Saturn ST-EC1179 - Инструкция (Страница 3)

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
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