Steam Cooking - Silvercrest 326503 1904 Operating Instructions Manual

Steam cooking

WARNING! RISK OF INJURY!
Do not lift up the steam cooking insert 1 during the steaming process –
risk of scalding from escaping steam . The steam cooking insert 1 becomes
hot during the steaming process . When taking hold of the steam cooking insert 1,
use oven cloths or something similar to lift it from the cooking bowl w .
NOTE
► Ensure that the cooking bowl w is also inserted correctly when it is used for
steaming . The cooking bowl w must not be damaged . Otherwise, the safety
shut-off of the appliance may be activated and the appliance will not allow
itself to be switched on .
1) Pour the desired quantity of water into the cooking bowl w . TakeNOTE of the
examples given in the following tables .
Vegetables (weight)
Green beans, cabbage, carrots
(approx . 200 g)
Mushrooms, halved (250 g)
Kidney beans, brown beans,
asparagus, spinach (approx . 200 g)
NOTE
► Cut the food into small pieces which will fit into the steam cooking insert 1 .
Cut the carrots into small pieces and divide up the florets of the cauliflower
or broccoli .
Fish/seafood (weight)
Mussels (cook until they are
opened) (approx . 100 g)
Prawns (cook until a pink colour)
(approx . 200 g)
Fish fillet (salmon) (approx . 350 g)
Oysters (in the shell) (approx . 3 – 4) 2 measuring cups e
■ 12 │ GB │ IE │ NI
Quantity of water
1 – 2 measuring
cups e
1 measuring
cup e
1 – 2 measuring
cups e
Quantity of water
1 measuring cup e
1 measuring cup e
2 measuring cups e
Steaming time
(approx .)
25 minutes
15 minutes
20 minutes
Steaming time
(approx .)
10 minutes
15 minutes
20 minutes
30 minutes
SRK 400 A2