ENGLISH
11
8.
When using more than one bowl for cooking, place at first level the food which takes more time
to be cooked and the food with shortest cooking time at last level.
NOTE
: we recommend to cook foods with similar smells or whom odours are well combined, since
smells will mix together when cooking different dishes at a time.
9.
Place eggs into the provided place of the tray (3).
Put rice or sauced foods in the proper rice
bowl (13).
NOTE
: if you want to cook in different levels, place the food with longest cooking time at first
cooking level and food with shortest cooking time at last cooking level. If dish cooking times are
too different, we recommend to start cooking the food with longest cooking time first and then
add the second and third bowl to complete cooking process for all dishes.
10.
After putting the food into the cooking bowls, plug the appliance in a compatible socket.
11.
Operating indicator POWER (11) will glow.
12.
Set the cooking time by turning the timer knob (12) clockwise.
13.
HEATING indicator (10) will glow and steam will come out in 35 seconds.
14.
After cooking process has finished (timer set to “0”), HEATING indicator (10) will emit a “bip”
sound and will switch off.
15.
It is possible to keep dishes warm for 60 minutes by using
Keep Warm
function; turn
keep
warm
knob (8) anticlockwise and Led indicator (9) will glow.
16.
After finished cooking or reheating process, always unplug the food steamer.
ATTENTION:
be careful when removing the lid and always use gloves when
removing the bowls to avoid danger of burns or any hazard.
COOKING TIMES
Cooking times are approximate; refer to the cooking times indicated on the recipe to be prepared.
Fresh vegetables
Variety
Weight/ Pieces number
Cooking times
(minutes)
Artichokes,
whole
4 artichokes hearts
30-32
Asparagus, Beans
450 grams
12-14
Beetroot,
chopped
450 grams
25-28
Broccoli,
washed, small pieces
450 grams
20-22
Brussels Sprouts
450 grams
24-26
Cabbage,
slices
450 grams
16-18
Celery,
thin slices
220-250 grams
14-16
Carrots,
thin slices
450 grams
18-20
Cauliflower,
whole
450 grams
20-22
Corn
3-5 ears
14-16
Aubergine
450 grams
16-18
Mushrooms,
whole, in pieces
450 grams
10-12
Onions,
cut thinly
220-250 grams
12-14
Turnip
220-250 grams
8-10
Peas,
shelled
450 grams
12-14
Yellow, green peppers,
whole or in
pieces
Up to 4 pieces (medium)
12-14
Red peppers,
whole or in pieces
450 grams, up to 6 pieces (small)
30-32
Rutabaga (Swedish turnip)
1 medium, cubed
28-30
Spinach
220-250 grams
14-16
Yellow courgette,
slices
450 grams
12-14
Pumpkin,
washed
450 grams
22-24
Broccoli rape
450 grams
20-22
Frozen Vegetables
-
28-50
NOTE:
Clean vegetables thoroughly and cut into small pieces before cooking if necessary; this way
food will cook quickly. Add water into the water container and lengthen cooking times when
