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Tables and tips
Notes
‒ Always preheat the appliance.
‒ Always fit the glass cover. Steam and energy
losses are avoided by a well-sealing cover.
‒ The specified cooking times are for your
orientation. Actual cooking time is influenced by
the quality and temperature of the food, its weight
and its thickness.
‒ Use the residue strainer when adding spices,
herbs or vegetables to the water. This will ensure
that the drain does not become blocked. Remove
residues from the basin after steaming.
‒ Clean the appliance particularly thoroughly if you
have used salt, bouillon, stock or broth. Residues
of additives can cause corrosion.
Steaming
▯ Fill the appliance with 1 quart (1 liter) of water
and preheat it to the steam cooking setting.
▯ Place the cooking insert containing the food in
the basin and close the glass cover.
▯ When you use the perforated cooking insert, the
steam is able to reach the food on all sides. This
ensures even cooking even of large quantities.
The unperforated cooking insert prevents soiling
of the cooking basin and is used to soak foods.
▯ The steamer can be fitted with both cooking
inserts at the same time. The perforated insert
must be placed under the unperforated insert.
▯ Depending on the cooking times of meals, the
cooking inserts can be inserted at the same time
or in succession.
▯ When two cooking inserts are used at the same
time, the cooking time is prolonged by about
10 minutes.
▯ Steaming extracts nutrients from foodstuffs to a
lesser extent than cooking in boiling water.
Vitamins, minerals and also shape, color and
intrinsic taste are preserved better. Do not spice
foods until after steaming.
▯ Aroma steaming: you can flavor the water with
herbs, spices and wine.
Cooking
▯ Fill the appliance with 4 quarts (4 liters) of water
and preheat it to the steam cooking setting.
▯ Use the pasta basket (special accessory
FK 023 000) to prepare pasta.
▯ You are advised to fit the glass cover.
▯ You can flavor or salt the water, but then you
should clean the appliance particularly thoroughly
afterwards. Salt residues can produce corrosion.
Poaching
▯ Fill the appliance with about 4 quarts (4 liters) of
liquid and set a temperature between 160 °F and
200 °F (75 and 95°C).
▯ Instead of water, you can use vegetable bouillon,
fish stock or meat broth. You can also flavor the
cooking liquid with herbs, spices or wine.
▯ Always fit the glass cover.
Blanching
Blanching in steam (vegetables):
▯ Fill the appliance with 1 quart (1 liter) of water
and preheat it to the steam cooking setting.
▯ Place the perforated cooking insert containing
the vegetables in the basin and close the glass
cover. Blanche a maximum of 500 g vegetables in
one go.
▯ Steam for 4 - 5 minutes and then chill the
vegetables immediately in icy water.
Blanching in boiling water (vegetables or meat):
▯ Fill the appliance with 4 quarts (4 liters) of water
and preheat it to the steam cooking setting.