Instructions for Use

49
Tables and tips en-us
Vegetables
▯ Vegetables are prepared better in steam than in
boiling water: The taste, color, and consistency are
retained better. Virtually none of the water-soluble
vitamins and nutrients are washed out. Since the
combi-steam oven works without pressure at just
212° F (100 °C), the preparation is much gentler than
in a pressure cooker, for example.
▯ All details refer to 2 lb (1 kg) washed vegetables.
▯ For steaming vegetables, use the perforated cooking
container; insert it at the second level from the
bottom. Slide the unperforated cooking container
underneath it. Use the vegetable broth as the basis for
a sauce or a vegetable stock.
▯ Blanching takes 8–10 minutes in the pre-heated
appliance. If the vegetables or fruit will not be served
immediately, chill in ice water to prevent continued
cooking due to residual heat.
▯ When steaming at temperatures up to 212° F
(100 °C), no preheating is necessary. Place the food
in the cold oven cavity and then switch on the
appliance.
Food Cooking
container
Tempera-
ture in °F
(°C)
Humidity
in %
Cooking
time in
min.
Comments
Artichokes, large perforated 212 (100) 100 60–65
Artichokes, small perforated 212 (100) 100 45–50
Cauliflower, whole perforated 212 (100) 100 25–30
Cauliflower, in florets perforated 212 (100) 100 15–25
Beans, green perforated 212 (100) 100 35–50
Broccoli, in florets
(in accordance with EN
60350-1)
perforated 195-212
(90-100)
100 20–25 Recipe tip: Serve with almonds roasted in
butter.
Chicory perforated 212 (100) 100 25–30
Peas, fresh unperfo-
rated
212 (100) 100 25–30 cover with water
Fennel, in slices perforated 212 (100) 100 20–25
Vegetable terrine perforated/
wire rack
195 (90) 100 50–60 in a terrine mold
Peas, frozen
(in accordance with EN
60350-1),
6.6 lb (3 kg)
perforated 212 (100) 100 35–45
Carrots, in slices
0.2 in (0.5 cm)
perforated 212 (100) 100 20–25
Potatoes, peeled and
quartered
perforated 212 (100) 100 30–35
Kohlrabi, in slices perforated 212 (100) 100 25–35
Leeks, in slices perforated 212 (100) 100 20–30
Leeks, whole perforated 212 (100) 100 35–45
Bell pepper, stuffed unperfo-
rated
355-390
(180–200)
80 / 100 20–25 Preheat. With meat filling, brown the fill-
ing in advance.
Unpeeled boiled pota-
toes,
approx. 1.7 oz (50 g)
apiece
perforated 212 (100) 100 30–35
Unpeeled boiled pota-
toes, approx. 3.5 oz
(100 g) apiece
perforated 212 (100) 100 35–40
Brussels sprouts perforated 212 (100) 100 25–30