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Tables and tips
Steaming is a particularly gentle way of cooking food. The
steam surrounds the dish thereby preventing a loss of nutrients
from the food. Cooking takes place without excess pressure.
As a result, the shape, colour and typical aroma of the dishes
are retained.
The tables contain a selection of dishes which are particularly
suitable for your steam oven. You can find out which operating
mode, accessories, temperature and cooking time are best to
select. Unless otherwise stated, the information given applies to
inserting accessories when the appliance is cold.
Accessories
Use the accessories provided.
When steaming in the perforated cooking container, always
insert the solid cooking container underneath. Dripping liquid is
caught.
Cookware
When using ovenware, always place it in the middle of the
perforated cooking container.
Ovenware must be heat and steam resistant. Cooking times are
increased if thick-walled ovenware is used.
Food which would normally be prepared in a bain marie should
always be covered with foil (e.g. when melting chocolate).
Vegetables
Place the vegetables in the perforated cooking container and
insert at level 3. Always insert the solid cooking container
underneath at level 1. Dripping liquid is caught.
Food
Artichokes
Cauliflower
Cauliflower
Broccoli
Peas
Fennel
Vegetable flan
Green beans
Carrots
Kohlrabi
Leeks
Sweetcorn
Swiss chard*
Green asparagus*
White asparagus*
Spinach*
Romanesco
Brussels sprouts
Beetroot
Red cabbage
* Preheat the appliance
20
Size
Accessories
whole
perforated + solid
whole
perforated + solid
Florets
perforated + solid
Florets
perforated + solid
-
perforated + solid
Slices
perforated + solid
-
1.5 l bain-marie dish +
perforated cooking
container at level 2
-
perforated + solid
Slices
perforated + solid
Slices
perforated + solid
Slices
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
Cooking time and quantity
The cooking times when steaming depend on the item size, but
do not depend on the total quantity. The appliance can steam
food to a maximum of 2 kg.
Follow the unit sizes given in the tables. The cooking time is
reduced for smaller pieces and increased for larger ones.
Cooking time is also influenced by the quality and ripeness of
the food. The values quoted can therefore only serve as a
guideline.
Distributing food evenly
Always distribute the food evenly in the ovenware. It will not
cook evenly if the layers are of different depths.
Pressure-sensitive food
When layering delicate foods in the cooking container, do not
pile them too high. It is better to use two containers.
Cooking a menu
With steam, you can cook a whole menu at once, without the
different flavours mixing. Place the food with the longest
cooking time in the appliance first and delay the rest until the
appropriate time. This means that all the food will be ready at
the same time.
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.
Operating
mode
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Temperature in °C Cooking time
in min.
100
30 - 35
100
30 40
100
10 - 15
100
8 - 10
100
5 - 10
100
10 - 14
100
50 - 70
100
20 25
100
10 - 20
100
15 - 20
100
4 - 6
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
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