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The overall cooking time is extended with menu cooking, as a 

little steam escapes each time the appliance door is opened 

and has to be reheated.

Vegetables

Place the vegetables in the perforated cooking container and 

insert at level 3. Always insert the solid cooking container 

underneath at level 1. Dripping liquid is caught.

Side dishes and pulses

Add water or liquid in the proportion specified. For example: 

1:1.5 = add 150 ml liquid for every 100 g rice.

You may select any shelf position you wish for the solid 

cooking container.

Food

Size

Accessories

Operating 

mode

Temperature in °C Cooking time 

in min.

Artichokes

whole

perf solid

Steam

100

30 - 35

Cauliflower

whole

perf solid

Steam

100

30 

­

 40

Cauliflower

Florets

perf solid

Steam

100

10 - 15

Broccoli

Florets

perf solid

Steam

100

8 - 10

Peas

-

perf solid

Steam

100

5 - 10

Fennel

Slices

perf solid

Steam

100

10 - 14

Vegetable flan

-

1.5 l bain-marie dish + 

perforated cooking 

container at level 2

Steam

100

50 - 70

Green beans

-

perf solid

Steam

100

20 

­

 25

Carrots

Slices

perf solid

Steam

100

10 - 20

Kohlrabi

Slices

perf solid

Steam

100

15 - 20

Leeks

Slices

perf solid

Steam

100

4 - 6

Sweetcorn

whole

perf solid

Steam

100

25 

­

 35

Swiss chard*

Shredded

perf solid

Steam

100

8 - 10

Green asparagus*

whole

perf solid

Steam

100

7 - 12

White asparagus*

whole

perf solid

Steam

100

10 - 15

Spinach*

-

perf solid

Steam

100

2 - 3

Romanesco

Florets

perf solid

Steam

100

8 - 10

Brussels sprouts

Florets

perf solid

Steam

100

20 

­

 30

Beetroot

Whole

perf solid

Steam

100

40 

­

 50

Red cabbage

Shredded

perf solid

Steam

100

30 - 35

White cabbage

Shredded

perf solid

Steam

100

25 

­

 35

Courgettes

Slices

perf solid

Steam

100

2 - 3

Mangetout

-

perf solid

Steam

100

8 - 12

* Preheat the appliance

Food

Ratio

Accessories

Level

Operating 

mode

Temperature in °C Cooking time 

in min.

Unpeeled boiled pota-

toes 

(medium size)

-

perforated  + 

solid

1

Steam

100

35 

­

 45

Boiled potatoes 

(quartered)

-

perforated  + 

solid

1

Steam

100

20 

­

 25

Brown rice

1:1.5

solid

-

Steam

100

30 

­

 40

Long grain rice

1:1.5

solid

-

Steam

100

20 

­

 30

Basmati rice

1:1.5

solid

-

Steam

100

20 

­

 30

Parboiled rice

1:1.5

solid

-

Steam

100

15 - 20

Risotto

1:2

solid

-

Steam

100

30 - 35

Lentils

1:2

solid

-

Steam

100

30 

­

 45

Canellini beans, pre-

softened

1:2

solid

-

Steam

100

65 - 75

Couscous

1:1

solid

-

Steam

100

6 - 10

Unripe spelt grain, 

coarse ground

1:2.5

solid

-

Steam

100

15 - 20

Millet, whole

1:2.5

solid

-

Steam

100

25 

­

 35

Wheat, whole

1:1

solid

-

Steam

100

60 

­

 70

Dumplings

-

perf 

solid

1

Steam

95

20 

­

 25

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