30 EN
Program Weight Accessories Instructions
6. Steam
Potatoes
6 presses
150 g - 500 g
To steam potatoes without skins� Peel potatoes and
cut into even sized pieces� Pour 150 ml tap water in
the crispy pot� Place prepared potatoes onto steam
plate inside crispy pot� Cover with lid and place on
glass tray� Press Steam Plus six times� Enter the
weight of the potatoes and press Start�
7. Mussels
7 presses
250 g
(1 Portion)
500 g
(2 Portions)
To cook fresh mussels in a white wine sauce, 250 g or
500 g� Prepare ingredients as outlined below� Wash,
scrub and remove beards from mussels� Discard any
that are open� Place butter and shallots in crispy pot�
Place on glass tray without lid� Press Steam Plus
seven times� Select 250 g or 500 g� Press Start� At
beeps, add mussels and wine and stir� Cover with lid,
place on glass tray and press Start�
8. Risotto
8 presses
500 g
(2 portions)
1000 g
(4 portions)
For cooking risotto, 500 g or 1000 g� Prepare as
outlined in the recipe below� Press Steam Plus eight
times� Select 500 g or 1000 g� Press Start� Stir at
beeps�
ingredients
For 500 g
60 g shallots, finely diced
1 tbsp butter
150 ml white wine
500 g mussels
For 250 g
40 g shallots, finely diced
1/2 tbsp butter
100 ml white wine
250 g mussels
Steam Plus Programs
1� Soak the mushrooms as per manufacturer’s instructions using
400 ml water for 40 g, 200 ml for 20 g�
2� Add rice, chopped onion, butter, crushed garlic clove and chopped
soaked porcini mushrooms to the crispy pot�
3� Add vegetable stock and soaking water (150 ml for 4 portion recipe,
75 ml for 2 portion recipe)� Cover with lid�
4� Place crispy pot on glass tray�
5� Stir in parmesan at end of cooking�
ingredients
For 1000 g (4 portions)
40 g dried porchini mushrooms
1 onion
50 g butter
250 g Arborio rice
1 garlic clove
400 ml hot water with 1 vegetable
stock cube
30 g parmesan
Halve ingredients for 500 g
(2 portions)
Dish: none
Accessory: Steam Plus Pot
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