Operating instructions/Installation instructions
Table Of Contents
- Contents
- Warning and Safety instructions
- Caring for the environment
- Guide to the appliance
- Controls
- Using the appliance
- Description of functions
- Before using for the first time
- Settings
- Min. minder
- Main and sub-menus
- Operation
- General notes
- Steam cooking
- Further applications
- Automatic programmes
- Note for test institutes
- Cleaning and care
- Problem solving guide
- Optional accessories
- Service
- Installation
- Conformity declaration
- Copyrights and licences for the communication module
Steam cooking
67
Shellfish
Preparation
Defrost frozen shellfish before cooking with steam.
Peel, remove and discard the intestines, and then wash the shellfish.
Cooking containers
If using a perforated container, grease it first.
Duration
The longer shellfish are cooked, the tougher they become. Use the cooking dura-
tions given in the chart.
When cooking shellfish in sauce or stock, we recommend that you increase the
cooking duration quoted by a few minutes.
Settings
Steam cooking
Temperature: see chart
Cooking duration: see chart
[°C] [min]
Crevettes 90 3
Prawns 90 3
King prawns 90 4
Small shrimps 90 3
Lobster 95 10–15
Large shrimps 90 3
Temperature Duration