SEVERIN DG 2423 Instrucciones De Uso página 10

the pieces are similar in size. However,
should it be necessary to steam pieces of
diff erent sizes, the larger pieces should be
placed in the lower insert.
– If diff erent types of food are to be placed
in the steaming tops, ensure fi rst that their
fl avours are compatible.
– In addition, when steaming diff erent types
of food with diff erent cooking times, place
those items with the longest cooking time
in the lower steaming top. To ensure that
all food will be ready at the same time, we
recommend the following method: begin
with steaming the larger items (i.e. those
Type of food
Fish fi llet
Fish steak Eel, herring
Lobster
Mussels, clams
Chicken parts
Mutton
Pork
Beef
Caulifl ower
Potatoes
Spinach
Vegetables
Mushrooms
Rice
Th e cooking/steaming times listed are approximate times only, as each food to be steamed is of
diff erent nature and consistency.
Weight
(in g)
fresh 250
250
fresh 2 pieces
fresh 500
boneless 500
Steak 500
Steak 500
Steak 500
fresh 500
fresh 500
fresh 250
fresh 250
fresh 250
375
items that are placed in the lower insert)
fi rst, until their remaining cooking time
equals the cooking time of the food yet
to be cooked; now add the other steaming
top(s) to the assembly.
– When steaming larger food quantities,
carefully remove the lid halfway through
the steaming process, turn over the food
an put the lid back on. Caution: beware
of escaping steam. Th ere is a danger of
scalding.
– Th e juice collected in the juice collection
tray during the steaming process can be
used for sauces etc.
Steaming time
Remarks
(in minutes)
8 prepare prior to steaming
10 prepare prior to steaming
6:30
8
10 remove fat
11 remove fat
13 remove fat
11 remove fat
turn
14
steaming process
turn
14
steaming process
7
8
turn
12
steaming process
fi ll the rice container with
32
375ml of cold water fi rst
10
halfway through
halfway through
halfway through
the
the
the