24
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.
Perforated steam dish, together with solid steam dish, is usually placed on level .
Cooking Guide
Use settings and times in this table as guide lines for steaming.
We recommend to always
fi
ll the water tank with fresh water to the maximum level.
Food Item
Steam mode
(°C )
Accessory (shelf level)
Time (min.)
Broccoli Florets
100 °C
Perforated steam dish together with
solid steam dish (3)
12-16
Whole carrots
100 °C
Perforated steam dish together with
solid steam dish (3)
25-30
Sliced Vegetables
(pepper, courgettes,
carrots, onions)
100 °C
Perforated steam dish together with
solid steam dish (3)
9-14
Green Beans
100 °C
Perforated steam dish together with
solid steam dish (3)
28-33
Asparagus
100 °C
Perforated steam dish together with
solid steam dish (3)
15-20
Whole Vegetables
(artichokes,
whole cauli
fl
ower,
corn on the cob)
100 °C
Perforated steam dish together with
solid steam dish (3)
30-45
Peeled Potatoes
(cut into quarters)
100 °C
Perforated steam dish together with
solid steam dish (3)
30-35
Fish
fi
llet
(2 cm thickness)
80 °C
Perforated steam dish together with
solid steam dish (3)
13-18
Prawns
(raw/uncooked)
100 °C
Perforated steam dish together with
solid steam dish (3)
11-14
Chicken Breast
100 °C
Perforated steam dish together with
solid steam dish (3)
23-28
