Assessments - 0, GPA: 0
(
)
)
|
Facilidade de uso
6 System steamer The essential elements of the system steamer are the extradeep pan, the large steamer tray and the glass lid. For larger quantities and for preparing rice or sauces, you can also use the rack with the cooking containers. Only use the original parts supplied. You can find further information about steaming in the enclosed booklet. You can also use the extra-deep pan individually to prepare large quantities of bakes, for example. Steam Do not open the oven during cooking. Exception: When combining different foods that have considerable differences in their cooking times. The cooking time is determined by the size of the food being cooked. If you are simultaneously cooking food with different cooking times: ¦ Cut the food with the longer cooking time into smaller pieces ¦ Lengthen the cooking time for delicate foods by cooking larger pieces. In general, 500 ml of water (no distilled water) is used for steaming. Exception: Foods that soak up water (e.g. potatoes) and ingredients with long cooking times require 750 ml of water (see the cooking table or enclosed booklet). 1. Preheat the oven for 10 minutes using $ Bottom heating at 150°C or using eSteam cooking. 2.Add the water to the extra-deep pan. 3. Place the food in the system steamer. 4. Place the glass lid in position so that it is resting on the extradeep pan all the way round. 5. Insert the system steamer at level 1. a=Risk of scalding! Hot steam may escape when you open the oven door. Open the oven carefully after cooking. 6.When cooking has finished, take the system steamer out of the oven. Use suitable oven gloves to do this. 7. Set down the system steamer. Do not place it on the oven door. a=Risk of scalding! Hot steam will escape when you lift up the glass lid. Lift the glass lid at the rear so that the hot steam can escape away from you. $ % ""% &'"% 8. Remove the glass lid. After steaming 1. Allow the cooking compartment to cool. 2. Wipe out the cooking compartment with clean water. 3. Using a soft cloth, wipe dry the cooking compartment, behind the door seal and the drip trough, and between the oven door and oven. Cooking table The values in the cooking table are guidelines and may vary depending on the type, size and freshness of the food to be cooked. Do not defrost frozen food before steaming. The cooking time is extended by about 5 minutes. Food Preparation Steaming liquid Cooking time in ml in minutes Cauliflower Florets (with cut in stalk) 500 30 -35 Cauliflower Whole 500 35 -40 Cauliflower, frozen Florets 500 25 -30 Broccoli, fresh Florets (with cut in stalk) 500 30 -35 Broccoli, frozen Florets 500 25 -30 Peas, fresh 500 25 -30 Peas, frozen 500 20 -25 Fennel, fresh Halved, stalk removed 500 35 -45 Fennel, fresh Slices 500 20 -25 Green beans 500 30 -40 Green beans, frozen 500 30 -35 Carrots Slices, sticks 500 35 -40 Celeriac Slices, sticks 500 35 -40 Leeks Fine strips or diagonal slices 500 30 -35 Corn on the cob Whole 750 55 -60 Pepper Cut into strips, depending on ripeness 500 30 -40 Unpeeled boiled potatoes Depending on size 750 55 -65 Brussels sprouts, fresh Make a cut in stalk 500 35 -40 Brussels sprouts, frozen 500 30 -35 Boiled potatoes Narrow potato wedges 750 30 -35 Boiled potatoes Quartered 750 35 -45 Courgettes Halved lengthways, slices 500 25 -30 Asparagus spears Depending on thickness 500 35 -45 Green asparagus Depending on thickness 500 30 -40 Hard-boiled eggs Up to 20 500 25 -30 Royale In porcelain cups 500 35 -40 Rice 200 g rice and 350 ml water 750 40 -45 Fish fillet e. g. plaice 500 20 -25 Fish steaks Approx. 150 -200 g/slice, e.g. salmon, tuna 500 25 -30 Fish portions Approx. 200 -250 g/piece, e.g. trout, mackerel 500 20 -25 Large fish Approx. 800 -1000 g, e.g. trout, bream 500 30 -40 Beef Approx. 1000 g depending on thickness 750 75 -90 Pork Fillet approx. 500 g/piece 750 40 -50 Poultry Approx. 200 g/piece, e.g. turkey and chicken breast 500 35 -45 Cleaning and care Do not use scouring agents, corrosive materials or sharp Do not scrape off dried-on food residues. Instead, soften them objects to clean the appliance. by soaking in soapy water. Remove limescale using an ordinary vinegar-based cleaner. Rinse with clean water and rub dry with a soft cloth. .Mode d’emploi Consignes de securite ............................................................... 8 Accessoires et recipients chauds.................................................... 8 Compartiment de cuisson chaud .................................................... 8 Porte du four comme surface d'assise ou pour deposer des objets............................................................................................. 8 Elimination ecologique .............................................................. 8 a=Consignes de securite Veuillez lire attentivement cette notice d'utilisation. Conservez soigneusement la notice d'utilisation. Si vous remettez l'appareil a une tierce personne, n'oubliez pas de lui fournir les notices. Utilisez le ...