EN 18
USE
Steam table
Use settings and times in this table as guide lines for steaming.
We recommend to always fill the water tank with fresh water to the
maximum level.
Food Item
Steam
mode
(°C )
Time
(min.)
Accessory (shelf level)
Broccoli Florets
100 °C
12 - 16
Steam dish, perforated (2)
Whole Carrots
100 °C
25 - 30
Steam dish, perforated (2)
Sliced Vegetables
(pepper,
courgettes, carrots, onions)
100 °C
15 - 20
Steam dish, perforated (2)
Green Beans
100 °C
20 - 25
Steam dish, perforated (2)
Asparagus
100 °C
15 - 20
Steam dish, perforated (2)
Whole Vegetables
(artichokes, whole cauliflower, corn
on the cob)
100 °C
25 - 35
Steam dish, perforated (2)
Peeled Potatoes
(cut into quarters)
100 °C
25 - 35
Steam dish, perforated (2)
Fish Fillet
(2 cm thickness)
80 °C
15 - 20
Steam dishes, perforated and
unperforated (2)
Prawns
(raw/uncooked)
100 °C
10 - 14
Steam dishes, perforated and
unperforated (2)
Chicken Breast
100 °C
23 - 28
Steam dishes, perforated and
unperforated (2)
Boiled Eggs
(hardboiled)
100 °C
15 - 20
Steam dish, unperforated (2)
Frozen Yeast Dumplings
100 °C
25 - 30
Steam dish, perforated (2)
White Rice (basmati or pandan)
(add double quantity of water)
100 °C
30 - 35
Steam dish, unperforated (2)
Fruit Compote
(use a flat round glass pyrex, add 1
teaspoon sugar and 2 tbsp. water)
100 °C
25 - 35
Baking tray or ovenrack (2)
Flan/Crème
(6 dessert dishes, each
100 ml, cover dishes with foil)
90 °C
20 - 30
Baking tray or ovenrack (2)
Egg Custard
(use a large flat glass
pyrex dish, cover dish with foil)
90 °C
30 - 40
Baking tray or ovenrack (2)
Содержание OVS614MAT
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