Rommelsbacher DGS 850, Instruction Manual

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Steaming chart
• The steaming times shown in the chart are only approximate. Times can vary according to the size of
food, quantities in the steaming trays, the freshness of foods and personal tastes.
• Steaming times apply to the quantities shown in the chart. If not specified otherwise, all steaming times
refer to the use of the bottom tray.
Vegetables Type Quantity Steaming time Recommendations
• Cut off thick stems from cauliflower, broccoli and cabbage.
• Steam green, leafy vegetables for the shortest possible time as they lose colour easily.
• Salt and season vegetables after steaming for best results.
• Frozen vegetables need not be thawed before steaming.
Artichokes fresh 2 - 3,
medium size 50 - 55 minutes
Asparagus fresh
frozen 400 g
400 g 14 - 16 minutes
18 - 20 minutes lay flat in basket
criss-cross 2nd layer to allow steam flow
Beans, green fresh
frozen 400 g
400 g 25 - 30 minutes
35 - 40 minutes stir halfway through steam time
Broccoli fresh
frozen 400 g
400 g 16 - 20 minutes
20 - 23 minutes stir halfway through steam time
Brussels sprouts fresh 400 g 20 - 23 minutes stir halfway through steam time
Cabbage fresh, chopped 400 g 35 - 40 minutes stir halfway through steam time
Carrots fresh, sliced 400 g 22 - 25 minutes stir halfway through steam time
Corn on the cob fresh, whole 15 minutes turn halfway through steam time
Cauliflower fresh, florets
frozen 400 g
400 g 18 - 20 minutes
20 - 23 minutes stir halfway through steam time
Courgettes fresh, in slices 400 g 15 - 20 minutes stir halfway through steam time
Mushrooms fresh 200 g 15 - 20 minutes stir halfway through steam time
Peas frozen 400 g 15 - 18 minutes stir halfway through steam time
Potatoes peeled and chopped 900 g 20 minutes stir halfway through steam time
New potatoes fresh,
whole 400 g 25 - 30 minutes
Spinach fresh
frozen 250 g
400 g 10 - 12 minutes
18 - 20 minutes
Fish and Seafood Type Quantity Steaming time Recommendations
• Fish is done as its colour turns opaque.
• Frozen fish may be steamed without defrosting if separated before steaming and the cooking time is extended.
• Spices like dill, lemon balm, garlic and lemon wedges can be added in the flavour distribution cap.
Lobster, tails fresh 2 pieces 22 - 25 minutes meat will be opaque; cook longer if necessary
Fish, fillets frozen
fresh 250 g
250 g 12 - 15 minutes
10 - 12 minutes
Fish, thick steaks salmon, cod
tuna 250/400 g
250/400 g 12 - 15 minutes
15 - 20 minutes
Mussels fresh 400 g 10 - 12 minutes steaming is done when shells are completely
open
Oysters fresh 6 pieces 16 - 20 minutes steaming is done when shells are completely
open
Prawns fresh 400 g 10 - 12 minutes stir halfway through steam time