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Desserts
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Tellerlinsen (German lentils)
(1:2)
1 quart
(1 liter)
Unperforated Steaming 35 - 45 min.
Green lentils (1:2) 1 quart
(1 liter)
Unperforated Steaming 25 - 30 min.
Beluga lentils (1:2) 1 quart
(1 liter)
Unperforated Steaming 20 - 25 min.
Peas, green or yellow,
peeled, whole or halved
(1:2)
1 quart
(1 liter)
Unperforated Steaming 60 - 90 min.
Chickpeas (1:1) 1 quart
(1 liter)
Unperforated Steaming 60 - 75 min. Chickpeas pre-soaked for 12 hours
Food Water
quantity
Cooking
insert
Setting Cooking
time
Notes
Crème brûlée/flan/crème
caramel (120 g/4 oz)
1 quart
(1 liter)
Perforated 200° F
(95°C)
35 - 40 min. Preheat the appliance to the steaming
level
Yeast dumplings (100 g/
3.5 oz)
1 quart
(1 liter)
Unperforated Steaming 20 - 25 min. Allow yeast dumplings to rise for 30 min.
before steaming them (see Section enti-
tled "Raising").
Compote 1 quart
(1 liter)
Unperforated Steaming 10 - 20 min. e.g. apples, pears, rhubarb
Add sugar, vanilla sugar, cinnamon or
lemon juice to taste. No need to add
water.
Rice pudding (250 g/9 oz)
of rice + 625 ml/1.3 pint of
milk)
1 quart
(1 liter)
Un perfo-
rated
Steaming 35 - 40 min. Sweeten to taste with fruit, sugar or cin-
namon.
Food Water
quantity
Cooking
insert
Setting Cooking
time
Notes
Food Water
quantity
Cooking
insert
Setting Cooking
time
Notes
Royale (1 quart/1 liter) 1 quart
(1 liter)
Unperforated 200°F
(95°C)
35 - 40 min. Preheat the appliance to the steaming
level
Semolina dumplings
(20 g/3.5 oz)
1 quart
(1 liter)
Perforated,
unperforated
Steaming Sweet or salty as a dessert or a soup
ingredient. Lightly butter the cooking
insert base.
Eggs, size M (6 eggs) 1 quart
(1 liter)
Perforated Steaming 7.5 min.
10 min.
14 min.
Soft
Medium
Hard
Mulled wine
(at least 1 quart/1 liter)
160 - 170°F
(75 - 80°C)
120 min.