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Observe the information in the relevant paragraphs of
this section:
The heating-up time varies depending on the size
■
and weight of the food
The cooking time does not depend on the quantity
■
Use cookware that is steam-resistant
■
Cover soufflé with foil
■
Always insert the universal pan at level 1
■
Shelf positions for accessories
Always insert accessories in the following order:
Level 3: Wire rack with steam container, size S
■
Level 2: Steam container, size XL
■
Level 1: Universal pan
■
Dish
Poultry
Chicken breast, 150 g each
Pork
Pork fillet, 400 g
Fish
Fish, whole 300 g, e.g. trout
Fish, whole 1,5 kg, e.g. cod
Fish fillet, 200 g
Fish, frozen
Fish, whole 300 g, e.g. trout
Fish dishes
Fish terrine
Potatoes
Unpeeled boiled potatoes
Boiled potatoes, quartered
Vegetables, fresh
Artichokes, whole
Cauliflower, whole
Broccoli, florets
Accessories/cookware
steam container
steam container
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
bain marie
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
Tested for you in our cooking studio
Making rice pudding
Weigh the rice and add 2.5 times as much milk.
1.
Fill a bowl with the rice and milk so that the mixture
2.
is max. 2.5 cm deep.
You can also use the universal pan for large
quantities.
Use the settings indicated in the table.
3.
Stir after cooking.
4.
The remaining milk is quickly absorbed.
Compote
Weigh the fruit and add approx. Y as much water. Add
sugar and spices to taste. Use the settings indicated in
the table.
Crème caramel and soufflé
Place the small dishes directly into the perforated steam
container (size XL). A water bath is not required. Use
the settings indicated in the table.
Food which would normally be prepared in a water bath
should always be covered with foil.
Dampfnudeln (steamed bread rolls)
Prepare the yeast dough according to your recipe
without cooking. Place the shaped balls into a greased,
perforated steam container (size XL), and allow them to
prove. Use the settings indicated in the table.
Recommended setting values
Type of heating used:
S Steaming
■
Shelf po-
Type of
sition
heating
2
S
2
S
2
S
2
S
2
S
2
S
2
S
2
S
2
S
2
S
2
S
2
S
en
Tempera-
Cooking
ture in °C
time in mins.
100
15-25
100
18-20
80-90
15-25
80-90
35-50
80-100
10-16
80-100
20-25
70-80
45-80
100
35-45
100
20-25
100
30-35
100
25-35
100
6-9
51
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