58916 - Rice cooker UNOLD - Free user manual and instructions

Frequently Asked Questions - 58916 UNOLD

USER MANUAL 58916 UNOLD

Exterior view of a modern stainless steel electric cooktop appliance with control knobs and a rotary switch (no visible text or symbols)

Blitzdampfgarer

Instructions for use with recipes

This service can only be offered in Germany.

Exploded view diagram of a food appliance with labeled parts including a pan, woven basket, and cooking pot.

	D GB F NL I E
1	Deckel Lid Couvercle Deksel Copercchio Tapa
2	Gitterkorb Wire basket Panier Mlandje Cestino di				cottura	Cesta de rejilla
3	Gareinsatz	Cooking tray Plat de cuisson		Inzetstuk Vassoio di cottura		Bandeja de cocción
4	Heiz- und Steuerelement	Heating and control element	Elément de chauffage et de réglage	Verwarmings-en besturing-element	Elemente riscaldante e comandi	Elemento calentador y de mando
5	Behälter	Water recipient	Récipient	Reservoir	Recipiente	Contenedor

Bedienungsanleitung

Technische Daten

Technical Specifications

Power rating: 2000 W - 230 V\~ - 50 Hz

Volume: 1,5 litres

Dimensions: approx. 53,0 x 22,5 x 19,0 cm /(W/D/H)

Cord Length: approx. 75 cm

Weight: approx. 1,2 kg

Water container: stainless steel

detachable heating element

Lid: stainless steel, insulated handle

Features: on/off turn-switch with timer

control light

boil-dry protection/boil stop with automatic turn-switch off

Accessories: cooking tray

wire basket

instruction booklet

Subject to technical modifications.

Important Safeguards

Please read these instructions carefully 1. and keep them in a safe place.

This appliance is not designed to be used 2. by persons (including children) with limited physical, sensory, or mental capabilities, or lacking in experience and/or knowledge.

This is unless they are supervised by a person responsible for their safety, or they are instructed by such a person on how to use the appliance.

Children should be supervised in order to 3. ensure they don't play with the appliance.

Connect the appliance to alternating 4. current only, in accordance with the rating plate.

Appliances are not intended to be oper-5. ated by means of an external timer or separate remote-control system.

To avoid electrocution, don't immerse the 6. appliance, power cord or plug in water or any other liquid.

Don't touch any hot surfaces. Use the 7. handles if necessary use a pot holder.

Don't use the water container for cooking 8. in an oven or on a stove.

Always unplug the appliance if not in 9. use and before cleaning. The appliance should have cooled down completely before dismantling. To operate the steam cooker, the heating and control element has to be inserted correctly and it has to be plugged in.

Only use accessories recommended by 10. the manufacturer. Using accessories that have not been recommended may be hazardous to the user and will result in the exclusion of warranty.

The appliance is designed for indoor use 11. only.

Never pull on the power cord. The power 12. cord must not hang off the edge of the work surface. Wind the power cord around the appliance, and make sure there are no kinks in the power cord.

Don't place the appliance near or on hot 13. surfaces.

1. The turn-switch has to be in the OFF-position before plugging in resp. unplugging the appliance.

Do not operate the appliance in dry 15. conditon. The water must always reach at least the MIN marking.

Don't overfill the water container. Please 16. pay attention to the MAX & MIN markings. The water level must never exceed the MAX marking in the water container.

Do not fill any other liquid than water into 17. the recipient

Only use the appliance for steaming food. 18. Always place the appliance on an even 19. and stable surface.

Always keep the lid closed properly to 20. avoid loss of steam and longer cooking times.

Beware of boiling water. Never tilt the 21. appliance during use.

Before removing the heating element the 22. ON/OFF turn-switch has to be in the OFF position and the appliance has to have cooled down completely.

The steam cooker is equipped with a 23. safety switch. Therefore it can only be operated, if the heating and control element has been inserted correctly.

