Руководство Saturn ST-EC1179 Пароварка

Руководство

5. Steam basket with slots

5a 2 dividers for steam basket (option)

5b Rice container

5c Slot for 6 eggs

6. Cover (transparent)

7. Steam accelerator (removable, used to

guide the steam)

8. Heating element

9. On/off switch with timer (60 minutes)

10. Pilot light for switch

Notice: Clean all parts before the first use

as described under “Cleaning”.

Steaming

1. Fill the base with cold tap water and

put the steam accelerator in place. Do not

add any spices, sauces, wine etc. to the

water. The water fill line) depends on the

selected steaming time.

2. Place the filled steam basket onto the

drip pan in the base and set the cover

onto the steam basket. Without the cover

in place, the consumption of electrical

power would be higher and the steaming

time longer. When using both steam bas-

kets, place the second steam basket with

its drip pan on the lower steam basket.

3. When using the steamer ensure suffi-

cient vertical and horizontal space to oth-

er objects (shelves etc.)

4. Plug the cord into a mains socket.

5. Set the timer. To do this first turn the

knob to 60 minutes and then back to the

desired steaming time. The pilot light il-

luminates and steaming begins.

6. After the selected steaming time is

over, the appliance switches off automati-

cally and the pilot light goes out.

7. Check whether the food is cooked.

Put on long kitchen gloves. Switch the

appliance off. Lift the cover being careful

of escaping steam. Do not touch any hot

parts. Check the food using a long fork.

If you want to continue steaming put on

the cover and switches the appliance on

again. When using both steam baskets:

To check whether the food is cooked in

the lower steam basket proceed as follow.

Switch the appliance off and remove the

cover. Carefully lift off the upper steam

basket (with the insert) and place it on

the reverse side of the cover. Then, using

kitchen gloves carefully remove the drip

pan from the lower steam basket and

check whether the food is cooked.

If you want to continue steaming in both

steam baskets. First place the drip pan

onto the lower steam basket and the put

on the upper steam basket with the cover.

Switch on the appliance again.

8. When the appliance switches itself off

and the food is sufficiently cooked pull the

plug and let and appliance cool off slightly.

Then remove the steam basket the rice

bowl or the insert together with the steam

basket, using kitchen gloves. The reverse

side of the cover serves as stand for the

steam of the cover serves as stand for the

steam basket. Remove the food from the

steam basket or the rice bowl and spice it

as desired.

9. The liquids which have dripped into

the drip pan can be used for sauces or

soup.

10. Before you pour out remaining water

from the base, disassemble or clean the

appliance always let it cool off. Pull the

plug.

Water quantities

The water quantity needed depends on

the steaming time. When steaming up to

18 minutes fill the base up to the mini-

mum water fill line. When you are steam-

ing longer than 18 minutes, fill to the

maximum water fill line. Ensure a suffi-

cient water level, especially if the steam-

ing time was extended. Should no more

steam develop, please check the water

level. To do so, pull the plug and let the

appliance cool off somewhat. Lift the

steam basket and the drip pan carefully

then add water.

Steaming in the steam basket

Notice: the quantities and processing

times are approximates for steaming in

one steam basket.

The steaming times listed in the charts

also apply when steaming smaller quanti-

ties. When steaming larger quantities the

steaming times may be somewhat longer

if there is not enough space to permit

sufficient steam circulation.

Tips for steaming with the model. The

steaming times in the upper steam basket

are longer.

Therefore

 Steam larger pieces or food with

longer steaming times in the lower steam

basket.

 When steaming different kinds of

food with different steaming times: steam

food with a longer steaming time in the

lower steam basket. After some time

place the steam basket containing food

with s shorter steaming time on top of the

lower steam basket for steaming.

Vegetable and fruit

 Cut off thick stems from cauliflower,

broccoli and cabbage.

 Steam leafy, green vegetables for

the shortest possible time as they lose

color easily.

 Frozen vegetables should not be

thawed before steaming.

Food

Type

Quantity

Steam

time

Arti-

chokes

Fresh

4 (medi-

um)

40—45

min

Aspar-

agus

Fresh

500 g

30—40

min

Beans,

runner

Fresh,

whole

or

sliced

500 g

25—35

min

Brocco-

li

Fresh,

florets

500 g

15—20

min

Brus-

sels

sprouts

Fresh

500 g

20—25

min

Cab-

bage

Fresh,

sliced

500 g

25—30

min

Carrots

Fresh,

sliced

500 g

20—25

min

Cauli-

flower

Fresh,

sliced

500 g

20—25

min

Cour-

gettes

Fresh,

florets

500 g

15—20

min

Fennel

Fresh,

sliced

500 g

15—20

min

Kohlra-

bi

Fresh,

in

cubes

500 g

20—25

min

Leeks

Fresh,

cut

500 g

15—20

min

Mush-

rooms,

button

Fresh,

whole

or

sliced

500 g

20—25

min

Pota-

toes

Sliced

500 g

30—40

min

Pota-

toes

Un-

peele

d

500 g

30—40

min

Sweet

corn

Fresh

2 pieces

55—

60（turn

frequently)

Apples

Fresh,

1/8

pieces

500g

10—15

min

Pears

Fresh,

1/6

pieces

500g

10—15min

Fish and Seafood

 Frozen fish may be steamed without

defrosting if separated before steam-

ing, and the steaming time is ex-

tended by approximately 10%.

Food

Type

Quantity

Steam times

Trout

Fresh

2 pieces,

each 150

g

18—25 min

Tuna

steaks

Fresh

2 pieces,

each 200

g

25—30 min

Rosefish

fillets

Fresh

2 pieces,

each 200

g

15—18 min

Pollack

fillets

Fresh

2 pieces,

each 140

g

15—18 min

Shrimps

Fresh,

sliced

450 g

15—20 min

Mussels

In the

shells

1.000 g

18—25 min

Squid

Frozen

600 g

20—25 min

Lob-

sters

In the

shells

2 pieces

30—35 min

Meat, Poultry and Eggs

 Tender meat with a little fat is suited

best.

 The meat should be well washed and

dabbed dry, so that as little juice as pos-

sible drips out.

Food

Type

Qantity

Steam

times

Turkey

cutlets

Fresh

2 pieces,

each 150

g

18—25 min

Chicken

legs

Fresh

2 pieces,

each 150

g

25—30 min

Veal cutlets

Fresh

2 pieces,

each 150

g

25—30 min

4

5

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