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31

-  Ensure the water tank is fi lled with room temperature drinking water to the MAX mark and is installed correctly.

0.1 - 0.2 kg (100g)

0.1 - 0.2 kg (100g)

  

Rice 

Water

   

100 g 

150 ml

   

200 g 

300 ml

• Place rice in a fl at, round dish (23cm diameter) 

and cover with water.

• Place the dish on the steam tray in the glass tray.

• After cooking, stir well and drain off any 

remaining water.

  

Pasta 

Water

   

100 g 

300 ml

   

200 g 

600 ml

• Place pasta in a flat, round dish (23cm 

diameter) and cover with water.

• Place the dish on the steam tray in the glass 

tray.

• After cooking, stir well and drain off the water.

• Prepare the crème caramel referring to page 

34. Place the ramekin dishes into the steam tray 

in upper position (position 3) whereas the glass 

tray is insert in lower position (position 2). After 

cooking allow to cool before serving.

• Prepare the flan referring to page 34. Place 

the ramekin dishes into the steam tray in upper 

position (position 3) whereas the glass tray is 

insert in lower position (position 2).

2

2

2 & 3

2 & 3

(initial temp 20°C)

(initial temp 20°C)

 

(initial temp 20°C)

(initial temp 20°C)

Vegetable Flan, 

Cheese and Leek 

Flan

X 1

X 2

X 3

X 4

(e.g. Fussili, 
Farfalle, Rigatoni)

* On glass tray there is no food.

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32

0.2 - 0.8 kg (100g)

0.2 - 0.8 kg (100g)

0.2 - 0.8 kg (100g)

0.2 - 0.8 kg (100g)

0.2 - 0.8 kg (100g)

• Prepare the vegetables and cut into similar 

pieces, e.g. strips, fl orets, cubes or slices except 

for asparagus and small mushrooms. Distribute 

the vegetables evenly into the steam tray on the 

glass tray.

• Prepare the vegetables and cut into similar 

pieces, e.g. strips, florets, cubes or slices. 

Distribute the vegetables evenly into the steam 

tray on the glass tray.

• Place frozen vegetables in the steam tray on the 

glass tray.

• Peel the potatoes and cut into similar pieces of 

approx. 25g. Place the potatoes into the steam 

tray on the glass tray. After cooking, allow to 

stand for approx. 2 minutes before serving.

• Please use potatoes with a similar size of 

approx. 50g. Place the potatoes into the steam 

tray on the glass tray. After cooking, allow to 

stand for approx. 2 minutes before serving.

2

2

2

2

2

(initial temp 20°C)

(initial temp 20°C)

 

(initial temp -18°C)

(initial temp 20°C)

(initial temp 20°C)

X 1

X 2

X 3

X 4

Soft Vegetables: Courgette, Pepper,
Broccoli, Mushrooms, Asparagus

Hard Vegetables: Carrots, Caulifl ower,
Beans, Brussels Sprouts

Mixed Vegetables, Brussels Sprouts, 
Broccoli, Peas

X 5

• If desired, sprinkle the fi sh with lemon juice and 

pepper. Place the fi sh  fi llets into the steam tray 

on the glass tray. After cooking serve.

• When  the  fi sh  fi llet is thick, extend the cooking 

time if necessary.

 

• Season the chicken fillets with salt, pepper and 

paprika or curry powder. Place the chicken fi llets into 

the steam tray on the glass tray. After cooking serve.

2

2

(initial temp 5°C)

(initial temp 5°C) 

X 1

X 2

0.2 - 0.8 kg (100g)

0.2 - 0.8 kg (100g)

• Prepare the fish dishes referring to page 35. 

For the creamy fi sh fi llet with vegetable mix and 

couscous, press the MORE key. 

• Prepare chicken dishes refering to page 36. For 

the basil chicken kebabs with sun-dried tomato 

rice, press LESS key.

2 & 3

2 & 3

(initial temp 20°C)

(initial temp 20°C)

 

X 1

X 2

1 - 4 serves 

(1 serve)

1 - 4 serves 

(1 serve)

Salmon fi llets with broccoli fl orets Creamy 
fish fillet with a vegetable mix and 
couscous

Chicken breast with potato wedges and a 
vegetable medley, Basil Chicken kebabs 
with sun dried tomato rice

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33

• Peel the potatoes and cut into similar pieces of 

approx. 25g.

• Prepare the vegetables and cut into similar 

pieces, e.g. strips, fl orets, cubes or slices expect 

for asparagus and small mushrooms. 

• Place the potatoes in the steam tray on the glass 

tray. 

• Place the vegetables in the other steam tray. 

• Place the glass tray with the potatoes on the 

steam tray into the oven and start to cook. 

• When the oven stops and the audible signals 

sound, place the steam tray with the vegetables 

into the oven and continue to cook. 

• Peel the potatoes and cut into similar pieces of 

approx. 25g.

