![background image](/i/severin/154221/severin-dg-2423/h/severin-dg-2423-010.png)
the pieces are similar in size. However,
should it be necessary to steam pieces of
diff erent sizes, the larger pieces should be
placed in the lower insert.
If diff erent types of food are to be placed
–
in the steaming tops, ensure fi rst that their
fl avours are compatible.
In addition, when steaming diff erent types
–
of food with diff erent cooking times, place
those items with the longest cooking time
in the lower steaming top. To ensure that
all food will be ready at the same time, we
recommend the following method: begin
with steaming the larger items (i.e. those
items that are placed in the lower insert)
fi rst, until their remaining cooking time
equals the cooking time of the food yet
to be cooked; now add the other steaming
top(s) to the assembly.
When steaming larger food quantities,
–
carefully remove the lid halfway through
the steaming process, turn over the food
an put the lid back on.
Caution
: beware
of escaping steam. Th
ere is a
danger of
scalding
.
Th
e juice collected in the juice collection
–
tray during the steaming process can be
used for sauces etc.
10
Type of food
Weight
(in g)
Steaming time
(in minutes)
Remarks
Fish fi llet
fresh
250
8
prepare prior to steaming
Fish steak
Eel, herring
250
10
prepare prior to steaming
Lobster
fresh
2 pieces
6:30
Mussels, clams
fresh
500
8
Chicken parts
boneless
500
10
remove fat
Mutton
Steak
500
11
remove fat
Pork
Steak
500
13
remove fat
Beef
Steak
500
11
remove fat
Caulifl ower
fresh
500
14
turn halfway through the
steaming process
Potatoes
fresh
500
14
turn halfway through the
steaming process
Spinach
fresh
250
7
Vegetables
fresh
250
8
Mushrooms
fresh
250
12
turn halfway through the
steaming process
Rice
375
32
fi
ll the rice container with
375ml of cold water fi rst
Th
e cooking/steaming times listed are approximate times only, as each food to be steamed is of
diff erent nature and consistency.