Cooking Instructions - AEG DG 5552 Manual De Instrucciones

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Cooking instructions

General
• The following time settings are for reference only and
may vary under different circumstances.
• When using several steam bowls, the total cooking time
will be extended by approx. 5 minutes.
• Always place large pieces of food with empirically long
cooking time into the lowest bowl.
• Do not cook too big or too many pieces of food in order
for the steam to escape through the uncovered steam
openings.
• Defrost meat and poultry before cooking.
• You may use liquids collected in the tray for soups or
sauces.
Rice:
1. There are different rice grades. Observe the individual
cooking instructions of each grade.
2. Put rice and water with the exact measured amounts in
the rice bowl. Cover with the lid and switch the steamer
on.
3. For each rice grade, check after the given minimum cook-
ing time if the rice has been evenly cooked. Stir the rice.
4. When checking/stirring the rice, make sure no condensa-
tion water will drop into the rice bowl. This would change
the texture and taste of the rice.
5. After cooking you may season the rice with salt, pepper
or butter.
Together in the rice bowl
Rice grade
Rice + Water
Brown rice
- normal 1/2 cup 1 cup
- half done 1 cup 1 1/2 cups
("parboiled")
Mixture of long grain and wild rice
- normal 1 cup 1 1/2 cups
- fast-cooking 1 cup 1 3/4 cups
Instant rice 1 cup 1 1/2 cups
White rice
- normal 1 cup 1 1/2 cups
- long grain 1 cup 1 2/3 cups
Vegetables/fruits:
1. Thoroughly clean vegetables and cut off the stem. Clean,
peel and cut as desired. Smaller pieces cook faster than
bigger ones.
2. Amount, quality, freshness, size/uniformity and the tem-
perature of frozen food might influence the cooking time.
Amount of water and cooking time are variable, depend-
ing on the desired result.
3. Do not defrost frozen vegetables before cooking.
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Vegetables/fruits
Artichokes, whole
Asparagus, heads
Beans
- green/waxed
- cut or whole
- thick beans
Beetroot
Broccoli, flowers
Brussels sprouts
White cabbage
Celery
Carrots
Cauliflower, whole
Corn on the cob
Eggplant
Champignons,
whole
Onions
Pepper, whole
Potatoes (approx.)
Rutabagas
Spinach
Pumpkin
Beets
Frozen vegetables
Approximate
Apples
time
Pears
(minutes)
Fish and seafood:
42-45
45-50
1. The cooking time settings in the above table refer to
2. Most of the fish and seafood cooks fast. Cook smaller
56-58
18-20
3. Big and smaller scallops or oysters open at different
12-15
45-50
50-55
4. You may cook fish filet in the rice bowl also.
5. Set appropriate cooking times.
Seafood/fish
Big scallops in shells
Shrimps
Lobster
- tail
- cut
Small scallops (fresh,
in shell)
Weight or amount
in pieces
4 whole pieces
500 g
250 g
500 g
500 g, shucked
500 g, cut
500 g
500 g
500 g, cut
250 g, sliced
500 g, sliced
500 g
3-5 cobs
500 g
500 g
250 g, thinly sliced
medium, up to 4
500 g
1 medium, diced
250 g
500 g
500 g, sliced
285 g
500 g, pieces
500 g, pieces
fresh, frozen and defrosted seafood and fish. Clean fresh
seafood and fish before steaming.
servings or the mentioned amounts.
times. Check the shell in order to avoid pre-cooking.
Do not eat scallops the shell of which did not open after
cooking, in order to avoid possible fish poisoning!
Weight or amount
in pieces
500 g
250 g
2-4
500-600 g
500 g
Approximate
time (minutes)
30-32
12-14
12-14
20-22
12-13
25-28
20-22
24-26
16-18
14-16
18-20
20-22
14-16
16-18
10-12
12-14
12-13
30-32
28-30
14-16
16-18
20-22
28-50
10-15
10-15
Approximate
time (minutes)
10-12
20-22
16-18
18-20
14-16