If, by mistake, the steam cooker is operated with little or no water, the boil-dry protection will automatically turn off the appliance. Let the appliance cool down completely, before removing the heat-ing and control element. After pushing both RESET buttons, the appliance can be switched on again.

Check the plug and power cord regularly 24. for wear and damage. In case of a fault, please send the appliance for inspection/repair to our after sales service (address see last page). Inadequate repair may constitute a risk for the user and result in the loss of guarantee.

ATTENTION!

Don't open the lid while the water is boiling. Rising hot steam may cause burns.

Don't overfill the water container. • Splattering boiling water may cause burns.

The appliance is only provided for domestic use. The manufacturer does not assume any warranty in case of improper or incorrect use or after repair by unauthorized third parties.

First-Time Use

Remove all packaging material.1.

Please make sure that the mains voltage is 2. in accordance with the details on the rating label.

Rinse all removable parts excl. the heating 3. and control element with warm water and dry them carefully.

Wipe the heating and control element with 4. a damp cloth and dry it carefully.

Operating the Steam Cooker

Make sure that the appliance is un-plugged 1. and the timer is in the OFF position.

Place the appliance on an even and stable 2. surface. The power cord must not hang off 5. the edge of the work sur-face or pose a risk.

Insert the heating element in the recess on 3. the narrow side of the water container. If it isn't inserted properly, the safety switch will disable switching on the appliance.

1. Fill the water container with cold water paying attention to the MIN and MAX markings.

Note:

Don't overfill the water container otherwise boiling water could splatter.

Plug in the appliance.

Prepare fish or vegetables and put them 6. either on the cooking tray or in the wire basket.

1. Use only cold water for steaming. Other liquids could damage the heating element.

2. Place the cooking tray or the wire basket in the water container and close the lid.

To turn-switch on the appliance, turn the 9. timer button to the required time. Always turn to the MAX marking first and then

back to the required time. As soon as the appliance is turn-switched on, the control light will turn on. After the preset time has elapsed, the appliance will turn-switch off automatically und the control light will turn off.

Make sure that the turn-switch is in the 10. OFF position before lifting the lid carefully. Beware of the rising hot steam!

Remove the cooking tray or wire basket.11.

Always unplug the appliance after use. 12.

Cleaning and maintenance

Unplug the appliance and let it cool down 1. 6. completely before cleaning.

Please note that incorrect or inadequate 2. cleaning or irregular descaling will result in the exclusion of warranty.

Clean the heating and control element with 3. a damp cloth and a mild detergent or very carefully with a soft brush.

Never use an abrasive or a scrubber. 4. Please make sure that the heating and control element is not immersed in water. Keep all electrical parts dry.

The water container, lid, cooking tray and 5. wire basket can be cleaned in warm water with a mild detergent or in a dishwasher.

To avoid limescale, clean the appliance after each use.

Limescale can be removed by wiping the 7. water container resp. the heating element with lemon juice or vinegar on a damp cloth.

Wipe off the residue with a clean damp 8. cloth.

Steaming different kinds of food can discou-9. lour the heating element. This is a normal process and no reason for rejection.

Preparing fish

Table of cooking times

The below stated cooking times apply to fresh fish.

Frozen fish should not be thawed to retain vitamins and minerals. The cooking times have to be extended accordingly.

Fillets of fish should be 1 – 1,5cm thick.