• Prepare the vegetables and cut into similar 

pieces, e.g. strips, fl orets, cubes or slices.

• Place the potatoes in the steam tray on the glass 

tray.

• Distribute the vegetables evenly in the other 

steam tray.

• Place the trays into the oven and start to cook.

Potato: 2

Vegetable: 3

Potato: 2

Vegetable: 3

(initial temp 20°C)

(initial temp 20°C)

X 1

X 2

0.4 - 1.2 kg* (100g)

0.4 - 1.2 kg* (100g)

Soft Vegetables: 
Courgette, Pepper,
Broccoli, 
Mushrooms, 
Asparagus

* Total weight of 

vegetables and 
potatoes. Both are 
equal weight.

Hard Vegetables: 
Carrots, 
Caulifl ower,
Beans, 
Brussels Sprouts

* Total weight of 

vegetables and 
potatoes. Both are 
equal weight.

0.2 - 0.6 kg (100g)

0.2 - 0.6 kg (100g)

1 package only 

(260g)

• Place the fi sh steak in a shallow dish.

• When the oven stops and the audible signals 

sound, turn over.

• After defrosting remove any water and icy 

glace and allow to stand for 5-10 minutes until 

thoroughly defrosted. 

• Place the fi sh steak in a shallow dish.

• When the oven stops and the audible signals 

sound, turn over.

• After defrosting remove any water and icy 

glace and allow to stand for 5-10 minutes until 

thoroughly defrosted.

• Transfer sushi to a shallow dish.

• After defrosting, stand for 10 minutes.

1

1

1

(initial temp -18°C)

(initial temp -18°C)

 

(initial temp -18°C)

X 1

X 2

X 3

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34

[ Utensils ]
4 Ramekin dishes
Steam tray
Glass tray
[ Ingredients ]
200 ml  Milk
1/2 Vanilla 

pod

100 ml  Pouring cream
2 Eggs
1 Egg 

yolk

30 g  Sugar
Ingredients for the caramel
100 g  Sugar
4 tbsp  Cold Water
  Serves 4

[Procedure]
1. Warm the milk and vanilla pod for 1 minute on 100% microwave power, 

then add the cream.

2. Whisk the eggs and egg yolk with the sugar. Remove the vanilla pod from 

the milk. Pour the milk into the eggs and mix well.

3. For the caramel, dissolve the sugar in the water, stirring continuously. Bring 

to the boil without stirring until a goldyellow caramel forms. 

4. Coat the base of each ramekin with the caramel. Allow to cool. 
5. Fill each ramekin with the milk mixture.
6. Place the ramekins in the steam tray, and place the tray on upper position 

(position 3) . Place the glass tray without food on lower position (position 2). 
Cook on STEAM MENUS, RICE/PASTA/EGG, St13 "Crème Caramel". 

7. After cooking, allow to cool before serving.

[ Utensils ]
8 Ramekin dishes 
(diameter approx. 8cm)
Steam tray
Glass tray 
[ Ingredients ]
150g Caulifl ower, fl orets
200g Frozen 

Peas 

200g Carrots, 

sliced 

Butter and fi ne breadcrumbs for the 
ramekin dishes
5 Eggs
200g   Crème fraîche
Salt, pepper, grated nutmeg
  Serves 4

[Procedure]
1. Place the vegetables in the steam tray on the glass tray in lower position 

(position 2) and pre-cook the vegetables for 20 minutes with STEAM HIGH.

2. Remove from the oven and allow to cool.
3. Grease the ramekin dishes with the butter and sprinkle with the 

breadcrumbs. Add some vegetables to each dish. Whisk the eggs and 
crème fraîche with the seasoning, and pour over the vegetables. 

4. Place the ramekin dishes in the steam tray and place the tray on upper 

position (position 3). Place the glass tray without food on lower position 
(position 2). Cook on STEAM MENUS, RICE/PASTA/EGG, St14 "Piquant 
Flan".

[Procedure]
1. Whisk together the eggs, milk, cream and cheese, mix in the leeks, and     

season with salt, pepper and nutmeg.

2. Grease the ramekin dishes with the butter and sprinkle with the 

    

breadcrumbs. Spoon the cheese and leek mixture into the ramekin dishes.

3. Place the ramekin dishes in the steam tray and place the tray on upper 

position (position 3). Place the glass tray without food on lower position 
(position 2). Cook on STEAM MENUS, RICE/PASTA/EGG, St14 "Piquant 
Flan".

[ Utensils ]
8 Ramekin dishes 
(diameter approx. 8cm)
Steam tray
Glass tray 
[ Ingredients ]
4 Eggs
125 ml Milk
125ml  Pouring cream
50g      Grated Emmental cheese
300g  Leeks, cut into thin strips
Salt, pepper-grated nutmeg
Butter and fi ne breadcrumbs for the 
ramekin dishes
  Serves 4

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