Atag SQ4211BUU, Manual

Page: 18 / 52

18
Using The Steam Mode (Continued)
Steam Mode Setting
Food is cooked by steam provided by the steam generators and injected into the
cavity by two jet nozzles.
Steam dish + gastronorm rack are usually placed
on level
.
Insert the multi pan on level .
Cooking Guide
Use settings and times in this table as guide lines for steaming .
We recommend to always fill the water tank with fresh water to the maximum level.
Food Item
Steam mode
(°C )
Accessory (shelf level) Time (min.)
Broccoli Florets 100 °C
Steam dish with gastronorm rack (3)
/ multi pan (1)
12-16
Whole carrots 100 °C
Steam dish with gastronorm rack (3)
/ multi pan (1)
25-30
Sliced Vegetables
(pepper, courgettes,
carrots, onions)
100 °C
Steam dish with gastronorm rack (3)
/ multi pan (1)
9-14
Green Beans 100 °C
Steam dish with gastronorm rack (3)
/ multi pan (1)
28-33
Asparagus 100 °C
Steam dish with gastronorm rack (3)
/ multi pan (1)
15-20
Whole Vegetables
(artichokes,
whole cauliflower,
corn on the cob)
100 °C
Steam dish with gastronorm rack (3)
/ multi pan (1)
30-45
Peeled Potatoes
(cut into quarters)
100 °C
Steam dish with gastronorm rack (3)
/ multi pan (1)
30-35
Fish fillet
(2 cm thickness)
80 °C
Steam dish with gastronorm rack (3)
/ multi pan (1)
13-18
Prawns
(raw/uncooked)
100 °C
Steam dish with gastronorm rack (3)
/ multi pan (1)
11-14
Chicken Breast 100 °C
Steam dish with gastronorm rack (3)
/ multi pan (1)
23-28
SQ4211BUU_A01-DE68_03594N_EN.indd 18 2009-12-25 12:33:18