Operation Manual

6.2 Processed foodstuffs

For 4 people, you will need 250 g of

processed food plus 500 ml of liquid. Water

or milk can be used here. Round-grain rice

will take longer to cook than long-grain rice.

Add some salt or sugar here after cooking.

For semolina, you will need 1 l milk and

250 g semolina - Stir with an egg whisk

after cooking and leave to swell.

6.3 Dumplings

For 4 people, you will need a yeast dough

made with 500 g ﬂour for yeast dumplings.

For bread dumplings, you will need bread

dough from 6 - 8 old bread rolls.

For potato dumplings, you will need a

potato dough made from 1000 g potatoes.

Carrots Normal Steam 20 - 30 100 °C in slices

Kohlrabi Normal Steam 15 - 25 100 °C in strips

Pepper Normal Steam 10 - 15 100 °C in strips

Brussels sprouts Normal Steam 25 - 30 100 °C

Boiled potatoes Normal Steam 30 - 45 100 °C diced (approx. 3 cm), lightly

salted. The cooking time

given applies for approx.

300 g. For larger amounts,

cook for a longer period.

Asparagus Normal Steam 20 - 35 100 °C

Spinach Normal Steam 7 - 10 100 °C only fresh spinach

Celery stalks Normal Steam 25 - 30 100 °C

Courgette Normal Steam 10 - 15 100 °C in slices

Mange tout Normal Steam 10 - 15 100 °C

Food Function Time in minutes Temperature Speciﬁcs

Rice + liquid Normal Steam 25 - 30 100 °C Use an oven-proof dish

Semolina + liquid Normal Steam 10 - 20 100 °C Use an oven-proof dish

Food Function Time in minutes Temperature Speciﬁcs

Yeast dumplings

(Dampfnudeln)

Normal Steam 15 - 20 100 °C Use the steam tray 14

Yeast dumplings

(Hefeklöße)

Normal Steam 15 - 20 100 °C Use the steam tray 14

Bread dumplings Normal Steam 20 - 25 100 °C Use the steam tray 14

Potato dumplings Normal Steam 15 - 20 100 °C Use the steam tray 14

RP57458 Dampfgarer LB6 Seite 14 Montag, 27. August 1956 9:07 21