Steaming of meat
Pour water in the pot. Make sure that the water level does not reach the
bottom part of the steam insert when you put it in the pot.
Prepare the meat as usual. Frozen meat should be defrosted before steaming.
Meat to be prepared in the steam insert should first be browned in the frying
pan before you put it in the steamer.
Put the meat in the steam insert and lower the steam insert into the pot
with water. Put the lid on the pot and bring the water to a boil at the highest
temperature setting.
The cooking time varies depending on the type of meat to be steamed and
the thickness. Approximate cooking times appear from the table later in the
instruction manual.
Please note that the steam is very hot, so always handle the pot and the lid
with care.
Approximate cooking times
Note that the cooking times are only indicative. Always check the raw material
after a little while and continue the cooking if necessary.
Raw material
Recommended cooking time
Artichokes, whole
30-40 min.
Cauliflower florets
5-10 min.
Sugar peas
5-10 min.
Potatoes, peeled and halved
20-30 min.
Beetroot, whole
20-40 min.
Asparagus, green
5-10 min.
Cabbage, shredded
10-20 min.
Perch
5-8 min.
Salmon fillet
5-10 min.
Plaice fillet
3-9 min.
Tuna fish
3-8 min.
Pork shank
80-95 min.
Chicken breast fillet
10-12 min.
Stew
45-55 min.
Cleaning and maintenance
The steam insert is dishwasher safe.
Warranty
Warranty according to current law. Any claim shall be accompanied by the
cash receipt with purchase date. When raising a claim the appliance must be
returned to the store of purchase.
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