Descaling; Recipes - Silvercrest SDD 1600 A1 Operation And Safety Notes

Wash the lid , rice tray
3
and dividing plates
8
and washing-up liquid.
Pull the filter and steam diffuser
16
and clean in warm water and washing-up
liquid. Replace them after cleaning.
To clean the main unit
Clean your product after each use.
Note: Please note that none of the included
parts is suitable for dishwashers.

Descaling

The product is required to be descaled regu-
larly to maintain optimum steam and extend
the life of the product. After every 15 hours of
steaming usage, the descale icon
pears to remind you to descale the product.
Fill the water tank
10
white vinegar but should not more than the
MAX mark . (Not brown vinegar)
15
IMPORTANT: Do not use any other chemi-
cal or commercial descale agent.
Correctly position the drip tray
/ and lid , onto the water tank
6 8 3
before connecting to the mains power socket.
Set the timer /
20 22
compartments and press start/pause button
.
27
If the white vinegar solution
begins to boil over the edge of the main unit
, switch off the timer and pull the mains
12
plug. Reduce the quantity of white vinegar
slightly. Do not try to move the product whilst
the vinegar is still hot.
When the steaming completed, unplug the
product from the mains power socket and
wait for being cooled completely before
pouring out vinegar.
Rinse the water tank
clean water.
Fill the water tank
10
with clean water. Place the drip tray
tom container , top container
8
onto the water tank
10
product to the mains power socket.
, containers
4 6
/ in warm water
5 7
out
17
use a dry, lint-free cloth.
12
will ap-
24
with at least 650 ml of
, container
9
10
for 25 minutes for both
several times with
10
to the MAX mark
15
, bot-
9
and lid
6 3
and then connect the
/ Switch on the product and start steaming on
any setting for 10 minutes. Switch off and
wait for being cooled completely before pour-
ing out the remaining water.

Recipes

Ratatouille
4 Servings
Ingredients:
2 Peppers (red, yellow or green)
1 Eggplant (approx. 250 g)
1 Zucchini (approx. 250 g)
250 g Tomatoes
1 Onion
2 Garlic cloves
Salt & pepper
Tabasco
Herbs de provence
100 g Tomato ketchup
2 Tbsps. Tomato puree
Directions:
Rinse and chop peppers, eggplant, zucchini, to-
matoes, onion and garlic into cubes. Mix all in-
gredients together and season with salt, pepper,
tabasco, ketchup and tomato puree and herbs de
Provence. Cover the bottom of bottom container
with a cling wrap and place the mixed ingredients
on top of the cling wrap. Choose the vegetable
program and steam for approx. 12 minutes.
36
Side dish: Rice
Also great as a side for meat dishes or (cold) to
accompany a buffet.
8
GB/IE/NI 15