Operating instructions

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Tips and tricks
Steaming
䡲 When steaming, a variety of food can be cooked at the same time. For ex-
ample, rice or pulses can be prepared at the same time as vegetables with
similar cooking times, saving energy and the washing-up.
䡲 Grains (e.g. rice and millet) and pulses (e.g. lentils), adding an appropriate
amount of liquid, can be cooked directly in suitable tableware.
䡲 When steaming, always place the stainless steel tray underneath the per-
forated cooking tray or wire shelf to catch food spills and collect
condensate.
䡲 Put the tableware directly on the stainless steel tray or the wire shelf and
put into the cooking space.
䡲 Season vegetables after steaming.
Type of food Weight
Approximate amount of liquid to
be added (depending on desired
consistency)
Rice 100 g 1½ dl (salted water, bouillon, etc.)
Risotto 100 g 2½ dl (water, wine)
Maize semolina (polenta) 100 g 3 dl (water/milk mixture)
Semolina 100 g 2–3 dl
Lentils 100 g 2–3 dl
Ebly wheat 100 g 1–1½ dl
Millet 100 g 1½–2 dl
Chickpeas, soaked 100 g ½–1 dl