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51
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:
■ 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
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