English 33
C
ooking Smar
t
Manual cooking
Steam assisted mode
Steam Cook
Use settings and times in this table as guide lines for steaming.
We recommend to always fill the water reservoir with fresh water to the maximum
level.
Sometimes you can use the baking tray on bottom for collecting condensation, for
example fish fillet.
Food Item
Time (min.)
Accessory (shelf level)
Broccoli florets
12-14
Steam dish, perforated (2)
Whole carrots
25-30
Steam dish, perforated (2)
Sliced vegetables
(pepper, courgettes, carrots,
onions)
15-20
Steam dish, perforated (2)
Green beans
20-25
Steam dish, perforated (2)
Asparagus
10-15
Steam dish, perforated (2)
Whole vegetables
(artichokes, whole
cauliflower, corn on the cob)
25-35
Steam dish, perforated (2)
Peeled potatoes
(cut into quarters)
30-35
Steam dish, perforated (2)
Fish fillet
(2 cm thickness)
15-20
Steam dish, perforated (2)
Prawns
(raw/uncooked)
10-14
Steam dish, perforated (2)
Chicken breast
23-28
Steam dish, perforated (2)
Boiled eggs
(hardboiled)
16-20
Steam dish, perforated (2)
Frozen yeast dumplings
25-30
Steam dish, perforated (2)
Food Item
Time (min.)
Accessory (shelf level)
White rice (basmati or
pandan)
(Use a flat pyrex dish, add
double quantity of water)
30-35
Steam dish, perforated (2)
Milk rice
(Use a flat pyrex dish,
add double or four times
quantity of milk)
40-50
Steam dish, perforated (2)
Fruit compote
(Use a flat round glass
pyrex, add 1 teaspoon sugar
and 2 tbsp. water)
25-35
Steam dish, perforated (2)
Flan/Crème
(6 dessert dishes, each
100 ml, cover dishes with
foil)
20-25
Steam dish, perforated (2)
Egg custard
(Use a large flat glass pyrex
dish, cover dish with foil)
30-35
Steam dish, perforated (2)
NQ50T8939BK_EU_DG68-01261C-01_EN.indd 33
NQ50T8939BK_EU_DG68-01261C-01_EN.indd 33
2021-05-27 오후 4:06:05
2021-05-27 오후 4:06:05
