Kuppersbusch EEBD 6600.1, Инструкция по использованию и монтажу

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Tips and tricks
Steaming
䡲 When steaming, a variety of food can be cooked at the same time. For
example, rice or pulses can be prepared at the same time as vegetables
with similar cooking times, saving energy and the washing-up.
䡲 Grains (e.g. rice and millet) and pulses (e.g. lentils), adding an appropriate
amount of liquid, can be cooked directly in suitable tableware.
䡲
When steaming, always place the stainless steel tray underneath the
perforated stainless steel tray and wire shelf to catch food spills and collect
condensate.
䡲
Put the tableware directly on the stainless steel tray or the wire shelf and
put into the cooking space.
䡲 Season vegetables after steaming.
Food Weight
Approximate amount of liquid to
be added (depending on desired
consistency)
Rice 100 g 1½ dl (salted water, bouillon, etc.)
Risotto 100 g 2½ dl (water, wine, etc.)
Maize semolina (polenta) 100 g 3 dl (water / milk mixture)
Semolina 100 g 2–3 dl
Lentils 100 g 2–3 dl
Ebly wheat 100 g 1–1½ dl
Millet 100 g 1½–2 dl
Chickpeas, soaked 100 g ½–1 dl