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Fish (Fish); Meat (Beef/Meat); Poultry (Poultry); Vegetables (Steam/Veggies) - Silvercrest SSM 1000 A1 Operating Instructions Manual

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11.5 Fish (
)
Fish
The fish program Fish 31 is for cooking fish in steam .
Other fish dishes can also be made successfully using this
device, however, such as fish soup or stewing on a bed of
vegetables with very little liquid.
Special features of this program
-
Default setting of pressure level: Low 56.
High 54 is not recommended.
-
For purposes of steaming, place the fish into a heat-re-
sistant oven dish and place this on the steamer in-
sert 13. Place sufficient liquid in the bottom of the
pot 7 (minimum approx. 250 ml).
-
For stewing, the fish is placed directly into the pot 7
with a little fish stock, broth or white wine, and vegeta-
bles and herbs to taste.
Example cooking times:
Food
Blue trout
1000 g
Cod
1000 g
Rose fish
1000 g
Salmon (fillet)
1000 g
11.6 Meat (
Beef/Meat
This meat program Beef/Meat 48 is intended for brais-
ing meat (except poultry).
Special features of this program
-
First use the searing program Sear/Sauté 41 as re-
quired to sear the meat from all sides. After adding liq-
uid, you should then use the meat program Beef/
Meat 48.
-
Add at least 250 ml of liquid (e.g. water, broth or
meat stock).
Example cooking times:
Food
Meatballs
500 g
Pork chops
500 g
Goulash, veal
500 g
chops, roulades
Marinaded pot
500 g
roast, boiled beef
Roast beef
500 g
Roast venison
500 g
Roast lamb
500 g
Lamb ragout
500 g
18
GB
Weight
Cooking time
3 - 5 minutes
7 - 8 minutes
3 - 6 minutes
6 - 8 minutes
)
Weight
Cooking time
5 - 6 minutes
30 - 35 minutes
20 - 25 minutes
30 - 40 minutes
30 minutes
25 - 30 minutes
20 - 25 minutes
10 - 15 minutes
11.7 Poultry (
Poultry
This poultry program Poultry 30 is intended for cooking
poultry.
Special features of this program
-
First use the searing program Sear/Sauté 41 as re-
quired to sear the meat from all sides. After adding liquid,
you should then use the poultry program Poultry 30.
-
Add at least 250 ml of liquid (e.g. water, broth or
meat stock).
Example cooking times:
Food
Chicken breast
500 g
Chicken legs
500 g
Turkey (breast/legs) 500 g
11.8 Vegetables (
Vegetables can be steamed using the steaming program
Steam/Veggies 32 or stewed with a little liquid (e.g.
water, broth).
Special features of this program
-
Default setting of pressure level: Low 56.
-
The pressure level High 54 is recommended for boiled
potatoes and cabbage dishes.
-
Add at least 250 ml of liquid (e.g. water or broth).
-
For cooking in steam you need the steamer insert 13.
-
For stewing, add the liquid and the vegetables to the
pot 7 at the same time.
-
The program is not intended for the vegetables to be
completely covered with water.
Example cooking times:
Food
Weight
Cauliflower (florets)
500 g 2 - 4 minutes
Cauliflower (whole) 500 g 9 - 11 minutes
Green beans
500 g approx. 5 minutes Low 56
Broccoli
500 g 2 - 4 minutes
Fennel (halved)
500 g 6 - 8 minutes
Green peas (young) 500 g approx. 3 minutes Low 56
Carrots (slices)
500 g 4 - 6 minutes
Kohlrabi (1 cm pieces) 500 g 2 - 3 minutes
Potatoes
500 g 8 - 9 minutes
(peeled, quartered)
Boiled potatoes
500 g 15 minutes
(whole)
Brussels sprouts
500 g 2 - 3 minutes
White cabbage
500 g 3 - 5 minutes
(thin strips)
Red cabbage
500 g 4 - 6 minutes
(thin strips)
Sauerkraut
500 g 8 - 12 minutes
)
Weight
Cooking time
8 minutes
10 minutes
18 - 20 minutes
)
Steam/Veggies
Pressure
Cooking time
Low 56
Low 56
Low 56
Low 56
Low 56
Low 56
Low 56
High 54
Low 56
High 54
High 54
High 54
level

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