FishQuantity InsertCooking time
Fillet of fish 1)
Cod 500 g oiled cooking tray 10 minutes
Dover hake 500 g oiled cooking tray 10 minutes
Haddock 500 g oiled cooking tray 10 minutes
Redfish 500 g oiled cooking tray 10 minutes
Tuna 500 g oiled cooking tray 10 minutes
Dover sole 500 g oiled cooking tray 8 minutes
Seabream 500 g oiled cooking tray 8 minutes
Monkfish 500 g oiled cooking tray 8 minutes
Trout	500 g oiled cooking tray 8 minutes
Pikeperch	500 g oiled cooking tray 8 minutes
Plaice	500 g oiled cooking tray 8 minutes
Shark catfish	500 g oiled cooking tray 8 minutes
catfisch	500 g oiled cooking tray 8 minutes
Pike	500 g oiled cooking tray 8 minutes
Fish pieces
Fish skewers (cube fillet of fish)	4 pieces	oiled cooking tray	10 minutes
Steaks (unskinned, unboned)	500 g (3 cm thick)	oiled cooking tray	15 minutes
Whole fish 2)
Trout	1,2 kg	oiled cooking tray 20 minutes
Rainbow trout	1,2 kg	oiled cooking tray 20 minutes
Salmon 1,2 kg	coiled cooking tray 20 minutes
Pikeperch	1,2 kg	oiled cooking tray 20 minutes
Carp 1,2 kg	coiled cooking tray 20 minutes
Pike	1,2 kg	oiled cooking tray 20 minutes
Perch	1,2 kg	oiled cooking tray 20 minutes
Cod 1,2 kg	coiled cooking tray 20 minutes
Dover hake 1,2 kg	coiled cooking tray 20 minutes
Haddock 1,2 kg	coiled cooking tray 20 minutes
Halibut black (portion)	1,2 kg	oiled cooking tray 20 minutes
Turbot	1,2 kg	oiled cooking tray 20 minutes
Seafood 3)
Prawns	500 g oiled wire basket	10 minutes
Squid, sliced	500 g oiled wire basket	10 minutes
Squid, whole	500 g oiled cooking tray 15 minutes

1) The cooking time increases by 2-5 min if the fillets are rolled up, frozen or thicker than 1 – 1.5 cm. The cooking time decreases by 2-5 min, if the fillets have been marinating in lemon juice or vinegar for approx. 1hr beforehand.

2) Preparing a larger quantity than stated (provided the lid can still be closed properly), the cooking time has to be increased by 1-2 min per 100 g. The cooking time has to be decreased, if preparing smaller fish or portions.

3) These cooking times apply to fresh seafood. Frozen seafood should not be defrosted, but used frozen with the cooking time increased.

Tips for buying fish:

Buy fish from a fishmonger of your trust •

- Consume the fish on the same day or within 24 hrs the latest.

Chose seasonal goods from local • producers

Carry the bought fish in a cool bag •

Fresh fish has a pleasant smell. If a strong • smell is noticeable, the fish is no longer fresh!

Whole fish should have shiny eyes and • skin and the coating on the skin should be translucent.

Press your finger on the fish. It is a sign of freshness, if the pressure mark recedes immediately.

Tips for cooking fish:

Marinate fresh fish in lemon juice, white • vinegar or dry white wine. The marinade adds a light flavour.

For marinating a whole fish, soak a kitchen • towel in lemon juice and place it in the abdominal cavity (remove before cooking!)

Put slices of lemon, fresh herbs (e.g. • parsley, sage, wild garlic) or slices of onion and carrots with the fish on the cooking tray.

- Use only fresh, clear water. Don't add vinegar, lemon juice or wine to the water.

Make sure that delicate pieces of fish are • placed carefully on the cooking tray with

Scaling fish:

Cover your work surface with several layers of kitchen paper.

Hold the fish by its tail and scrape off the scales with the back of a knife from tail to head.

• Rinse the fish under cold water again.

- Using scissors, remove the ventral and dorsal fins. If you don't want to cook the fish whole, remove the head just behind the gills.

For filleting cut along the spine from head • to tail then turn the fish and make another,

The gills should be dark red or pink • (depending on the sort of fish) If the gills are already brown, the fish is no longer fresh.

Squid should have firm flesh, clear eyes • and a fresh smell.

Prawns should have shiny shells and firm • flesh.

Industrially filleted fish is being stored on • ice which dries up the fillets and reduces the flavour. Its skin protects the fish from the ice, therefore ask your fishmonger to fillet the fish

Frozen fish can be used as well. Freshly caught, they get shock frosted and are therefore protected from drying out, if stored properly. Don't defrost before cooking.

enough space between the pieces for the steam to flow through.

Oil the cooking tray lightly.

Let the fishmonger scale and gut the fish.

