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Steam cooking
The cooking time starts when the temperature
STOP
reaches the green section of the indicator or
when steam begins to escape!
Note
When cooking several foods with different cooking times
together, you must add the foods at the required times. First
place the food with the longest cooking time, followed by the
other food at the required times.
The cooking times in this table are guide values and might
vary, depending on the following criteria:
• Size and quality of the food.
• When using two inserts, the food in the upper insert needs
to be cooked a little longer.
• If food is placed in during steaming, add approx. 5 to
10 minutes to the recommended cooking time.
• When cooking large amounts of food (2 kg or more),
you must increase the cooking time.
• To monitor the core temperature of the food, we recom-
mend using a roast thermometer.
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Recommended cooking temperatures (thermometer in lid)
General
Low-temperature cooking
Meat
Fish
(Caution: when cooking fish, reduce the heat at the stove
as soon as the cooking temperature reaches 50 °C, as the
temperature otherwise rises too quickly!)
90–100 °C
80 °C
70–75 °C