Atag CS4411T Manuel page 249

All manuals and user guides at all-guides.com
USING THE STEAM MODE (CONTINUED)
Steam Mode Setting
Food is cooked by steam provided by the steam generators and injected into the cavity by two jet
nozzles.
Cooking guide
Use settings and times in this table as guide lines for steaming.
We recommend to always fi ll the water tank with fresh water to the maximum level.
Food Item
Broccoli Florets
Whole Carrots
Sliced Vegetables
(pepper, courgettes, carrots,
onions)
Green Beans
Asparagus
Whole Vegetables
(artichokes, whole caulifl ower,
corn on the cob)
Peeled Potatoes
(cut into quarters)
Fish Fillet
(2 cm thickness)
Prawns
(raw/uncooked)
Chicken Breast
Boiled Eggs
(hardboiled)
EN 22
Steam Time
Accessory (shelf level)
mode (°C ) (min.)
100 °C 12 - 16 Steam dish, perforated (2)
100 °C 25 - 30 Steam dish, perforated (2)
100 °C 15 - 20 Steam dish, perforated (2)
100 °C 20 - 25 Steam dish, perforated (2)
100 °C 15 - 20 Steam dish, perforated (2)
100 °C 25 - 35 Steam dish, perforated (2)
100 °C 25 - 35 Steam dish, perforated (2)
Steam dishes, perforated and
80 °C 15 - 20
Steam dishes, perforated and
100 °C 10 - 14
Steam dishes, perforated and
100 °C 23 - 28
100 °C 15 - 20 Steam dish, perforated (2)
Perforated steam dish,
is usually placed on
level 2.
* Temperatures Setting:
40 - 100 °C
unperforated (2)
unperforated (2)
unperforated (2)