stockli STEAMmax, User Manual

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Cooking Table
Dried fruit 5 –10
Eggs «3 min.» whole 6,5
Eggs soft 7,5 poached in a covered pot
Eggs hard-boiled 9,5 shock in cold water
Endive whole, without Stalk 10 fill with breadcrumb/herb
mixture
Fennel halved 20
Jacket Potatoes large 20 wrap in aluminium foil only
after steaming
Kohlrabi in slices 15
Leeks 15
Mangetout 10
Mushrooms whole 3 peel in advance
Mussels fresh 7 steam with fish stock and
pour over before serving
Onions whole 10
Peaches halved 3 then peel
Pears whole, peeled 7 then lie in cinnamon red wine
Pike pieces 5 always butter the dish
Pike-perch Filet 5 always butter the dish
Potatoes Slices or diced 10
Potatoes small, whole 15
unpeeled
Pot dumplings 15
Pumpkin cubes 1x1 cm 15
Mets D–P Forme Min. Conseils
Quail whole 20 filled – cook 10 minutes longer
Rabbit back whole 12 wrap in bacon or ham
Braising steak 7 butter the dish
medallions
Seefood frozen 5
Sole Filet 5 always butter the dish
Spinach 15
dumplings
Sweet corn whole cobs 30– 40
Swiss chard 15
Tomatoes whole 8 cut top with a double cross
Trout whole 5 always butter the dish
Venus Shells 5
Mets Q-V Forme Min. Conseils
Cooking rice in the STEAMmax
1 1
/
4
cup rice
1 1 /
4
cup water
(Equal amounts of rice and water)
Add bouillon (preferably in powder form)
or salt as desired
Add all ingredients into rice bowl and steam for ca. 20 mins.
Serves 4 (as a side dish).
Art. No. 0100.026