AEG DG5552, Instruction Manual

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50
Cooking instructions
General
• The following time settings are for reference only and
may vary under different circumstances.
• When using several steam bowls, the total cooking time
will be extended by approx. 5 minutes.
• Always place large pieces of food with empirically long
cooking time into the lowest bowl.
• Do not cook too big or too many pieces of food in order
for the steam to escape through the uncovered steam
openings.
• Defrost meat and poultry before cooking.
• You may use liquids collected in the tray for soups or
sauces.
Rice:
1. There are different rice grades. Observe the individual
cooking instructions of each grade.
2. Put rice and water with the exact measured amounts in
the rice bowl. Cover with the lid and switch the steamer
on.
3. For each rice grade, check after the given minimum cook-
ing time if the rice has been evenly cooked. Stir the rice.
4. When checking/stirring the rice, make sure no condensa-
tion water will drop into the rice bowl. This would change
the texture and taste of the rice.
5. After cooking you may season the rice with salt, pepper
or butter.
Rice grade
Together in the rice bowl
Rice + Water
Approximate
time
(minutes)
Brown rice
- normal
- half done
(“parboiled”)
1/2 cup
1 cup 1 cup
1 1/2 cups 42-45
45-50
Mixture of long grain and wild rice
- normal
1 cup 1 1/2 cups 56-58
- fast-cooking 1 cup 1 3/4 cups 18-20
Instant rice 1 cup 1 1/2 cups 12-15
White rice
- normal
- long grain
1 cup
1 cup 1 1/2 cups
1 2/3 cups 45-50
50-55
Vegetables/fruits:
1. Thoroughly clean vegetables and cut off the stem. Clean,
peel and cut as desired. Smaller pieces cook faster than
bigger ones.
2. Amount, quality, freshness, size/uniformity and the tem-
perature of frozen food might influence the cooking time.
Amount of water and cooking time are variable, depend-
ing on the desired result.
3. Do not defrost frozen vegetables before cooking.
Vegetables/fruits
Weight or amount
in pieces
Approximate
time (minutes)
Artichokes, whole 4 whole pieces 30-32
Asparagus, heads 500 g 12-14
Beans
- green/waxed
250 g 12-14
- cut or whole 500 g 20-22
- thick beans 500 g, shucked 12-13
Beetroot 500 g, cut 25-28
Broccoli, flowers 500 g 20-22
Brussels sprouts 500 g 24-26
White cabbage 500 g, cut 16-18
Celery 250 g, sliced 14-16
Carrots 500 g, sliced 18-20
Cauliflower, whole 500 g 20-22
Corn on the cob 3-5 cobs 14-16
Eggplant 500 g 16-18
Champignons,
whole
500 g 10-12
Onions 250 g, thinly sliced 12-14
Pepper, whole medium, up to 4 12-13
Potatoes (approx.) 500 g 30-32
Rutabagas 1 medium, diced 28-30
Spinach 250 g 14-16
Pumpkin 500 g 16-18
Beets 500 g, sliced 20-22
Frozen vegetables 285 g 28-50
Apples 500 g, pieces 10-15
Pears 500 g, pieces 10-15
Fish and seafood:
1. The cooking time settings in the above table refer to
fresh, frozen and defrosted seafood and fish. Clean fresh
seafood and fish before steaming.
2. Most of the fish and seafood cooks fast. Cook smaller
servings or the mentioned amounts.
3. Big and smaller scallops or oysters open at different
times. Check the shell in order to avoid pre-cooking.
Do not eat scallops the shell of which did not open after
cooking, in order to avoid possible fish poisoning!
4. You may cook fish filet in the rice bowl also.
5. Set appropriate cooking times.
Seafood/fish
Weight or amount
in pieces
Approximate
time (minutes)
Big scallops in shells 500 g 10-12
Shrimps 250 g 20-22
Lobster
- tail
2-4 16-18
- cut 500-600 g 18-20
Small scallops (fresh,
in shell)
500 g 14-16