Storing The Steamer In A Space-Saving Way - Silvercrest 16463 Bedienungs- Und Sicherheitshinweise

Initial Operation
Meat and
Type sausages
Pork
Sausages
(pre-cooked)
Tips:
- Steaming has the advantage of allowing all
the fat to drip away during cooking. Due to the
gentle heat only choose tender, lean cuts of
meat and trim all fat. Meat suitable for grilling
is ideal for steaming.
- Serve steamed meat and poultry with fl avour- Serve steamed meat and poultry with flavour-
some sauces or marinade before steaming.
Rice
Rice
Rice pudding
Tips:
- Use the rice bowl
amount of water together with the rice.
Eggs
soft-boiled
hard-boiled
For cooking soft-boiled eggs, set 10 minutes steam-
ing time and take out the eggs timely.
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Type
fillet, loin steaks or
loin chops
beef or pork
sausages
(e.g. "frankfurter")
Type Quantity
white 200 g
300 g
brown 300 g
pudding rice 100 g rice +
30 g caster
and add the required
2
Quantity
max. 6
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Quantity Steaming time
400 g or 4 chops 10 - 15 minutes
400 g 10 - 15 minutes
- Thoroughly cook all food before serving.
Pierce with a long object (knife or skewer) to
check if done.
- Sausages must be completely cooked before
steaming.
- Use fresh herbs while steaming to add flavour.
Amount of
water
300 ml
600 ml
600 ml
500 ml
warm milk
sugar
- For menu cooking always place the rice bowl
in the topmost steam tray as the flavours of the
other foods may spread through the condensed
water.
Amount of Steaming
water
400 ml 8 minutes
15 minutes
Storing the Steamer in a
Space-Saving Way
Put the lower steam tray
steam tray
Put both steam trays
steam tray
Recommen-
dations
trim all fat
pierce skins before
steaming
Steaming Recommen-
time dations
25 minutes Serves 2
35 minutes Serves 4
40 minutes Serves 4 - 6
75 - 80 minutes
Recommen-
time dations
sit eggs in the egg
cups 5 (recesses
in the steam trays)
into the middle
6
4 .
, into the upper
6 4
.
3
2