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EN – 32
Steam Menus Guide
- Make sure that the water tank is fi lled to the MAX mark with room temperature water suitable for drinking (fi ltered)
and is installed.
0.1 - 0.2 kg (100g)
0.1 - 0.2 kg (100g)
Rice Water
100 g 150 ml
200 g 300 ml
• Place rice in a fl at, round dish (23cm diameter)
and cover with water.
•
Place the dish on the steam tray in the glass tray.
• After cooking, stir well and drain off any remain
water.
Pasta Water
100 g 300 ml
200 g 600 ml
• Place pasta in a flat, round dish (23cm
diameter) and cover with water.
• Place the dish on the steam tray in the glass
tray.
• After cooking, stir well and drain off the water.
• Prepare the crème caramel referring to page
EN-35. Place the ramekin dishes into the steam
tray in upper position (position 3) whereas the
glass tray is insert in lower position (position 2).
After cooking allow to cool before serving.
• Prepare the fl an referring to page EN-35. Place
the ramekin dishes into the steam tray in upper
position (position 3) whereas the glass tray is
insert in lower position (position 2).
Menu name Procedure
Weight range
(Increasing unit)
Food/Tray*
Position
2
2
2 & 3
2 & 3
St11
St12
St13
St14
Menu
number
White rice
(Long grain)
(initial temp 20°C)
Pasta
(initial temp 20°C)
Crème Caramel
(initial temp 20°C)
Piquant Flan
(initial temp 20°C)
Vegetable Flan,
Cheese and
Leek Flan
X 1
X 2
X 3
X 4
(e.g. Fussili,
Farfalle, Rigatoni)
AUTOMATIC COOKING CHART
Rice/Pasta/Egg
* On glass tray there is no food.