EN 20
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,
is usually placed on the
shelf.
* Temperatures Setting:
40 - 100 °C
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)
Time (min.)
Accessory
Broccoli Florets
100 °C
12 - 16
Steam dish, perforated
Whole carrots
100 °C
25 - 30
Steam dish, perforated
Sliced Vegetables
(pepper, courgettes,
carrots, onions)
100 °C
15 - 20
Steam dish, perforated
Green Beans
100 °C
20 - 25
Steam dish, perforated
Asparagus
100 °C
10 - 15
Steam dish, perforated
Whole Vegetables
(artichokes, whole
caulifl ower, corn on the
cob)
100 °C
25 - 35
Steam dish, perforated
Peeled Potatoes
(cut into quarters)
100 °C
25 - 35
Steam dish, perforated
Fish fi llet
(2 cm thickness)
90 °C
15 - 20
Steam dishes, perforated and
unperforated
Prawns
(raw/uncooked)
100 °C
10 - 14
Steam dishes, perforated and
unperforated
Chicken Breast
100 °C
23 - 28
Steam dishes, perforated and
unperforated
Boiled Eggs
(hardboiled)
100 °C
15 - 20
Steam dish, perforated
