Bedienungsanleitung Zelmer SC1002 (Seite 45 von 46) (Englisch, Polnisch)

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Do not put your hands into the cooker during the

cooking process. To check the progress or stir the

products use a kitchen utensil with a long handle.

After nishing work unplug the power cord into the socket.

●

By using the handles remove the lid, and then remove all

the bowls from the water container.

When removing the steam bowls, always use

oven gloves.

After nishing work do not lean over the

cooker, when the lid is off, or burns may result.

While removing the dripping tray (8) remain

extra careful, as the water in the water container

(13), and the liquid gathered in the dripping tray

may be still hot in spite of other parts of the

cooker being already cool.

Adding water during cooking

While preparing food that needs longer time to cook:

Check water level.

●

If the water falls below the Min level, add water by means

●

of the water inlet.

Useful advice

Food prepared in the top steam bowl

●

(3) may need more

time to be cooked due to a lower temperature of steam in

comparison to the top bowl.

We recommend you to have your products of similar size.

●

If the portions of food are different in size, it is necessary

to place them in layers with smaller pieces on top.

The products placed in steam bowls

●

(3), (5), (7) should

not be squeezed. Keep space between the products to

maximize steam ow.

When cooking large quantities of products half way

●

through the process take the lid (1) off, and stir the food

or turn it over with a kitchen utensil with a long handle,

protecting your hands against steam by means of oven

gloves.

Salt and spices should be added to the dish only after the

●

cooking process is over, after taking the food out of the

cooker. This will protect the immersion heater situated in

the water container (13) from damaging.

The liquid gathered in the dripping tray

●

(8) can be saved

and used to make soups or sauces.

Do not prepare frozen meat, poultry, and seafood in the

●

steam cooker. You should thoroughly defreeze them rst.

The bowl for preparing soups, boiling rice, and grates

●

(2) is also an excellent container for fruits, vegetables,

desserts, snacks, etc.

The steam bowls

●

(3) and (5) are equipped with

detachable bottoms, letting you put larger portions of

food, which would not t into a single bowl.

Cooking time table

The cooking times indicated in the tables and

recipes are approximate. The cooking time may

vary depending on the size of the portion, its

arrangement in the steaming bowl, the food’s

freshness and individual preferences. You can

change the cooking times after familiarizing

yourself with the appliance.

Vegetables

Cook green leaf vegetables for as short as possible, as they quickly lose color.

●

Do not defrost frozen vegetables before cooking.

●

Vegetable Type

Weight/number

of pieces

Suggested spices Cooking time [min.] Tips

Artichokes Fresh 3 medium Garlic, Tarragon, Dill 45-50

Asparagus Fresh/Frozen (green) 400 g

Lemon balm, Bay

leaves, Thyme

13-15/16-18

Crisscross the stalks

to make it easier for

the steam to inltrate.

Broccoli Fresh/Frozen 400 g

Garlic, Crushed

pepper, Tarragon

16-18/15-18

Sliced carrots Fresh 400 g Anise, Mint, Dill 20-22

Stir in the middle of

the cooking time.

Cauliower Fresh/Frozen 400 g

Rosemary, Basil,

Tarragon

16-18/18-20

Stir in the middle of

the cooking time.

Spinach Fresh/Frozen 250 g

Chervil, Thyme,

Garlic

8-10/18-20

Stir in the middle of

the cooking time.

Beans Fresh 400 g

Caraway, Dill seeds,

Savory

18-20

Stir in the middle of

the cooking time.

Peas

Fresh/Frozen

(shelled)

400 g Basil, Marjoram, Mint 10-12/15-18

Stir in the middle of

the cooking time.

Potatoes (halves) Fresh 400 g Chervil, Chives, Dill 20-22

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