Electrolux EOB9890, Инструкция по установке и эксплуатации

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Steam Wet
The Steam Wet Cooking method of preparation is
suitable for all types of food, fresh or frozen. It can be
used for cooking, warming, defrosting, poaching or
blanching vegetables, meat, fish, pasta, rice, sweet
corn, semolina and eggs.
A complete menu can be prepared at one time, on
the serving dishes, irrespective of quantity or cook-
ing time.
For information, see Table.
Steam Wet Table
Type of food
Steam Wet (700 ml water)
Oven level
Time
in mins.
Risotto 2 25-30
Rice 2 35-40
Jacket potatoes, medium-sized 2 45-55
Boiled potatoes 2 35-40
Sauerkraut 2 50-60
Ratatouille 2 25-30
Brussels sprouts 2 30-35
Cauliflower, whole 2 40-45
Tomatoes, whole 2 15-20
Beetroot, whole 2 60-70
Kohlrabi / Celery / Fennel, chopped 2 35-40
Courgettes, chopped 2 20-25
Carrots, chopped 2 30-35
Defrosting and cooking vegetables 2 30-35
Blanching beans 2 20-22
Blanching vegetables 2 12-15
Tender veal ham 1000 g 2 50-75
Smoked loin of pork 600-1000 g 2 45-55
Warming up meat loaf in 1 cm slices 2 20-25
Trout, 170-300 g 2 15-25
Eggs, soft 2 8-10
Eggs, medium 2 10-12
Eggs, hard 2 15-20