If you want to gut the fish yourself, proceed • as following: Using a sharp knife, carefully slice the belly from the tail-end to the gills.

Don't slice too deep, otherwise you'll cut the intestines. Cut through the intestines below the head and remove them including the kid-neys which are attached more firmly. Rinse the gutted fish under cold water and pat it dry.

but deeper cut on the other side. Carefully remove the spine and the head.

Use tweezers to remove any bones.

To skin the fillet place it skin-side down on • a cutting board. Hold the fillet by the tail and cut to the skin at a slight angle. Work the blade of the knife up the length of the fillet separating the skin from the flesh.

Prawns.

Pull off the head and legs. Peel away the shell from the thick end working down to the tail. Using a sharp knife, make a slit down the middle of the outside curve and pull out the dark coloured vein. Rinse under cold water.

Recipes

Salad of swiss chard with salmon

Serves 4

1,5 l cold water

400 g filet of salmon, 1 lemon

4 eggs

250 g swiss chard, 1 orange, 4 slices of brown bread, 50 g butter, 3 tblsp. vinegar, 2 tblsp. yoghurt, 1 tsp. mustard, 2 tsp. honey, juice of 1 orange, 3 tblsp. oil, salt, pepper, chives

Fill the steam cooker with water, insert the cooking tray. Rinse the salmon and eggs under cold water. Place the salmon and eggs on the cooking tray. Set the timer to 10 min and close the lid. A short beep will signal after 10 min Take out the salmon, put it on a plate and let it cool down. Set the timer to 5 min to finish steaming the eggs. After 5 min rinse the eggs under cold water and peel them.

Slice the brown bread in cubes of 1 cm. Melt the butter in a pan and fry the bread crisply. Let it cool down.

For the dressing mix the vinegar, yoghurt, mustard, salt, pepper, honey, orange juice and oil.

Rinse the Swiss chard, dry it and remove the stalks. Cut out the middle vein and slice the chard finely. Peel the orange (pith should be removed completely), cut into segments. Any juice collected can be added to the dressing. Fold the orange segments and the Swiss chard into the dressing. Quarter the eggs, tear the salmon roughly and arrange on the salad. Sprinkle the salad with the croutons and the finely chopped chives. Serve immediately with French bread. A glass of cold white wine goes well with this dish.

Use leaf spinach if Swiss chard is not available.

Squid

Remove the outer skin and pull the • tentacles from the body pouch. The innards and the ink sac should come away with it (don't break to ink sac!). Cut the tentacles from the head, Remove the back bone and beak from the body. Rinse the squid under cold water.

Tunasalad with squid

Serves 4

1,5 l cold water

250 g tuna fillet, 250 g squid, sliced in rings (fresh or frozen), 4 beef tomatoes, 1 spanish onion, 12 salad leaves, 3 cloves of garlic, 1 handful of basil, 3 tblsp. white vinegar, juice of 1 lemon, 1 tsp. brown sugar, 4 tblsp. olive oil, 1 bunch of flat-leaf parsley, salt, pepper

Fill the steam cooker with water, insert the cooking tray. Place the tuna and sliced squid on the cooking tray and close the lid.

Set the timer to 10 min After the short beep has signalled take out the fish, put it on a plate and let it cool down. Rinse the parsley, dry it and chop it finely with the garlic.

For the dressing mix the vinegar, lemon juice, olive oil, sugar, salt, pepper and chopped parsley.

Marinade the sliced squid and the tuna for approx. 30 minutes in the dressing.

Cut the beef tomatoes in thick slices. Rinse the salad leaves, dry them and distribute them on 4 plates. Place the tomato slices on top of the salad leaves. Slice the onion in thin rings and place them with the basil on top of the tomato slices. Arrange the fish on the salad and serve with french bread. A glass of cold rosé wine goes well with this dish.

