Loading ...
Loading ...
Loading ...
Use
26
30. Return the tube to its seat and remove
the jug.
31. Remove the cover from the evaporation
tray inside the oven cavity and dry it
using the sponge provided.
32. Use a sponge to remove condensation
from the base and walls of the oven
cavity, the door glass, the door drip tray
and the front of the appliance.
Advice for steaming
• Pasta and rice: once a temperature of
100°C has been reached the cooking
time will be the same as on a cooktop.
Put the pasta or rice in a metal tray and
cover with about a centimetre of water.
For best results when cooking rice, place
a lid on the container or cover with
aluminium foil. This enables the rice to
absorb all the water and can be served
directly.
• Eggs: can be boiled, scrambled or
poached using the steam function at
100°C. For perfect boiled eggs, place
them in the perforated tray and cook
them for 4-6 minutes for soft-boiled eggs
and 8-10 minutes for hard-boiled eggs.
For scrambled eggs, place the beaten
eggs in the metal tray together with milk,
butter and the condiments. Cover it with
aluminium foil. Every couple of minutes
stir the contents with a fork. For poached
eggs pour boiling water into the metal
tray with a drop of vinegar and steam for
about 4-5 minutes.
• Vegetables: they are perfect when
steamed. They maintain their colour,
flavour and nutritional value. For dense
vegetables such as potatoes, turnips and
parsnips, cook at 100°C for the same
length of time as you would boil them for
on the cooktop. For broccoli and carrots,
cook for 6 minutes for a firm consistency
or up to 10 minutes for a softer
consistency.
PLEASE NOTE: The evaporation
tray cover may be very hot: use
appropriate protection.
Take care: the water may be very
hot.
Loading ...
Loading ...
Loading ...