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30 English
Cooking Smart
Cooking Smart
Manual cooking
Steam assisted mode
Steam Cook
Use settings and times in this table as guide lines for steaming.
We recommend to always ll the water reservoir with fresh water to the maximum
level.
Sometimes you can use the baking tray on bottom for collecting condensation, for
example sh llet.
Food Item Time (min.) Accessory (shelf level)
Broccoli orets 12-14 Steam dish, perforated (2)
Whole carrots 25-30 Steam dish, perforated (2)
Sliced vegetables
(pepper, courgettes, carrots,
onions)
15-20 Steam dish, perforated (2)
Green beans 20-25 Steam dish, perforated (2)
Asparagus 10-15 Steam dish, perforated (2)
Whole vegetables
(artichokes, whole
cauliower, corn on the cob)
25-35 Steam dish, perforated (2)
Peeled potatoes
(cut into quarters)
30-35 Steam dish, perforated (2)
Fish llet
(2 cm thickness)
15-20 Steam dish, perforated (2)
Prawns
(raw/uncooked)
10-14 Steam dish, perforated (2)
Chicken breast 23-28 Steam dish, perforated (2)
Boiled eggs
(hardboiled)
16-20 Steam dish, perforated (2)
Frozen yeast dumplings 25-30 Steam dish, perforated (2)
Food Item Time (min.) Accessory (shelf level)
White rice (basmati or
pandan)
(Use a at pyrex dish, add
double quantity of water)
30-35 Steam dish, perforated (2)
Milk rice
(Use a at pyrex dish,
add double or four times
quantity of milk)
40-50 Steam dish, perforated (2)
Fruit compote
(Use a at round glass
pyrex, add 1 teaspoon sugar
and 2 tbsp. water)
25-35 Steam dish, perforated (2)
Flan/Crème
(6 dessert dishes, each
100 ml, cover dishes with
foil)
20-25 Steam dish, perforated (2)
Egg custard
(Use a large at glass pyrex
dish, cover dish with foil)
30-35 Steam dish, perforated (2)
NQ8300T_NQ50T8939BK_EU_DG68-01261C-00_EN.indd 30 2020-01-23 12:31:05
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