EN 22
Steam Mode Setting
Food is cooked by steam provided by the steam generators and injected into the cavity by two jet
nozzles.
Perforated steam dish,
is usually placed on
level 2.
* Temperatures Setting:
40 - 100 °C
Cooking guide
Use settings and times in this table as guide lines for steaming.
We recommend to always fi ll the water tank with fresh water to the maximum level.
Food Item
Steam
mode (°C )
Time
(min.)
Accessory (shelf level)
Broccoli Florets 100 °C 12 - 16 Steam dish, perforated (2)
Whole Carrots 100 °C 25 - 30 Steam dish, perforated (2)
Sliced Vegetables
(pepper, courgettes, carrots,
onions)
100 °C 15 - 20 Steam dish, perforated (2)
Green Beans 100 °C 20 - 25 Steam dish, perforated (2)
Asparagus 100 °C 15 - 20 Steam dish, perforated (2)
Whole Vegetables
(artichokes, whole caulifl ower,
corn on the cob)
100 °C 25 - 35 Steam dish, perforated (2)
Peeled Potatoes
(cut into quarters)
100 °C 25 - 35 Steam dish, perforated (2)
Fish Fillet
(2 cm thickness)
80 °C 15 - 20
Steam dishes, perforated and
unperforated (2)
Prawns
(raw/uncooked)
100 °C 10 - 14
Steam dishes, perforated and
unperforated (2)
Chicken Breast 100 °C 23 - 28
Steam dishes, perforated and
unperforated (2)
Boiled Eggs
(hardboiled)
100 °C 15 - 20 Steam dish, perforated (2)
USING THE STEAM MODE (CONTINUED)
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