Design Multicook Plus Instruction Manual

TIPS AND FURTHER INFORMATION

Steaming

Steamed foods retain most of their nutritional value when cooked in the multicook. Foods may

be steamed by placing food in the steam insert over stock or water. Keep lid closed while

steaming food unless the recipe or chart specifically states to open the lid. By opening the lid

unnecessarily steam is lost and the cooking time will be extended.

Recommended preparation time for steaming

Note that the following table contains general recommendations. The actual time may very

depending on the quality of the product and your taste preferences.

Ingredients Weight or Ammount Water Volume ml Cooking Time min

Fillet of pork or beef

(diced 1.5 x 1.5 cm)

500 g 500 20-30

Lamb fillet (diced 1.5 x 1.5 cm) 500 g 500 25

Chicken fillet (diced 1.5 x 1.5 cm) 500 g 500 15

Meatballs 180 g (6 pcs) 500 10

Fillet of fish 500 g 500 10

Shrimps for a salad

(peeled, cooked or frozen)

500 g 500 5

Dumplings or large ravioli 500 g 500 15

Potatoes (diced 1.5 x 1.5 cm) 500 g 500 15

Carrots (diced 1.5 x 1.5 cm) 500 g 1000 35

Vegetables (frozen) 500 g 500 10

Recommended temperature settings for your Design Multicook Plus

Ingredients Temperature

Proofing of dough 35 °C

Preparation of yoghurt 40 °C

Preparation of baby food 60 °C

Sous-vide cooking (cooking of vacuum-packed ingredients) 65 °C

Preparation of punch 70 °C

Preparation of mulled wine 80 °C

Production of curd cheese or preparation of food,

that requires a long cooking time

85 °C

Preparation of porridge 95 °C

Preparation of meringues or jam 100 °C

Preparation of aspic 105 °C