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Anleitung Zusammenfassung
Scholle 500 20 -25 Fischsteaks ca. 150 -200 g/Scheibe z.B. Lachs, Thunfisch 500 25 -30 Portionsfisch ca. 200 -250 g/Stuck z.B. Forelle, Makrele 500 20 -25 Gro.e Fische ca. 800 -1000 g z. B. Forelle, Brasse 500 30 -40 Rindfleisch ca. 1000 g je nach Dicke 750 75 -90 Schweinefleisch Filet ca. 500 g/Stuck 750 40 -50 Geflugelfleisch ca. 200 g/Stuck z. B. Puten-und Hahnchenbrust 500 35 -45 Reinigen und Pflegen Verwenden Sie zum Reinigen keine Scheuermittel, keine scharfen Mittel und keine kratzenden Gegenstande. Entfernen Sie Kalkruckstande mit einem handelsublichen Essigreiniger. Spulen Sie mit klarem Wasser nach und reiben Sie mit einem weichen Tuch trocken. Kratzen Sie angetrocknete Speisereste nicht ab, sondern weichen Sie diese mit Spullauge auf. UInstruction manual Safety precautions ..................................................................... 5 Environmentally-friendly disposal ............................................ 5 Before using the appliance for the first time ........................... 5 Steaming in system steamer ..................................................... 6 Cleaning and care ...................................................................... 7 : Safety precautions Read these instructions for use carefully. Keep them in a safe place. If you pass on the appliance to a new owner, include these instructions. Only use the system steamer to steam food. Risk of burns! ¦ The appliance becomes very hot. Never touch the interior surfaces of the cooking compartment or the heating elements. Always allow the appliance to cool down. Keep children at a safe distance. ¦ Accessories and ovenware become very hot. Always use oven gloves to remove accessories or ovenware from the cooking compartment. Using the oven door as a seat or as an area to set things down Do not stand or place items on the oven door when it is open. Do not set down cookware or accessories on the oven door. Environmentally-friendly disposal Old appliances are not worthless rubbish. If they are disposed can be recycled. Please contribute towards protecting the of in an environmentally responsible manner, valuable raw environment by disposing of the packaging in an appropriate materials can be recovered. manner. Your new appliance was protected by its packaging on its way Ask your specialist retailer or local authority about current to you. All the materials used are environmentally friendly and disposal methods. Before using the appliance for the first time If the system steamer is damaged, you must not use it. Clean the system steamer and all accessories with hot soapy water. Stick the protective film provided to the underside of the protruding part of the work surface. Peel back the protective cover, stick in place and trim to size. 6 Steaming in system steamer The essential elements of the system steamer are the extradeep pan, the large steamer tray and the glass lid. For larger quantities and for preparing rice or sauces, you can also use the rack with the cooking containers. Only use the original parts supplied. You can find further information about steaming in the enclosed booklet. You can also use the extra-deep pan individually to prepare large quantities of bakes, for example. Steam Do not open the oven during cooking. Exception: When combining different foods that have considerable differences in their cooking times. The cooking time is determined by the size of the food being cooked. If you are simultaneously cooking food with different cooking times: ¦ Cut the food with the longer cooking time into smaller pieces ¦ Lengthen the cooking time for delicate foods by cooking larger pieces. In general, 500 ml of water (no distilled water) is used for steaming. Exception: Foods that soak up water (e.g. potatoes) and ingredients with long cooking times require 750 ml of water (see the cooking table or enclosed booklet). 1.Preheat the oven for 10 minutes using $ Bottom heat at 150 °C or using e Steam cooking. 2.Add the water to the extra-deep pan. 3.Place the food in the system steamer. 4.Place the glass lid in position so that it is resting on the extradeep pan all the way round. 5. Insert the system steamer at level 1. : Risk of scalding! Hot steam may escape when you open the oven door. Open the oven carefully after cooking. 6.When cooking has finished, take the system steamer out of the oven. Use suitable oven gloves to do this. 7.Set down the system steamer. Do not place it on the oven door. : Risk of scalding! Hot steam will escape when you lift up the glass lid. Lift the glass lid at the rear so that the hot steam can escape away from you. 8.Remove the glass lid. After steaming 1.Allow the cooking compartment to cool. 2.Wipe out the cooking compartment with clean water. 3.Using a soft cloth, wipe dry the cooking compartment, behind the door seal and the drip trough, and between the oven door and oven. Cooking table Do not defrost frozen food before steaming. The cooking time is extended ...