Prawnsalad

Serves 4

1,5 l cold water

16 raw, peeled Prawns (frozen, prepared), 2 red apples, 1 red onion, 3 oranges, 3 tblsp. tomato ketchup, juice of 1 lemon, 1 small pot of low-fat yoghurt, 6 tblsp. mayonnaise, salt, pepper, 12 tsp. curry powder, 4 chickory heads

Fill the steam cooker with water, insert the cooking tray. Place the frozen prawns on the cooking tray and close the lid.

Set the timer to 10 min After the short beep has signalled take out the prawns, put them on a plate and let them cool down

Rinse the apples, quarter and core them. Cut into fine slices. Peel and chop the onion. Peel 2 oranges and slice into segments.

For the dressing mix tomato ketchup, lemon juice, yoghurt, mayonnaise, juice of 1 orange, salt, pepper and curry powder.

Cover the prawns, apple slices, chopped onion and orange segments with dressing.

Remove the stalk from the chicory heads, rinse and dry the leaves. Arrange a few larger leaves on plates. Slices the rest of the leaves finely and mix with the salad. Place the salad on the chicory leaves and serve.

Dover hake with mixed vegetables

Serves 4

4 fillets of Dover hake, 150 g each, 2 medium carrots, 1 small courgette, 1 small kohlrabi, 1 lemon, salt, pepper, nutmeg, chopped parsley

Fill the steam cooker with cold water up to the MAX marking, insert cooking tray and wire basket.

Rinse and peel carrots and kohlrabi, rinse the courgette. Cut the vegetable into juliennes, approx. 3 mm thick. Mix the vegetables and place in the wire basket.

Rinse the fillets and pat them dry. Season with salt and pepper. Sprinkle with lemon juice and nutmeg.

Place the fillets on top of the vegetables. Close the lid and set the timer to 10 min.

Creamy fish soup with dumplings

Serves 4

1,5 l cold water

500 ml dry white wine, 500 ml fishstock, 1 tblsp. granular vegetable stock, 1 clove, 1 bay leave, 2 slices of bread, 500 g cod fillet, 1 bunch of dill, 12 bunch of parsley, 2 eggs, 4 eggyolks, 400 ml double cream, juice of 12 a lemon, salt, pepper, nutmeg

Rinse and pat dry the fillets, cut in cubes of 2 cm and place in a bowl. Rinse and dry the dill and parsley and chop finely. Combine with the fish. Separate the eggs, mix the eggyolks and 200 ml of double cream with the fish. Cut the bread in fine cubes and add to the fish as well. Season with salt and pepper. Blend with a hand blender. Beat the eggwhites until stiff and fold in.

Fill the steam cooker with the water, insert the lightly oiled cooking tray. Use two spoons to form dumplings out of the fish mixture. Place dumplings on the cooking tray and close the lid. Set the timer to 10 min Keep the lid closed after the beep to keep the dumplings warm.

In the meantime, bring the wine, fishstock, vegetable stock and seasoning to the boil. Reduce by 14 . Whisk 200 ml of double cream with the rest of the eggyolks. Take the stock off the boil and add the cream/eggyolk mixture. Season with salt, pepper and lemon juice. Take the dumplings out of the steam cooker and place them in the soup. Sprinkle with chopped dill and serve.

Sauces

The recipes mentioned above are just a few suggestions. Steamed fish can be served with delicious sauces in many different ways. Besides ready-made sauces, a lot of sauces can be prepared from scratch quick and easy. The following recipes are all based on one basic sauce. Always prepare these sauces in a pot on the stove, never with the steam cooker.

Basic Sauce

30 g butter (2 tblsp.), 30 g flour (2 tblsp.), 125 ml vegetable stock, 125 ml milk, salt, pepper, nutmeg

Melt the butter in a pot, add the flour and stir. Reduce the heat. Add the cold vegetable stock and cold milk slowly. Let it simmer for 3 minutes. Season with salt, pepper and nut-meg.

Lemon Sauce

Prepare the basic sauce and season with 2 tblsp. of lemon juice and possibly 1 tsp. of lemon zest.

Caper Sauce

Prepare the basic sauce and add 2 tblsp. of caper and 1 tblsp. of lemon juice.

