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EN – 33
ENGLISH
• If desired, sprinkle the fi sh with lemon juice and
pepper. Place the fi sh fi llets into the steam tray
on the glass tray. After cooking serve.
• When the fi sh fi llet is thick, extend the cooking
time if necessary.
•
Season the chicken fillets with salt, pepper and
paprika or curry powder. Place the chicken fi llets into
the steam tray on the glass tray. After cooking serve.
Menu name Procedure
Weight range
(Increasing unit)
Food
Position
2
2
St31
St32
Menu
number
Fish Fillet
(initial temp 5°C)
Chicken Fillet
(initial temp 5°C)
X 1
X 2
Fish/Chicken
0.2 - 0.8 kg (100g)
0.2 - 0.8 kg (100g)
0.2 - 0.8 kg (100g)
0.2 - 0.8 kg (100g)
0.2 - 0.8 kg (100g)
0.2 - 0.8 kg (100g)
0.2 - 0.8 kg (100g)
• Prepare the vegetables and cut into similar
pieces, e.g. strips, florets, cubes or slices
except for asparagus and small mushrooms.
Distribute the vegetables evenly into the steam
tray on the glass tray.
• Prepare the vegetables and cut into similar
pieces, e.g. strips, florets, cubes or slices.
Distribute the vegetables evenly into the steam
tray on the glass tray.
• Place frozen vegetables in the steam tray on
the glass tray.
• Peel the potatoes and cut into similar pieces of
approx. 25g. Place the potatoes into the steam
tray on the glass tray. After cooking, allow to
stand for approx. 2 minutes before serving.
• Please use potatoes with a similar size of
approx. 50g. Place the potatoes into the steam
tray on the glass tray. After cooking, allow to
stand for approx. 2 minutes before serving.
Menu name Procedure
Weight range
(Increasing unit)
Food
Position
2
2
2
2
2
St21
St22
St23
St24
St25
Menu
number
Fresh Vegetable 1
(initial temp 20°C)
Fresh Vegetable 2
(initial temp 20°C)
Frozen Vegetable
(initial temp -18°C)
Boiled Potato
(initial temp 20°C)
Small Jacket
Potato
(initial temp 20°C)
X 1
X 2
X 3
X 4
Vegetable 1 layer
Soft Vegetables: Courgette, Pepper,
Broccoli, Mushrooms, Asparagus
Hard Vegetables: Carrots, Caulifl ower,
Beans, Brussels Sprouts
Mixed Vegetables, Brussels Sprouts,
Broccoli, Peas
X 5
Steam Menus Guide
• Prepare the fish dishes referring to page
EN-36. For the creamy fi sh fi llet with vegetable
mix and couscous, press the MORE key.
• Prepare chicken dishes refering to page EN-37.
For the basil chicken kebabs with sun-dried
tomato rice, press LESS key.
Menu name Procedure
Weight range
(Increasing unit)
Food
Position
2 & 3
2 & 3
St41
St42
Menu
number
Fish Dishes
(initial temp 20°C)
Chicken Dishes
(initial temp 20°C)
X 1
X 2
Balanced Menu
1 - 4 serves
(1 serve)
1 - 4 serves
(1 serve)
Salmon fillets with broccoli florets
Creamy fish fillet with a vegetable mix
and couscous
Chicken breast with potato wedges and a
vegetable medley, Basil Chicken kebabs
with sun dried tomato rice
AUTOMATIC COOKING CHART