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16
Disinfecting
▯ Fill the appliance with 0.23 gallons (1 liter) of
water and preheat it to the steam cooking setting.
▯ Place the perforated cooking vessel containing
the objects you want to disinfect (e.g. jelly,
preserving or yoghurt jar or baby bottles) in the
basin and close the glass cover.
▯ You must thoroughly rinse the items before
disinfecting them.
▯ Steam for 20 minutes.
▯ If you wish to use two cooking inserts at the same
time, first put the perforated insert into the
appliance and then the unperforated insert over it
and steam for 10 minutes longer.
Vegetables
▯ Do not spice vegetables until after cooking them.
When steaming, the natural taste of vegetables is
preserved better than when cooking them and
they do not require as much spicing.
▯ Unless otherwise specified, cooking times refer
to 1 kg (about 2 lb) of vegetables.
Food Water quan-
tity
Cooking
insert
Setting Cooking
time
Notes
Artichokes, large (400 -
500 g (about 0.9 - 1 lb) each)
0.23 gallons
(1 liter)
Perforated Steaming 40 - 50 Min.
Leaf spinach (250 g; about
0.6 lb)
0.23 gallons
(1 liter)
Perforated Steaming 4 min.
Cauliflower 0.23 gallons
(1 liter)
Perforated Steaming 15 - 20 min. In florets
Beans, green 0.23 gallons
(1 liter)
Perforated Steaming 20 - 25 min.
Broccoli 0.23 gallons
(1 liter)
Perforated Steaming 10 - 15 min. In florets
Broccoli and carrots (1 kg
(about 2 lb) each)
0.23 gallons
(1 liter)
Perforated Steaming 20 - 25 min. In florets/in slices
Fennel 0.23 gallons
(1 liter)
Perforated Steaming 8 - 12 min. In strips
Vegetable terrine (1.2 kg
(about 2 lb 10 oz))
0.23 gallons
(1 liter)
Perforated Steaming 50 - 60 min. In an oblong terrine shape
Carrots 0.23 gallons
(1 liter)
Perforated Steaming 10 - 15 min. In slices
Potatoes 0.23 gallons
(1 liter)
Perforated Steaming 20 - 25 min. Quartered
Kohlrabi 0.23 gallons
(1 liter)
Perforated Steaming 15 - 25 min In slices
Leek 0.23 gallons
(1 liter)
Perforated Steaming 5 - 10 min. In slices
Chard 0.23 gallons
(1 liter)
Perforated Steaming 12 - 15 min. First cook the stalks for 8 - 10 min.,
then add leaves and cook for 5
min. more
Pak choi (150 - 250 g (5 - 9
oz) each)
0.23 gallons
(1 liter)
Perforated Steaming 5 - 7 min. Halved longitudinally
Jacket potatoes, small
(about 50 g (about 2 oz)
each)
0.23 gallons
(1 liter)
Perforated Steaming 25 - 30 min.
Jacket potatoes, medium
(about 70 g (about 2.5 oz)
each)
0.23 gallons
(1 liter)
Perforated Steaming 30 - 40 min.
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