Zelmer 37Z011, Instructions For Use Manual

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Vegetables
1. Remove stalks from broccoli, cauliflowers and cabbages.
2. Cook green leaf vegetables for as short as possible, as they quickly lose color.
3. Add salt and spices when cooking is finished.
4. Do not defrost frozen vegetables before cooking.
Vegetable Type
Weight/number
of pieces
Suggested spices Cooking time [min.] Tips
Artichokes Fresh 3 medium
Garlic
Tarragon, Dill
45-50
Asparagus Fresh/Frozen (green) 400g
Lemon balm
Bay leaves Thyme
13-15/16-18
Crisscross the stalks to
make it easier for the
steam to infiltrate.
Broccoli Fresh/Frozen 400g
Garlic, Crushed pepper,
Tarragon
16-18/15-18
Sliced carrots Fresh 400g
Anise
Mint, Dill
20-22
Stir in the middle of the
cooking time.
Cauliflower Fresh/Frozen 400g
Rosemary
Basil, Tarragon
16-18/18-20
Stir in the middle of the
cooking time.
Spinach Fresh/Frozen 250g
Chervil
Thyme, Garlic
8-10/18-20
Stir in the middle of the
cooking time.
Beans Fresh 400g
Caraway
Dill seeds, Savory
18-20
Stir in the middle of the
cooking time.
Peas Fresh/Frozen (shelled) 400g
Basil
Marjoram, Mint
10-12/15-18
Stir in the middle of the
cooking time.
Potatoes (halves) Fresh 400g
Chervil
Chives, Dill
20-22
Meat and poultry
1. Steam cooking has the advantage that all of the fat drips out of the meat. The cooking temperature is not too high, therefore
choose soft, lean meat and trim fat from meat. Meat that is appropriate for grilling is also excellent for steaming.
2. Serve steamed meat and poultry with aromatic sauces or marinate it before steaming.
3. Carefully cook food before serving. Prick with a knife or spike to check if it is cooked inside and the juices that leak from the inside
are transparent.
4. Add fresh herbs during cooking to give the dish a stronger aroma.
Product Type
Weight/number of
pieces
Suggested spices Cooking time [min.] Tips
Chicken.
Boneless filet
roast meat
250g (4 pieces)
450g
Curry
Rosemary, Thyme
12-15
30-35
Carefully trim fat.
Pork
Sirloin, loin, steaks or
pork chops
400g
4 (pieces)
Curry
Lemon balm, Thyme
5-10 Carefully trim fat.
Beef
Rump steaks, sirloin
steaks or steaks
250g
Curry
Paprika, Thyme
8-10 Carefully trim fat.
Fish and seafood
1. Frozen fish can be cooked without the need of defrosting if they are divided before cooking and the cooking time is prolonged.
2. Add lemon pieces during cooking to strengthen the aroma of the dish.
Product Type
Weight/number of
pieces
Suggested spices Cooking time [min.] Tips
Crustacean Fresh 400g
Marjoram
Lemon balm
8-10
Shrimps Fresh 400g
Lemon balm
Garlic
6
Clams Fresh 400g
Lemon balm
Garlic
8-10
Lobster (tail) Frozen 2 pieces 400g each
Horseradish
Garlic
20-22
Fish filets Fresh/Frozen 250g
Mustard seed
Allspice
6-8/10-12
Rice
Use the rice bowl (2) . Pour a sufficient amount of water with the rice.
Product Type Amount/Amount of water Cooking time [min.] Tips
Rice White 200g/300 ml 35-40 Two servings