For cooking soft-boiled eggs, set 10 minutes steam-
ing time and take out the eggs timely.
$
Storing the Steamer in a
Space-Saving Way
8
Put the lower steam tray
6
into the middle
steam tray
4
.
8
Put both steam trays
6
,
4
into the upper
steam tray
3
.
Meat and
Type sausages
Type
Quantity
Steaming time
Recommen-
dations
Pork
fillet, loin steaks or
loin chops
400 g or 4 chops
10 - 15 minutes
trim all fat
Sausages
(pre-cooked)
beef or pork
sausages
(e.g. “frankfurter”)
400 g
10 - 15 minutes
pierce skins before
steaming
Tips:
-
Steaming has the advantage of allowing all
the fat to drip away during cooking. Due to the
gentle heat only choose tender, lean cuts of
meat and trim all fat. Meat suitable for grilling
is ideal for steaming.
-
Serve steamed meat and poultry with fl avour-
Serve steamed meat and poultry with flavour-
some sauces or marinade before steaming.
-
Thoroughly cook all food before serving.
Pierce with a long object (knife or skewer) to
check if done.
-
Sausages must be completely cooked before
steaming.
-
Use fresh herbs while steaming to add flavour.
Rice
Type
Quantity
Amount of
water
Steaming
time
Recommen-
dations
Rice
white
200 g
300 ml
25 minutes
Serves 2
300 g
600 ml
35 minutes
Serves 4
brown
300 g
600 ml
40 minutes
Serves 4 - 6
Rice pudding
pudding rice
100 g rice +
30 g caster
sugar
75 - 80 minutes
Tips:
-
Use the rice bowl
2
and add the required
amount of water together with the rice.
-
For menu cooking always place the rice bowl
2
in the topmost steam tray as the flavours of the
other foods may spread through the condensed
water.
Initial Operation
Eggs
Quantity
Amount of
water
Steaming
time
Recommen-
dations
soft-boiled
max. 6
400 ml
8 minutes
sit eggs in the egg
cups
5
(recesses
in the steam trays)
hard-boiled
15 minutes
GB/IE/CY
14
500 ml
warm milk
