Gastroback 42526 Design Multicook Plus - Manual (Page 30)

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tips AnD FurtHer inForMAtion
steaming
Steamed foods retain most of their nutritional value when cooked in the multicook. Foods may
be steamed by placing food in the steam insert over stock or water. Keep lid closed while
steaming food unless the recipe or chart specifically states to open the lid. By opening the lid
unnecessarily steam is lost and the cooking time will be extended.
recommended preparation time for steaming
Note that the following table contains general recommendations. The actual time may very
depending on the quality of the product and your taste preferences.
Ingredients Weight or Ammount Water Volume ml Cooking Time min
Fillet of pork or beef
(diced 1.5 x 1.5 cm)
500 g 500 20-30
Lamb fillet (diced 1.5 x 1.5 cm) 500 g 500 25
Chicken fillet (diced 1.5 x 1.5 cm) 500 g 500 15
Meatballs 180 g (6 pcs) 500 10
Fillet of fish 500 g 500 10
Shrimps for a salad
(peeled, cooked or frozen)
500 g 500 5
Dumplings or large ravioli 500 g 500 15
Potatoes (diced 1.5 x 1.5 cm) 500 g 500 15
Carrots (diced 1.5 x 1.5 cm) 500 g 1000 35
Vegetables (frozen) 500 g 500 10
recommended temperature settings for your Design Multicook plus
Ingredients Temperature
Proofing of dough 35 °C
Preparation of yoghurt 40 °C
Preparation of baby food 60 °C
Sous-vide cooking (cooking of vacuum-packed ingredients) 65 °C
Preparation of punch 70 °C
Preparation of mulled wine 80 °C
Production of curd cheese or preparation of food,
that requires a long cooking time
85 °C
Preparation of porridge 95 °C
Preparation of meringues or jam 100 °C
Preparation of aspic 105 °C