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en Settings table and tips
26
JSettings table and tips
Se t t i n g s table an d ti ps
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 heating type, 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 steam container,
always insert the solid steam container underneath.
Dripping liquid is caught.
Ovenware
When using ovenware, always place it in the middle of
the perforated steam container.
Ovenware must be heat and steam resistant. Cooking
times are increased if thick-sided ovenware is used.
Food which would normally be prepared in a bain-marie
should always be covered with foil (e.g. when melting
chocolate).
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 steam container, do
not pile them too high. You should ideally use two
steam 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.
Vegetables
Place the vegetables in the perforated steam container
and insert at level 3. Always insert the solid steam
container underneath at level 1. Any dripping liquid will
be caught.
Food Size Accessories Type of heating Temperature in °C Cooking time in min.
Artichokes whole perforated + solid Steaming 100 30 - 35
Cauliflower whole perforated + solid Steaming 100 25 - 35
Cauliflower florets perforated + solid Steaming 100 10 - 15
Broccoli florets perforated + solid Steaming 100 8 - 10
Peas - perforated + solid Steaming 100 5 - 10
Fennel sliced perforated + solid Steaming 100 10 - 14
Vegetable flan - 1.5 l bain-marie dish + wire rack at level 2 Steaming 100 50 - 70
Green beans - perforated + solid Steaming 100 20 - 25
Carrots sliced perforated + solid Steaming 100 10 - 20
Kohlrabi sliced perforated + solid Steaming 100 20 - 25
Leek sliced perforated + solid Steaming 100 6 - 9
Sweetcorn whole perforated + solid Steaming 100 25 - 35
Swiss chard* shredded perforated + solid Steaming 100 8 - 10
Green asparagus* whole perforated + solid Steaming 100 7 - 12
White asparagus* whole perforated + solid Steaming 100 10 - 15
Spinach* - perforated + solid Steaming 100 2 - 3
* Preheat the appliance
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