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WARNING:
Under no circumstances should you immerse the base of the
steam cooker in water in order to clean it, as otherwise this
might result in an electric shock or fi re.
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, Connection 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 depend-
ing upon circumstances.
•
If you are using several steaming dishes the total prepara-
tion 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.
38
05-DG 3235 Neu.indd 38
05-DG 3235 Neu.indd 38
All manuals and user guides at all-guides.com
2) Measure the rice and water precisely and pour into the rice
3) Check whether the rice is cooked as specifi ed by the cook-
4) When checking/stirring the rice, make sure that the con-
5) After steaming the rice, spice it with salt, pepper or butter.
Rise types
Brown rice
- Normal
- Parboiled
Long grain and wild rice mix
- Normal
- Precooked
Instant rice
White rice
- Normal
- Long grain
Vegetables/Fruit
1) Wash the vegetables well. Cut the stems and peal or chop
2) The quantity, freshness, size/consistency and the tempera-
3) Frozen vegetables are not to be thawed before steaming.
Type of vegetable/
fruit
Artichokes, whole
Asparagus, tips
Beans
- Green/wax
- cut or whole
- thick beans
Red beets
Broccoli, tips
Brussels sprouts
White cabbage
Celery
Carrots
Caulifl ower, whole
Corn on the cob
Eggplant
Champignon, whole
Onions
Pepper, whole
Potatoes.
Turnips
Spinach
Pumpkin
Beets
Frozen vegetables
Apples
Pears
bowl. Put the lid on and switch on the steam cooker.
ing time. Stir the rice.
densed water does not drip into the rice bowl. It will alter the
quality and the taste of the rice.
Together in the Rice Bowl
Rice quantity
1/2 cup
1 cup
1 1/2 cups
1 cup
1 1/2 cups
1 cup
1 3/4 cups
rice
1 cup
1 1/2 cups
1 cup
1 1/2 cups
1 cup
1 2/3 cups
the vegetables as required by the recipe. Smaller pieces
cook faster than large ones.
ture of frozen foods can infl uence the steaming time. The
quantity of water and the cooking time vary according to the
desired result.
Weight or pieces
4 whole pieces
500 g
250 g
500 g
500 g, shelled
500 g, cut
500 g
500 g
500 g, cut
250 g, diced
500 g, diced
500 g
3-5 cobs
500 g
500 g
250 g, fi nely diced
up to 4 average-sized
ca. 500 g
1 average-sized, diced
250 g
500 g
500 g, sliced
285 g
500 g, in Pieces
500 g, in Pieces
Estimated time
Water
(Minutes)
1 cup
42-45
45-50
56-58
18-20
12-15
45-50
50-55
Estimated time
(Minutes)
30-32
12-14
12-14
20-22
12-13
25-28
20-22
24-26
16-18
14-16
18-20
20-22
14-16
16-18
10-12
12-14
12-13
30-32
28-30
14-16
16-18
20-22
28-50
10-15
10-15
16.12.2009 15:20:42 Uhr
16.12.2009 15:20:42 Uhr
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Table des Matières
