25
Using the Steam Mode (Continued)
Food Item
Steam mode
(°C )
Accessory (shelf level)
Time (min.)
Boiled Eggs
(hardboiled)
100 °C
Perforated steam dish together with
solid steam dish (3)
15-20
Frozen Yeast
Dumplings
100 °C
Perforated steam dish together with
solid steam dish (3)
23-28
White Rice (basmati or
pandan)
(use a pyrex bowl, add
rice, add double quantity
of water)
100 °C
Wire rack (1)
30-35
Milk Rice
(use a
fl
at pyrex dish,
add double or four times
quantity of milk)
100 °C
Wire rack (1)
40-50
Fruit Compote
(use a
fl
at round glass
pyrex, add 1 teaspoon
sugar and 2 tbsp. water)
100 °C
Solid steam dish (4/5)
25-35
Flan/Crème
(6 dessert
dishes, each 100 ml,
cover dishes with foil)
90 °C
Wire rack (3)
35-40
Egg Custard
(use a
large
fl
at glass pyrex
dish, cover dish with foil)
90 °C
Wire rack (3)
37-42
Two Level Steam Cooking
Use settings and times in this table as guide lines for steam cooking.
We recommend to always
fi
ll the water tank with fresh water to the maximum level. If you have
different food with a similar preparation time, you can put al the items in the oven at the same
time. Otherwise put in
fi
rst the item with the longest preparation time.
Put one tray on level 1 and the other tray on level 5.
Food Item
Steam mode
(°C )
Accessory (shelf level)
Time (min.)
2-level cooking:
Dual Meals
(
fi
sh
fi
llets/
sliced vegetables)
100 °C
Solid steam dish (5)
/ grill insert with multi pan (1)
15-20
2-level cooking:
Dual Meals
(chickenbreasts/
whole vegetables)
100 °C
Solid steam dish (5)
/ grill insert with multi pan (1)
25-30
