Cooking Instructions - BOMANN DG 2286CB Instrucciones De Servicio

• To avoid that, after 7-10 uses, pour 3 cups of vinegar in the
reservoir and fill up with water till the "MAX" level.
• Do not place the lid, steam or rice bowls and collection tray
on the steamer.
• Plug the mains plug into a socket and turn on the appli-
ance. Set the steaming time to 30 minutes.
• Once the time has elapsed, turn off the appliance and pull
the mains plug from the socket. Let the device cool down
completely.
• Only then pour the water from the reservoir. Rinse the
water reservoir several times with cold water.
Storage
Place the steam bowls in reverse order into each other in order
to save space during storage.

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 open-
ings.
• 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
- half done 1 cup
("parboiled")
Mixture of long grain and wild rice
- normal 1 cup
- fast-cooking 1 cup
50
Approximate
time
(minutes)
1 cup 42-45
1 1/2 cups 45-50
1 1/2 cups 56-58
1 3/4 cups 18-20
Together in the rice bowl
Rice grade
Rice + Water
Instant rice 1 cup
White rice
- normal 1 cup
- long grain 1 cup
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, depending
on the desired result.
3. Do not defrost frozen vegetables before cooking.
Weight or amount in
Vegetables/fruits
pieces
Artichokes, whole 4 whole pieces
Asparagus, heads 500 g
Beans
- green/waxed 250 g
- cut or whole 500 g
- thick beans 500 g, shucked
Beetroot 500 g, cut
Broccoli, flowers 500 g
Brussels sprouts 500 g
White cabbage 500 g, cut
Celery 250 g, sliced
Carrots 500 g, sliced
Cauliflower, whole 500 g
Corn on the cob 3-5 cobs
Eggplant 500 g
Champignons,
500 g
whole
Onions 250 g, thinly sliced
Pepper, whole medium, up to 4
Potatoes (approx.) 500 g
Rutabagas 1 medium, diced
Spinach 250 g
Pumpkin 500 g
Beets 500 g, sliced
Frozen vegetables 285 g
Apples 500 g, pieces
Pears 500 g, pieces
Fish and seafood:
1. The cooking time settings in the above table refer to fresh,
frozen and defrosted seafood and fish. Clean fresh seafood
and fish before steaming.
Approximate
time
(minutes)
1 1/2 cups 12-15
1 1/2 cups 45-50
1 2/3 cups 50-55
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