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1. Switching On
Insert the mains plug. Following this, when you have set the required cooking time, the
STEAMmax will switch on and the warning lamp will light.
2. Preparation
Prepare the required ingredients in advance. Cut vegetables in approximately equal sized
pieces and note that larger pieces require a longer cooking time than smaller pieces.
3. Filling with Liquid
You can cook with water, stocks, sauces etc. Fill to between the maximum / minimum
marks with sufficient liquid (max. 1 litre will evaporate in approximately 60 minutes). When
it is necessary to refill, use hot liquid so that there is little or no break in the cooking time.
4. Seasoning
When steaming, fewer minerals, vitamins and flavour are lost. Seasoning is therefore not
normally necessary. Should the food nevertheless require some extra taste or seasoning,
a stock or sauce can be used as the liquid.
STEAMmax includes a special rice bowl for steaming rice (rice recipe see page 35).
5. Filling the Sieves
Harder, denser and or larger pieces with a longer cooking time should be placed in the
lower sieve. Load the sieve(s) only to two thirds of the maximum as, when the sieve is
too densely packed, the steam cannot rise optimally. Furthermore, such loose packing
reduces the cooking time.
6. Steaming
Fill with the chosen liquid, put in place one or both sieve inserts with the lid above and
switch on. Set the required cooking time (recommended cooking times can be found in
the enclosed recipe booklet) At the end of the set cooking time a short signal will be heard
and the STEAMmax will automatically be switched off.
7. Switching Off
At the end of the set cooking time a short signal will be heard. The STEAMmax will then
automatically switch off and the warning light will go out.
Steam Cooking with the STEAMmax
Cooking Table
Apples
whole
10
cored
Apples
sliced/cut
5
Apricots
halved/peeled
5
peel after steaming
Apricot 15
dumpling
Artichokes
whole
30– 45
according to size
Asparagus green
10 –15
tips unpeeled
Asparagus white
20
peel well
bacon 20
dumplings
Bananas
whole
12–15
wrap in baking foil
Barbel
Filet
5
Butter the dish
Beans, green
25
Beetroot
in slices or diced
20
Broccoli
whole
15
remove stalk
Broccoli
in Rosettes
10
Brussel-sprouts
25
Carrots
fingers
15
Cauliflower
whole without stalk
15 –20
remove stalk, steam whole
Cauliflower
Rosettes
10
Celeriac
in slices
15
Chanterelles
whole
3
clean well
Chicken breast
10
wrap in savoy or bacon
Cod
Filet
5
butter the dish
Coq au vin
cut in pieces
30 –35
lie for 24 hrs in red wine, steam
over the wine (pullets do not cut)
Food A–C
Form
Min.
Tips
