Mistral MKM2200 Instruction Manual page 15

STEAM:
1. Install the drive shaft (25) in the bowl and
install the bowl in the housing.
2. Pour about 600 ml of water into the bowl
(8) - this is a dedicated amount of water for
steaming in the automatic programme (no
time adjustment). For longer cooking times,
increase the amount of water.
ATTENTION! The steaming process uses
about 500ml of water for 30 minutes of
steaming. Do not steam for more than
1 hour. Keep an eye on the amount
of water in the bowl. Boiling all the
water out can lead to damage to the
appliance, burns and even fire.
3. Install the steamer container (23) on the
bowl (8).
4. Place the food in the deep steamer (lower
tray) (23). For more products, use the upper
tray (22). Cover the whole thing with the
lid (21).
5. Connect the appliance to the mains and
then switch it on using the switch (9) on the
left side of the appliance.
6. When the machine starts up, select the
AUTOMATIC PROGRAMMES mode and then
steam cooking (STEAM).
7. Declare the intensity of steam production.
There are three levels of intensity, indicated
by the bowl icon flashing on the display.
Also declare the duration of the process -
the default is 20 minutes. For longer time,
remember to pour more water into the bowl.
The speed can be set speed level 0, 1 , 2 or 3
as your desire.
To adjust the steaming speed, use finger touch
the Temperature field, then turn the control knob
or use finger turn the temperature dial clockwise
or anticlockwise to set it.
Low steaming speed
Middle steaming
speed
8. Start the process by pressing the Start icon
or by pressing the knob (13). The time will
be counted from the moment the water
temperature exceeds 95°C.
9. Keep an eye on the condition of the cooked
10. Steam cooking can also be carried out in
11. To complete the food preparation process,
12. When the cooking process is complete, turn
13. Wait for the appliance and its accessories
SLOW COOK:
The SOUS VIDE (in a vacuum) cooking method is
based on a slow, precise process of cooking in
water of dishes vacuum sealed in hermetic bags.
This allows you to preserve a very large amount
of nutrients, vitamins and minerals.
The whole process takes place at a sufficiently
low temperature and time.
During slow-cooking (below 100°C), sous-vide
cooking (vacuum cooking below 100°C), the
food is processed at low temperatures. Due to
the low temperatures of the heat treatment,
bacteria can multiply.
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High steaming speed
15
food.
ATTENTION! All operations related to
taking off and checking the condition of
the cooked food should carried out with
kitchen gloves.
the steam basket (7), by putting ingredients
inside the bowl beforehand. Remember that
the water level in the bowl must be below the
bottom of the steam basket and at the same
time the water volume must not be less than
600 ml.
press the Stop/Start key.
off the appliance with the "ON/OFF" switch
(9), disconnect from the mains, remove the
container from the bowl and distribute the
food.
to cool down and then clean them
immediately.
Hygiene rules must be observed when
preparing and cooking food.
Follow the recipe instructions carefully
(temperature and time).
Care should be taken to ensure that the
cooked food is consumed immediately after
cooking according to the recipe or is properly
preserved.