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Tested for you in our cooking studio en
53
3. Use the settings indicated in the table.
4. Stir after cooking.
The remaining milk is quickly absorbed.
Compote
Weigh the fruit and add approx. Y as much water. Add
sugar and spices to taste. Use the settings indicated in
the table.
Crème caramel and soufflé
Place the small dishes directly into the perforated steam
container (size XL). A water bath is not required. Use
the settings indicated in the table.
Food which would normally be prepared in a water bath
should always be covered with foil.
Dampfnudeln (steamed bread rolls)
Prepare the yeast dough according to your recipe
without cooking. Place the shaped balls into a greased,
perforated steam container (size XL), and allow them to
prove. Use the settings indicated in the table.
Recommended setting values
Type of heating used:
■ S Steaming
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
Poultry
Chicken breast, 150 g each steam container 2 S 100 15-25
Pork
Pork fillet, 400 g steam container 2 S 100 18-20
Fish
Fish, whole 300 g, e.g. trout steam container, perforated 2 S 80-90 15-25
Fish, whole 1,5 kg, e.g. cod steam container, perforated 2 S 80-90 35-50
Fish fillet, 200 g steam container, perforated 2 S 80-100 10-16
Fish, frozen
Fish, whole 300 g, e.g. trout steam container, perforated 2 S 80-100 20-25
Fish dishes
Fish terrine bain marie 2 S 70-80 45-80
Potatoes
Unpeeled boiled potatoes steam container, perforated 2 S 100 35-45
Boiled potatoes, quartered steam container, perforated 2 S 100 20-25
Vegetables, fresh
Artichokes, whole steam container, perforated 2 S 100 30-35
Cauliflower, whole steam container, perforated 2 S 100 25-35
Broccoli, florets steam container, perforated 2 S 100 6-9
Green beans steam container, perforated 2 S 100 18-25
Carrots, slices steam container, perforated 2 S 100 10-20
Cabbage turnip, slices steam container, perforated 2 S 100 17-20
Leek, slices steam container, perforated 2 S 100 6-9
Sweetcorn, whole steam container, perforated 2 S 100 30-40
Beetroot, whole steam container, perforated 2 S 100 43-50
White asparagus, whole steam container, perforated 2 S 100 7-15
Spinach steam container, perforated 2 S 100 2-3
Courgette, slices steam container, perforated 2 S 100 3-4
Vegetables, frozen
Cauliflower steam container, perforated 2 S 100 15-25
Green beans steam container, perforated 2 S 100 5-8
Broccoli steam container, perforated 2 S 100 6-10
Peas steam container, perforated 2 S 100 6-10
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