AUTOMATIC COOKING CHART
Steam Menus Guide
Vegetable 1 layer
Menu | Menu name | Weight range | Procedure | Food | |
number | (Increasing unit) | Position | |||
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St21 | Fresh Vegetable 1 | 0.2 - 0.8 kg (100g) | • Prepare the vegetables and cut into similar | 2 | |
| (initial temp 20°C) |
| pieces, e.g. strips, florets, cubes or slices except |
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| Soft Vegetables: Courgette, Pepper, | for asparagus and small mushrooms. Distribute |
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X 1 | the vegetables evenly into the steam tray on the |
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Broccoli, Mushrooms, Asparagus |
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| glass tray. |
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St22 | Fresh Vegetable 2 | 0.2 - 0.8 kg (100g) | • Prepare the vegetables and cut into similar | 2 | |
| (initial temp 20°C) |
| pieces, e.g. strips, florets, cubes or slices. |
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| Hard Vegetables: Carrots, Cauliflower, | Distribute the vegetables evenly into the steam |
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X 2 | tray on the glass tray. |
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Beans, Brussels Sprouts |
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St23 | Frozen Vegetable | 0.2 - 0.8 kg (100g) | • Place frozen vegetables in the steam tray on the | 2 | |
| (initial temp |
| glass tray. |
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X 3 | Mixed Vegetables, Brussels Sprouts, |
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Broccoli, Peas |
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St24 | Boiled Potato | 0.2 - 0.8 kg (100g) | • Peel the potatoes and cut into similar pieces of | 2 | |
| (initial temp 20°C) |
| approx. 25g. Place the potatoes into the steam |
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| tray on the glass tray. After cooking, allow to |
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X 4 |
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| stand for approx. 2 minutes before serving. |
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St25 | Small Jacket | 0.2 - 0.8 kg (100g) | • Please use potatoes with a similar size of | 2 | |
| Potato |
| approx. 50g. Place the potatoes into the steam |
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| (initial temp 20°C) |
| tray on the glass tray. After cooking, allow to |
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X 5 |
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| stand for approx. 2 minutes before serving. |
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Fish/Chicken |
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Menu | Menu name | Weight range | Procedure | Food | |
number | (Increasing unit) | Position | |||
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St31 | Fish Fillet | 0.2 - 0.8 kg (100g) | • If desired, sprinkle the fish with lemon juice and | 2 | |
| (initial temp 5°C) |
| pepper. Place the fish fillets into the steam tray |
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| on the glass tray. After cooking serve. |
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X 1 |
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| • When the fish fillet is thick, extend the cooking |
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| time if necessary. |
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St32 | Chicken Fillet | 0.2 - 0.8 kg (100g) | • Season the chicken fillets with salt, pepper and | 2 | |
| (initial temp 5°C) |
| paprika or curry powder. Place the chicken fillets into |
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X 2 |
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| the steam tray on the glass tray. After cooking serve. |
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Balanced Menu |
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Menu | Menu name | Weight range | Procedure | Food | |
number | (Increasing unit) | Position | |||
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St41 | Fish Dishes | 1 - 4 serves | • Prepare the fish dishes referring to page 35. | 2 & 3 | |
| (initial temp 20°C) | (1 serve) | For the creamy fish fillet with vegetable mix and |
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| Salmon fillets with broccoli florets Creamy | couscous, press the MORE key. |
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X 1 | fish fillet with a vegetable mix and |
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| couscous |
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St42 | Chicken Dishes 1 - 4 serves | • Prepare chicken dishes refering to page 36. For | 2 & 3 | ||
| (initial temp 20°C) | (1 serve) | the basil chicken kebabs with |
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| Chicken breast with potato wedges and a | rice, press LESS key. |
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X 2 | vegetable medley, Basil Chicken kebabs |
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| with sun dried tomato rice |
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