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Cleaning the Outside of the Base
•
Wipe the outside of the base only with a damp cloth and
then dry with a different cloth.
Tank
•
Pour any residual water out of the tank.
•
Then wipe the tank dry with a cloth.
Cleaning the Lid, Steaming Dishes, Cooking Trays, Connec-
tion Frames, Collection Dish, Steam Pipe
CAUTION:
Do not clean these parts in the dishwasher. The clear plastic
surfaces might become dull.
•
These parts can be cleaned by hand in soapy water.
•
Rinse off with clear water and dry the parts off.
Decalcifying
In case of hard water lime gradually deposits on the heating
element. This can lead to the premature end of the steaming
process before the food is cooked.
•
To avoid this problem, after using the appliance 7-10 times
put 3 cups of vinegar in the water container and fi ll it to the
MAX mark with water.
•
Do not put the lid on the appliance nor the steam and rice
bowls nor the collection dish in the steam cooker.
•
Insert the mains plug into a socket and set the clock to 30
minutes. A Once the timer has run down, remove the plug
from the socket. Leave the appliance to cool.
•
Pour out the contents of the water container. Rinse the water
container several times with cold water.
Preparation Instructions
General
•
The following times are only a guide and may vary depen-
ding upon circumstances.
•
If you are using several steaming dishes the total preparati-
on time will be approximately 5 minutes longer.
•
Large pieces or foods known to have a long cooking time
should always be placed on the bottom cooking tray.
•
Do not choose too large a quantity of food or food which
is itself too large so that the steam can pass through the
unblocked holes of the cooking tray.
•
Defrost meat and poultry before cooking it.
•
Liquids which collect in the drip tray can be used for soups
and sauces.
Rice
1) There are various types of rice. Follow the specifi c cooking
instructions for each type.
2) Measure the rice and water precisely and pour into the rice
bowl. Put the lid on and switch on the steam cooker.
3) Check whether the rice is cooked as specifi ed by the
cooking time. Stir the rice.
38
05-DG 3235.indd 38
05-DG 3235.indd 38
4) When checking/stirring the rice, make sure that the conden-
sed water does not drip into the rice bowl. It will alter the
quality and the taste of the rice.
5) After steaming the rice, spice it with salt, pepper or butter.
Together in the Rice Bowl
Rise types
Rice quantity
Brown rice
- Normal
1/2 cup
- Parboiled
1 cup
Long grain and wild rice mix
- Normal
1 cup
- Precooked
1 cup
rice
Instant rice
1 cup
White rice
- Normal
1 cup
- Long grain
1 cup
Vegetables/Fruit
1) Wash the vegetables well. Cut the stems and peal or chop
the vegetables as required by the recipe. Smaller pieces
cook faster than large ones.
2) The quantity, freshness, size/consistency and the tempera-
ture of frozen foods can infl uence the steaming time. The
quantity of water and the cooking time vary according to the
desired result.
3) Frozen vegetables are not to be thawed before steaming.
Type of vegetab-
Weight or pieces
le/fruit
Artichokes, whole
4 whole pieces
Asparagus, tips
Beans
- Green/wax
- cut or whole
- thick beans
500 g, shelled
Red beets
500 g, cut
Broccoli, tips
Brussels sprouts
White cabbage
500 g, cut
Celery
250 g, diced
Carrots
500 g, diced
Caulifl ower, whole
Corn on the cob
3-5 cobs
Eggplant
Champignon, whole
Onions
250 g, fi nely diced
Pepper, whole
up to 4 average-sized
Potatoes.
ca. 500 g
Turnips
1 average-sized, diced
Spinach
Pumpkin
Beets
500 g, sliced
Frozen vegetables
Apples
500 g, in Pieces
Pears
500 g, in Pieces
Estimated time
Water
(Minutes)
1 cup
42-45
1 1/2 cups
45-50
1 1/2 cups
56-58
1 3/4 cups
18-20
1 1/2 cups
12-15
1 1/2 cups
45-50
1 2/3 cups
50-55
Estimated time
(Minutes)
30-32
500 g
12-14
250 g
12-14
500 g
20-22
12-13
25-28
500 g
20-22
500 g
24-26
16-18
14-16
18-20
500 g
20-22
14-16
500 g
16-18
500 g
10-12
12-14
12-13
30-32
28-30
250 g
14-16
500 g
16-18
20-22
285 g
28-50
10-15
10-15
31.03.2008 9:43:08 Uhr
31.03.2008 9:43:08 Uhr
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