Red Sauce

Prepare the basic sauce and add 2 tblsp. of tomato puree, 1 tblsp. of lemon juice and 1 tblsp. of white wine.

Sauce with herbs

Prepare the basic sauce and add 2-3 tblsp. of finely chopped herbs (e.g. parsley, dill, cheril, sorrel, chives, tarragon etc.)

Wine Sauce

Prepare the basic sauce but substitute the milk with dry white wine.

Curry Sauce

Prepare the basic sauce but substitute the milk with coconut milk. Add 1 tblsp. of curry powder and 2 tblsp. of pineapple juice.

Preparing meat and poultry

Table of cooking times

Meat Preparation Quantity Insert Cooking time
Meatballs (pork) ø approx. 4 cm 500 g wire basket 20 minutes
Loin of pork slices, 1 cm thick 500 g cooking tray 15 minutes
Cutlet of pork slices, 1 cm thick 500 g cooking tray 15 minutes
Smoked pork chop, boneless	slices, 1 cm thick 500 g cooking tray max. 20 minutes
Fillet of beef slices, 1 cm thick 500 g cooking tray max. 20 minutes
Veal cutlet	slices, 1 cm thick 500 g cooking tray max. 15 minutes
Poultry
Turkey cutlet	slices, 1 cm thick 500 g cooking tray 15 minutes
Chicken cutlet	slices, 1 cm thick 500 g wire basket 10 minutes
Turkey/chicken breast skewers	cubes, 2 cm	500 g cooking tray 15 minutes
Chicken breast, stuffed		500 g cooking tray 20 minutes
Chicken leg, whole		500 g cooking tray 30 minutes(re-set timer)

Shopping tips:

• A good meal requires good ingredients.
- Choose matured, dark-red beef. Pork should be light red (pale pork will lose a lot of moisture during cooking and will dry out). Poultry should be light pink ans should smell fresh.
- Meat and poultry should be stored in the fridge. Poultry should be prepared as soon as possible
- Bear in mind to cut the meat against the grain.
- The cooking times mentioned above are are guide lines only and can vary depending on the type of meat, the quality and the size of the pieces.
- Oil the cooking tray lightly before placing the meat on it.
- Season the meat either before or after steaming.

• To give aroma to the meat place it on top of fresh herbs, onions or vegetable. Meat steamed on top of fresh herbs doesn't need much salt.
• Keep the lid closed during steaming, as escaping steam will increase the cooking time.
• Check the water level after approx. 15 minutes. Refill with water if necessary.
  • If the water level is too low, the appliance will switch off automatically.
• For a lot of people steamed meat is easier to digest than roasted or grilled meat. Served with vegetables it's not only popular as part of a diet, but also as vitamin and mineral preserving healthy food.
  • Steamed meat can be served with the sauces on page 22/23.

Recipes

Königsberg dumplings

Serves 4

1,5 l cold water

400 g mixed minced meat, 2 slices of bread, 1 small onion, 3 anchovies, 2 tblsp. chopped parsley, 1 tblsp. double cream, salt, pepper

Soak the bread in water for a moment, squeeze out and mix with the minced meat. Peel the onion and chop finely, add to the minced meat together with the parsley and the chopped anchovies. Season with salt and pepper, mix well and form small dumplings of approx. 4cm in diameter. Fill the steam cooker with water, insert the lightly oiled cooking tray. Place the dumplings on the cooking tray and steam for 20 minutes. After the beep, keep the lid on the steam cooker to keep the dumplings warm.

Prepare the sauce in a pot on the stove:

30 g butter, 40 g flour, 500 ml broth from steaming the dumplings, salt, pepper, 2 tblsp. lemon juice, 2 tblsp. capers, 3 tblsp. sour cream, 1 eggyolk

Melt the butter, stir in the flour and under constant stirring pour in the broth slowly. Bring to the boil and simmer for 5 minutes. Add capers and lemon juice and season with salt and pepper. Mix the sour cream with the eggyolk and stir in the sauce, making sure that it's off the boil, otherwise the eggyolk will curdle. Put the dumplings in the sauce and serve with either boiled potatoes or rice.

