Operation Manual

EN 23
USING THE STEAM MODE (CONTINUED)
Food Item
Steam mode
(°C )
Time (min.) Accessory (shelf level)
Frozen Yeast
Dumplings
100 °C 25 - 30 Steam dish, perforated (2)
White Rice (basmati or
pandan)
(add double quantity of
water)
100 °C 30 - 35 Steam dish, unperforated (2)
Fruit Compote
(use a fl at round glass
pyrex, add 1 teaspoon
sugar and 2 tbsp. water)
100 °C 25 - 35 Steam dish, perforated (2)
Flan/Crème (6 dessert
dishes, each 100 ml,
cover dishes with foil)
90 °C 20 - 30 Steam dish, perforated (2)
Egg Custard (use a large
fl at glass pyrex dish,
cover dish with foil)
90 °C 30 - 40 Steam dish, perforated (2)
Two Level Steam Cooking
Use settings and times in this table as guide lines for steam cooking.
We recommend to always fi ll the water tank with fresh water to the maximum level. If you have
di erent food with a similar preparation time, you can put all the items in the oven at the same
time. Otherwise put in fi rst the item with the longest preparation time.
Put one tray on level 2 and the other tray on level 4.
Food Item
Steam mode
(°C )
Time (min.) Accessory (shelf level)
2-level cooking:
DualMeals
(fi sh fi llets/
slicedvegetables)
100 °C 15 - 20
Steam dish, unperforated (4) /
Steam dish, perforated (2)
2-level cooking:
DualMeals
(chicken breasts/
wholevegetables)
100 °C 25 - 30
Steam dish, unperforated (4) /
Steam dish, perforated (2)