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Silvercrest SDG 800 B2 - IAN 79917 Manual

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8.2 Cooking times - fish
• Frozen fish can be cooked without being
thawed. Ensure that the individual pieces
are separated from one another so that
the steam can get everywhere. The
cooking time may be extended by a few
minutes for thicker pieces.
• Keep an eye on cooking time.
Undercooked fish is still glassy inside.
Overcooked fish can become dry.
8.3 Cooking times - meat
• Select only lean, soft meat and remove
all the fat from it.
• The pieces of meat should not be too
thick. Meat suitable for grilling is also
good for steaming.
• Any fat still in the meat is reduced further
by the steaming process.
• Poultry, in particular, needs to be cooked
right through to prevent the risk of
salmonella infection.
• Pierce sausages to stop them bursting.
Mushrooms 200 g 15 - 20 min - Freshly andcut into slices or very small whole ones
- Stir/rearrange half-way through cooking time
Potatoes 900 g 30 - 40 min - Freshly, peeled and cut into quarters
- Stir/rearrange half-way through cooking time
New or small
potatoes
500 g 35 - 40 min - Freshly peeled, left whole
Asparagus 400 g 15 - 20 min - Lay out flat in steamer basket, second layer cross-
wise over the top
Artichokes 2 - 3 medium-
sized
50 - 55 min - Place in the steamer basket with the opening facing
downwards so that condensation can drain off
Vegetable Quantity Cooking
time
Comments
Fish Quantity Cooking
time
Comments
Fish fillet 250 g 10 - 15 min - Fresh
Fish fillet 250 g 15 - 20 min - Frozen
Salmon steak 400 g 10 - 15 min - Increase cooking time by about 5 min if frozen
Tuna steak 400 g 15 - 20 min - Increase cooking time by about 5 min if frozen
Mussels 400 g 10 - 15 min - Only cook fresh mussels which are closed
- The mussels are ready when the shells have opened
completely
Prawns 400 g 10 - 15 min - Stir/rearrange half-way through cooking time
Lobster tails 2 20 - 25 min
Oysters 6 15 - 20 min - Only cook fresh, closed oysters
- The oysters are cooked when the shells have opened
completely
RP79917 Dampfgarer LB1 Seite 78 Donnerstag, 20. Dezember 2012 3:20 15
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