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54 English
Using the Steam Oven
About Oven Functions, cont.
1. Vegetables
Put veggies in the perforated tray at rack Level
2 with the unperforated tray at Level 1 to catch
drippings.
2. Meat, poultry,fish
Put food in the perforated tray at rack Level 2 with the
unperforated tray at rack Level 1 to catch drippings.
Food Size Cook time
Artichokes, red beets Whole 30-35 min
Florets 10-15 min
Cabbage Shredded 25-35 min
Potatoes (unpeeled) Medium 30-40 min
Potatoes (peeled) Quartered 20-25 min
Peas - 5-10 min
Green beans - 15-20 min
Carrots Sliced 10-20 min
Kohlrabi Slices 15-20 min
Leeks Slices 4-6 min
Green asparagus Whole 8-10 min
White asparagus Whole 10-15 min
Spinach - 4-6 min
Brussels sprouts Whole 20-25 min
Zucchini Slices 2-3 min
Food Size Cook time
Pork chop Sliced 15-25 min
Sausage Whole 12-15 min
Chicken breast .25 lbs 20-25 min
.25 lbs 12-15 min
1 lb 20-25 min
– 10-15 min
Shrimp – 8-10 min
Tip: Fine Steam is ideal for all seafood and
chicken breasts, providing moist, tender
results; the cooking method is same as Steam
cooking but with a somewhat longer cook
time.
3. Grain and side dish
Add water as the recipe instructs.
Food Size Accessories Cooking mode Cook time
Long grain rice Unperforated steam tray Steam cook 20-30 min
Brown rice Unperforated steam tray Steam cook 30-40 min
Basmati rice Unperforated steam tray Steam cook 20-30 min
Parboiled rice Unperforated steam tray Steam cook 10-20 min
Couscous Unperforated steam tray Steam cook 5-10 min
Lentils Unperforated steam tray Steam cook 35-45 min
Dumplings – Perforated+Unperforated Steam cook 20-25 min
Eggs (soft-boiled Large Perforated steam tray Steam cook 10-13 min
Eggs (hard boiled) Large Perforated steam tray Steam cook 14-18 min
Recommended Cook Times for Steam Mode
Food Size Accessories Cook mode Cook time
Yeast dumplings - Perforated steam tray Steam cook 20-25 min
Rice pudding - Perforated steam tray Steam cook 25-35 min
Yogurt - Perforated steam tray Proof 95 °F 5-6 hrs
Fruit compote* Perforated steam tray Steam cook 10-20 min
4. Dessert, Compotes
Compotes use pear, ber-
ries, cherry, apple, plum, or
rhubarb. Weigh the fruit,
add 1/3 cup water, and add
sugar and sugar and spices
to taste.
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