Vitek VT-1560 BK Betriebsanweisung Seite 5

ENGLISH
In order to achieve the best result, make
sure that food pieces are of equal size; place
the thicker pieces closer to steam basket
sides.
Do not fill the steam basket completely;
leave some space for steam passing.
When cooking a large volume of products it
is necessary to stir them periodically.
Be especially careful and use potholders to
protect hands from hot steam and kitchen
utensils with long handle.
Do not add salt or spices directly to products
when cooking.
Liquid accumulating in the tray (7) is excel-
lently suitable for soup cooking or can be
used as bouillon. But be careful: liquid in the
tray is very hot.
Add fresh or dry herbs into the drip tray (7)
to give additional taste to products. Choose
herbs to your taste: thyme, coriander, basil,
dill, curry and estragon, garlic, caraway,
horse radish – it is only a small list of well-
known herbs. You can combine herbs to give
additional taste to products. When using
fresh herbs it is necessary to cut them and
increase their total volume twice or thrice
(compared to dry herbs volume).
Food steamer cleaning
Before cleaning switch food steamer off,
unplug it and wait until it cools down com-
pletely.
It is prohibited to immerse power cord,
power plug and food steamer in water.
Do not use abrasive cleaning agents when
cleaning the steam baskets, tray, upper lid
and body.
It is recommended to wash the steam bas-
kets, rice bowl, tray and lid in warm water
with dishwashing agents. Dishwasher may
be used if "soft" mode for dishwashing is
selected.
Remove mesh filters (14) and wash them.
Wipe the body with a damp cloth.
Wash the steam baskets regularly.
descaling
After several months of usage, scale can appear
on heating element. This is a natural process
which is connected with the use of hard water.
The indicator informs about the necessity
to perform descaling. It is necessary to remove
scale from the heating element regularly for
proper unit operation.
Fill the water tank with vinegar till the "МАХ"
mark
ImPortaNt: do not use scale-removing
chemicals.
Set the tray (7), one steam basket (4) or
(6), close it with the lid (1) and switch food
steamer for 20-25 minutes.
Once the timer turns off, unplug food steam-
er and let cool down completely before
pouring the vinegar out.
Wash the water tank with cold water and fill
it with water once again, set the tray (6), one
steam basket (4) or (6), close it with the lid
(1), switch on the unit and set the timer for
5 minutes.
Unplug food steamer, let it cool down com-
pletely, pour out water, dry the tray, steam
basket and lid, and take the unit away till the
next usage.
Cooking time and recipes
Cooking time depends on food size, free
space in the basket, product freshness and
personal taste.
Cooking time is given for the lower basket,
products in the upper basket are cooked
longer (approximately by 5 minutes).
Depending on small or large volume of food,
increase or decrease cooking time accord-
ingly.
Vegetables
Cut broccoli cabbage or cauliflower thick
stalks.
Cook green leafy vegetables for the shortest
time – they lose color quickly.
Add salt and spices after cooking.
Frozen vegetables are not required to
defrost before cooking in food steamer.
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Vegetables type Weight/
Volume, pcs.
Artichokes Fresh 3 medium
Asparagus Fresh 400 g
Frozen 400 g
Broccoli Fresh 400 g
Frozen 400 g
Carrot (cut) Fresh 400 g
Cauliflower Fresh 400 g
Frozen 400 g
Spinach Fresh 250 g
Frozen 250 g
Beans Fresh 400 g
Peas Fresh 400 g
Frozen 400 g
(podded)
Potatoes Fresh 400 g
meat and poultry
Steam cooking of products has lots of advantages because fat is rendered from products and
drained to the tray when cooking. But before cooking it is desirable to remove excess fat. Meat
for grill is perfectly suitable for steam cooking.
Marinade or soak meat or chicken in sauce before cooking.
Check food readiness by piercing it.
Use fresh or dry herbs when cooking products to give them additional taste.
Products type Weight/
Volume, pcs.
Chicken fillet, trotters 250g (4 pcs.)
450g
Pork Rump steak, 400 g (4 pcs.,
fillet, thickness 2.5
stakes or cm)
pieces of fillet
Beef Pieces of 250 g
fillet, sirloin or
rump
ENGLISH
Herbs Cooking recommendations
time
(minutes)
garlic 45-50 Cut stalks
estragon
dill
citriodora 13-15 Keep space for
bay leaf 16-18 steam
thyme
garlic 16-18
paprika 15-18
estragon
anise 20-22 Stir while cooking
mint
dill
rosemary 16-18 Stir when cooking
sweet basil 18-20
estragon
thyme 8-10 Stir while cooking
garlic 18-20
caraway 18-20 Stir while cooking
dill
Sweet basil 10-12 Stir while cooking
marjoram 15-18
mint
dill 20-22
Herbs Cooking recommendations
time
(minutes)
carry 12-15 Remove excess fat
rosemary 30-35
thyme
curry 5-10 Remove excess fat
citriodora
thyme
curry paprika 8-10 Remove excess fat
thyme
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