6
System steamer
The essential elements of the system steamer are the extra-
deep pan, the large steamer tray and the glass lid.
For larger quantities and for preparing rice or sauces, you can
also use the rack with the cooking containers.
Only use the original parts supplied.
You can find further information about steaming in the enclosed
booklet.
You can also use the extra-deep pan individually to prepare
large quantities of bakes, for example.
Steam
Do not open the oven during cooking. Exception: When
combining different foods that have considerable differences in
their cooking times.
The cooking time is determined by the size of the food being
cooked. If you are simultaneously cooking food with different
cooking times:
■
Cut the food with the longer cooking time into smaller pieces
■
Lengthen the cooking time for delicate foods by cooking
larger pieces.
In general, 500 ml of water (no distilled water) is used for
steaming. Exception: Foods that soak up water (e.g. potatoes)
and ingredients with long cooking times require 750 ml of
water (see the cooking table or enclosed booklet).
1.
Preheat the oven for 10 minutes using
$
Bottom heating at
150°C or using
é
Steam cooking.
2.
Add the water to the extra-deep pan.
3.
Place the food in the system steamer.
4.
Place the glass lid in position so that it is resting on the extra-
deep pan all the way round.
5.
Insert the system steamer at level 1.
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Risk of scalding!
Hot steam may escape when you open the oven door. Open
the oven carefully after cooking.
6.
When cooking has finished, take the system steamer out of
the oven. Use suitable oven gloves to do this.
7.
Set down the system steamer. Do not place it on the oven
door.
ã=
Risk of scalding!
Hot steam will escape when you lift up the glass lid. Lift the
glass lid at the rear so that the hot steam can escape away
from you.
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