Operation Manual

EN 22
USING THE STEAM MODE (CONTINUED)
Steam Mode Setting
Food is cooked by steam provided by the steam generators and injected into the cavity by
two jet nozzles.
Perforated steam dish,
is usually placed on
level 2.
* Temperatures Setting:
40 - 100 °C
Cooking Guide
Use settings and times in this table as guide lines for steaming.
We recommend to always fi ll 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
caulifl ower, 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 fi llet
(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, perforated (2)