Type of heat-
ing
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Steaming
Type of heat-
ing
3
Steaming
1
3
Steaming
1
-
Steaming
-
Steaming
-
Steaming
-
Steaming
-
Steaming
-
Steaming
-
Steaming
-
Steaming
en
Tempera-
Cooking
ture in °C
time in min.
100
30 - 35
100
25 - 35
100
10 - 15
100
8 - 10
100
5 - 10
100
10 - 14
100
50 - 70
100
20 - 25
100
10 - 20
100
20 - 25
100
6 - 9
100
25 - 35
100
8 - 10
100
7 - 12
100
10 - 15
100
2 - 3
100
8 - 10
100
20 - 30
100
40 - 50
100
30 - 35
100
25 - 35
100
3 - 4
100
8 - 12
Tempera-
Cooking
ture in °C
time in min.
100
35 - 45
100
20 - 25
100
35 - 45
100
20 - 30
100
20 - 30
100
15 - 20
100
30 - 35
100
35 - 50
100
65 - 75
100
6 - 10
25
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