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Severin DG 2438 Manual

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replenish the water in good time. Re ll
with a su cient amount of water through
the water feeder opening.
– Once the programmed steaming time has
elapsed, an acoustic signal is heard and the
indicator light goes out.
– Carefully proceed to li o the steaming
tops from the appliance and place them on
a surface resistant to heat and water.
– Always use an oven cloth when removing
the rice container: touch the container
only by its handles.
– Always remove the plug from the wall
socket a er use; allow su cient time for
the appliance to cool down.
Useful hints
– To ensure proper steam circulation, make
sure that the pieces of food are evenly
spaced and not placed too close to each
other inside the steaming top.
–  e steaming time largely depends on
various factors such as size, quality,
consistency and nature of the food to be
cooked, as well as the spacing between the
pieces.
– Generally, best results are achieved when
the pieces are similar in size. However,
should it be necessary to steam pieces of
di erent sizes, the larger pieces should be
placed in the lower insert.
– If di erent types of food are to be placed
in the steaming tops, ensure  rst that their
avours are compatible.
– In addition, when steaming di erent types
of food with di erent cooking times, place
those items with the longest cooking time
in the lower steaming top. To ensure that
all food will be ready at the same time, we
recommend the following method: begin
with steaming the larger items (i.e. those
items that are placed in the lower insert)
rst, until their remaining cooking time
equals the cooking time of the food yet
to be cooked; now add the other steaming
top(s) to the assembly.
– When steaming larger food quantities,
carefully remove the lid halfway through
the steaming process, turn over the food
an put the lid back on. Caution: beware
of escaping steam.  ere is a danger of
scalding.
–  e juice collected in the juice collection
tray during the steaming process can be
used for sauces etc.
10
Cooking times
e cooking/steaming times listed are approximate times only, as each food to be steamed is of
di erent nature and consistency.
Type of food
We i g ht
(in g)
Steaming time
(in minutes)
Remarks
Fish  llet fresh 250 12
Fish steak Eel, herring 250 15
Mussels, clams fresh 500 10
Chicken parts boneless 500 15 cut into strips
Mutton Steak 500 15
Pork Steak 500 25 cut into strips
Cauli ower fresh 500 18 break up into  orets
… 10 …


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