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Tested for you in our cooking studio
en
Dish
Fish, fried, whole 300 g, e.g. trout
Fish, steamed, whole 300 g, e.g. trout Steam container
Fish, grilled, whole 1.5 kg, e.g.
salmon
Fish, steamed, whole 1.5 kg, e.g. cod Steam container
Fish fillets
Fish fillet, plain, grilled
Fish fillet, plain, steamed
Fish steaks
Fish steak, 3 cm thick**
Fish, frozen
Fish, whole 300 g, e.g. trout
Fish fillet, plain
Fish fillet, au gratin***
Fish fillet, au gratin
Fish fingers***
Fish dishes
Fish terrine
* Preheat
** Slide the universal pan in underneath at shelf position 1
*** Observe information on the packaging
Vegetables, side dishes and eggs
Here, you can find information on steaming fresh and
frozen vegetables, potatoes, rice, cereals and eggs.
You can also find information on cooking frozen chips,
for example.
Steaming
Only use original accessories. When steaming in the
perforated steam container (size XL), always slide the
universal pan in underneath as well. Dripping liquid is
caught.
Steaming on one level
Use the shelf positions indicated in the settings tables.
Steaming on two levels
Steaming on two levels is very well suited to
simultaneously cooking broccoli and potatoes, for
example. In cases where the cooking times are
different, insert the foodstuff with the shorter cooking
time later.
Wire rack and attached steam container (size S),
■
perforated and/or unperforated: Level 3
Perforated steam container (size XL): Level 2
■
Cookware
If you use cookware, place it onto the wire rack or the
perforated steam container, size XL.
56
Accessories/cookware
Universal pan
Wire rack
Wire rack
Steam container
Wire rack
Steam container
Cookware, covered
Universal pan
Cookware, uncovered
Baking tray
Terrine mould
Shelf posi-
Heating
Temperature in
tion
function
°C/grill setting
1
170-180
4
160-170
2
80-90
P
1
170-190
4
2
80-90
P
2
1*
(
2
80-100
P
2
3
(
2
80-100
P
1
210-230
;
1
-
,
1
200-220
4
1
-
,
1
70-80
P
Ovenware must be heat and steam resistant. Cooking
times are increased when using cookware with thick
edges.
Food which would normally be prepared in a water bath
should always be covered with foil.
Cooking time and quantity
Cooking times when steaming are dependent on the
size of the pieces, but not dependent on the total
quantity. If a larger total quantity is used, the heating-up
time is increased and not the cooking time.
Larger pieces require a longer heating-up time and a
longer cooking time. If you are using several pieces
which are the same weight, the heating-up time is
increased, and not the cooking time.
Observe the unit sizes indicated in the settings table.
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. This
means that the setting values indicated are purely
guidelines.
Always distribute the food evenly in the cookware. It will
not cook evenly if the layers are of different depths.
When layering delicate foods in the cooking container,
do not pile them too high. It is better to use two
containers.
Steam in-
Cooking
tensity
time in
mins.
2
15-20
-
5-10
-
15-25
-
30-40
-
35-50
-
15-25
-
10-16
-
18-22
-
20-25
-
25-40
-
-
2
35-45
-
-
-
45-80
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