Storing The Steamer In A Space-Saving Way - Silvercrest DGS 800 Operation And Safety Notes

Initial Operation
Meat and
Type sausages
Pork fillet, loin steaks or
loin chops
Sausages beef or pork
(pre-cooked) sausages
(e.g. "frankfurter")
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 flavour- Serve steamed meat and poultry with fl avour-
some sauces or marinade before steaming.
Rice Type
Rice white
brown
Rice pudding pudding rice
Tips:
- Use the rice bowl
2
amount of water together with the rice.
Eggs
soft-boiled max. 6
hard-boiled
For cooking soft-boiled eggs, set 10 minutes steam-
ing time and take out the eggs timely.
14 GB/IE/CY
Type Quantity
400 g or 4 chops
400 g
Quantity
200 g
300 g
300 g
100 g rice +
30 g caster
sugar
and add the required
Amount of
Quantity
water
400 ml
Steaming time
10 - 15 minutes
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 Steaming
water time
300 ml 25 minutes
600 ml 35 minutes
600 ml 40 minutes
500 ml 75 - 80 minutes
warm milk
- 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.
Steaming
time
8 minutes
15 minutes
Storing the Steamer in a
Space-Saving Way
Put the lower steam tray
steam tray .
4
Put both steam trays
steam tray .
3
Recommen-
dations
trim all fat
pierce skins before
steaming
Recommen-
dations
Serves 2
Serves 4
Serves 4 - 6
2
Recommen-
dations
sit eggs in the egg
cups (recesses
5
in the steam trays)
into the middle
6
6 , 4 into the upper