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en Settings table and tips
30
Side dishes and pulses
Add water or liquid in the proportion specified. For
example: 1:1.5= add 150 ml liquid for every 100 g rice.
You may select any shelf position you wish for the solid
steam container.
Poultry and meat
Poultry
Beef
Spinach* - perforated + solid Steaming 100 2- 3
Romanesco florets perforated + solid Steaming 100 8- 10
Brussels sprouts florets perforated + solid Steaming 100 20- 30
Beetroot whole perforated + solid Steaming 100 40- 50
Red cabbage shredded perforated + solid Steaming 100 30- 35
White cabbage shredded perforated + solid Steaming 100 25- 35
Courgette sliced perforated + solid Steaming 100 3- 4
Mangetout - perforated + solid Steaming 100 8- 12
Food Size Accessories Type of heat-
ing
Tempera-
ture in °C
Cooking
time in min.
* Preheat the appliance
Food Ratio Accessories Level Type of heat-
ing
Tempera-
ture in °C
Cooking
time in min.
Unpeeled boiled potatoes
(medium size)
- perforated +
solid
3
1
Steaming 100 35- 45
Boiled potatoes
(quartered)
- perforated +
solid
3
1
Steaming 100 20- 25
Brown rice 1:1.5 solid - Steaming 100 35- 45
Long grain rice 1:1.5 solid - Steaming 100 20- 30
Basmati rice 1:1.5 solid - Steaming 100 20- 30
Parboiled rice 1:1.5 solid - Steaming 100 15- 20
Risotto 1:2 solid - Steaming 100 30- 35
Lentils 1:2 solid - Steaming 100 35- 50
Canellini beans, pre-softened 1:2 solid - Steaming 100 65- 75
Couscous 1:1 solid - Steaming 100 6- 10
Unripe spelt grain, coarse ground 1:2.5 solid - Steaming 100 15- 20
Millet, whole 1:2.5 solid - Steaming 100 25- 35
Wheat, whole 1:1 solid - Steaming 100 60- 70
Dumplings - perforated +
solid
3
1
Steaming 95 20- 25
Food Amount Accessories Height Heating type Tempera-
ture in °C
Cooking
time in min.
Chicken breast 0.15kg each solid 2 Steam 100 15 - 25
Duck breast* 0.35kg each solid 2 Steam 100 12 - 18
* Sear first and wrap in foil
Food Amount Accessories Height Heating type Tempera-
ture in °C
Cooking
time in min.
Thin slice of sirloin, medium* 1 kg solid 2 Steam 100 25- 35
Thick piece of sirloin, medium* 1 kg perforated +
solid
3
1
Steam 100 30- 40
* Sear first and wrap in foil
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