Bedienungsanleitung Bomann DG 2286 CB (Seite 50 von 94) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch, Polnisch)

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• To avoid that, after 7-10 uses, pour 3 cups of vinegar in the

reservoir and ll up with water till the “MAX” level.

• Do not place the lid, steam or rice bowls and collection tray

on the steamer.

• Plug the mains plug into a socket and turn on the appli-

ance. Set the steaming time to 30 minutes.

• Once the time has elapsed, turn off the appliance and pull

the mains plug from the socket. Let the device cool down

completely.

• Only then pour the water from the reservoir. Rinse the

water reservoir several times with cold water.

Storage

Place the steam bowls in reverse order into each other in order

to save space during storage.

Cooking instructions

General

• The following time settings are for reference only and may

vary under different circumstances.

• When using several steam bowls, the total cooking time will

be extended by approx. 5 minutes.

• Always place large pieces of food with empirically long

cooking time into the lowest bowl.

• Do not cook too big or too many pieces of food in order for

the steam to escape through the uncovered steam open-

ings.

• Defrost meat and poultry before cooking.

• You may use liquids collected in the tray for soups or

sauces.

Rice:

1. There are different rice grades. Observe the individual

cooking instructions of each grade.

2. Put rice and water with the exact measured amounts in the

rice bowl. Cover with the lid and switch the steamer on.

3. For each rice grade, check after the given minimum cook-

ing time if the rice has been evenly cooked. Stir the rice.

4. When checking/stirring the rice, make sure no condensa-

tion water will drop into the rice bowl. This would change

the texture and taste of the rice.

5. After cooking you may season the rice with salt, pepper or

butter.

Rice grade

Together in the rice bowl

Rice + Water

Approximate

time

(minutes)

Brown rice

- normal

- half done

(“parboiled”)

1/2 cup

1 cup

1 1/2 cups

42-45

45-50

Mixture of long grain and wild rice

- normal 1 cup 1 1/2 cups 56-58

- fast-cooking 1 cup 1 3/4 cups 18-20

Rice grade

Together in the rice bowl

Rice + Water

Approximate

time

(minutes)

Instant rice 1 cup 1 1/2 cups 12-15

White rice

- normal

- long grain

1 cup

1 1/2 cups

1 2/3 cups

45-50

50-55

Vegetables/fruits:

1. Thoroughly clean vegetables and cut off the stem. Clean,

peel and cut as desired. Smaller pieces cook faster than

bigger ones.

2. Amount, quality, freshness, size/uniformity and the tem-

perature of frozen food might inuence the cooking time.

Amount of water and cooking time are variable, depending

on the desired result.

3. Do not defrost frozen vegetables before cooking.

Vegetables/fruits

Weight or amount in

pieces

Approximate

time (minutes)

Artichokes, whole 4 whole pieces 30-32

Asparagus, heads 500 g 12-14

Beans

- green/waxed 250 g 12-14

- cut or whole 500 g 20-22

- thick beans 500 g, shucked 12-13

Beetroot 500 g, cut 25-28

Broccoli, owers 500 g 20-22

Brussels sprouts 500 g 24-26

White cabbage 500 g, cut 16-18

Celery 250 g, sliced 14-16

Carrots 500 g, sliced 18-20

Cauliower, whole 500 g 20-22

Corn on the cob 3-5 cobs 14-16

Eggplant 500 g 16-18

Champignons,

whole

500 g 10-12

Onions 250 g, thinly sliced 12-14

Pepper, whole medium, up to 4 12-13

Potatoes (approx.) 500 g 30-32

Rutabagas 1 medium, diced 28-30

Spinach 250 g 14-16

Pumpkin 500 g 16-18

Beets 500 g, sliced 20-22

Frozen vegetables 285 g 28-50

Apples 500 g, pieces 10-15

Pears 500 g, pieces 10-15

Fish and seafood:

1. The cooking time settings in the above table refer to fresh,

frozen and defrosted seafood and sh. Clean fresh seafood

and sh before steaming.

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