Atag CS4411T Manuel page 250

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USING THE STEAM MODE (CONTINUED)
Food Item
Frozen Yeast Dumplings
White Rice (basmati or
pandan)
(add double quantity of water)
Fruit Compote
(use a fl at round glass pyrex,
add 1 teaspoon sugar and
2 tbsp. water)
Flan/Crème (6 dessert dishes,
each 100 ml, cover dishes
with foil)
Egg Custard (use a large fl at
glass pyrex dish, cover dish
with foil)
Two Level Steam Cooking
Use settings and times in this table as guide lines for steam cooking.
We recommend to always fi ll the water tank with fresh water to the maximum level. If you have
diff erent food with a similar preparation time, you can put al the items in the oven at the same
time. Otherwise put in fi rst the item with the longest preparation time.
Put one tray on level 1 and the other tray on level 4.
Food Item
2-level cooking: Dual Meals
(fi sh fi llets/sliced vegetables)
2-level cooking: Dual Meals
(chicken breasts/whole
vegetables)
Steam Time
Accessory (shelf level)
mode (°C ) (min.)
100 °C 25 - 30 Steam dish, perforated (2)
100 °C 30 - 35 Steam dish, unperforated (2)
100 °C 25 - 35 Steam dish, perforated (2)
90 °C 20 - 30 Steam dish, perforated (2)
90 °C 30 - 40 Steam dish, perforated (2)
Steam
Time (min.) Accessory (shelf level)
mode (°C )
Steam dish, unperforated (4) /
100 °C 15 - 20
Steam dish, perforated (2)
Steam dish, unperforated (4) /
100 °C 25 - 30
Steam dish, perforated (2)
EN 23