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Tested for you in our cooking studio en
51
Food which would normally be prepared in a water bath
should always be covered with foil.
Cooking time and quantity
Cooking times when steaming are dependent on the
size of the pieces, but not dependent on the total
quantity. If a larger total quantity is used, the heating-up
time is increased and not the cooking time.
Larger pieces require a longer heating-up time and a
longer cooking time. If you are using several pieces
which are the same weight, the heating-up time is
increased, and not the cooking time.
Observe the unit sizes indicated in the settings table.
The cooking time is reduced for smaller pieces and
increased for larger ones. Cooking time is also
influenced by the quality and ripeness of the food. This
means that the setting values indicated are purely
guidelines.
Always distribute the food evenly in the cookware. It will
not cook evenly if the layers are of different depths.
When layering delicate foods in the cooking container,
do not pile them too high. It is better to use two
containers.
Rice and cereals
Add water or liquid in the proportion indicated. E.g.
"1:1.5" means adding 150 ml liquid per 100 g rice.
Menu cooking
With your appliance you can cook a whole menu at
once without the different flavours or aromas mixing
with each other.
Place the food with the longest cooking time in the
appliance first and add the rest at the appropriate time.
This means that all the food will be ready at the same
time.
The overall cooking time is extended with menu
cooking, as a little steam escapes each time the
appliance door is opened and has to be reheated.
Observe the information in the relevant paragraphs of
this section:
■ The heating-up time varies depending on the size
and weight of the food
■ The cooking time does not depend on the quantity
■ Use cookware that is steam-resistant
■ Cover soufflé with foil
■ Always insert the universal pan at level 1
Shelf positions for accessories
Always insert accessories in the following order:
■ Level 3: Wire rack with steam container, size S
■ Level 2: Steam container, size XL
■ Level 1: Universal pan
Making rice pudding
1. Weigh the rice and add 2.5 times as much milk.
2. Fill a bowl with the rice and milk so that the mixture
is max. 2.5 cm deep.
You can also use the universal pan for large
quantities.
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:
■ ‹ Steam cooking
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 ‹ 100 15-25
Pork
Pork fillet, 400 g steam container 2 ‹ 100 18-20
Fish
Fish, whole 300 g, e.g. trout steam container, perforated 2 ‹ 80-90 15-25
Fish, whole 1,5 kg, e.g. cod steam container, perforated 2 ‹ 80-90 35-50
Fish fillet, 200 g steam container, perforated 2 ‹ 80-100 10-16
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