Steamed fillet of veal with creamy vegetable sauce

Serves 4

1,5 l cold water

500 g fillet of veal (4 slices, 1-1,5 cm thick) a few sprigs of tarrageon, salt, pepper

100 g carrot, 100 g celeriac, 100 g leek, 100 g courgette, 100 g potato, 30 g butter, 30 g flour, 50 ml dry white wine, 125 ml veal stock, 200 ml double cream, salt, pepper

Fill the steam cooker with water, insert the lightly oiled cooking tray. Place the slices of veal with the tarragon on the cooking tray and steam for 15 minutes. After the beep, keep the lid on the steam cooker to keep the meat warm.

In the meantime cut the vegetables into fine cubes. Melt the butter and braise the vegetables. Flour the vegetables lightly and stir in the veal stock with the white wine and double cream. Reduce for a few minutes and season with salt and pepper.

Arrange the fillets with the vegetable sauce and serve with asparagus and new potatoes.

Marinated cutlet

Serves 4

1,5 l cold water

4 cutlets (veal, pork or turkey), approx. 150 g each

For the marinade: 1 piece of ginger, approx. 2 cm, 1 clove of garlic, 100 ml apple juice, 2 tblsp. soy sauce, 2 splashes of chilli sauce

Tenderise the cutlets.

Peel and slice the ginger and the garlic finely. Mix with apple juice, soy sauce and chili sauce.

Cover the cutlets with the marinade and place in the fridge for at least 2 hrs.

Fill the steam cooker with water, insert the lightly oiled cooking tray. Place the cutlets on the cooking tray and steam for 15 minutes.

Put 2 pieces of carrot (3cm each) and 1 leek (cut in pieces of 3cm) into the steam cooker together with the cutlets.

Serve the cutlets with rice.

Chicken skewers

Serves 4

1,5 l cold water

500 g chicken breast, 12 fresh pineapple, curry powder, 4 wooden skewewers

Fill the steam cooker with water, insert the lightly oiled cooking tray.

Cut the chicken breast into cubes of 3 cm.

Peel the pineapple, remove the core and cut into cubes of 3 cm. Skewer the chicken and pineapple cubes alternately, season with curry powder.

Place on the cooking tray, close the lid and steam for 15 minutes.

Serve with curry sauce (page 23)

Stuffed chicken breast

Serves 4

1,5 l cold water

500 g chicken breast (4 fillets), white pepper

Using a sharp knife, cut a pocket into the chicken breast fillets and season with white pepper on the in-, and outsides. Fill the pockets with one of the below stated stuffings. Seal the pocket with a small skewer or a tooth pick.

Fill the steam cooker with water, insert the lightly oiled cooking tray.

Place the stuffed chicken breast fillets on the cooking tray, close the lid and steam for 20 minutes.

Spinach stuffing:

100 g frozen leaf spinach, 50 g finely chopped Gouda, salt, pepper, nutmeg.

Defrost the spinach and chop finely. Mix all ingredients and stuff the prepared fillets.

Exotic stuffing:

1 banana, 1 egg, 2 tblsp. grated coconut, 2 dried apricots

Chop all ingredients finely, mix with 1 tblsp. curry powder and stuff the prepared fillets.

Mixed vegetable stuffing:

1 carrot, 1 small leek, 1 small courgette, 1 eggyolk, 1 tblsp. finely chopped parsley, 12 tsp. granulated vegetable stock

Grate the carrot and courgette and slice the leek. Mix all ingredients and stuff the prepared fillets.

Cranberry-horseradisch stuffing

Mix 2 tblsp. cranberry sauce, 2 tblsp. cream cheese, 1 tblsp. creamy horseradish and stuff the prepared fillets with the mixture. Don't seal the pockets, place the fillets with the opening facing upwards on the cooking tray. If necessary stabilise with a cup.

Pizza stuffing

4 slices of chopped salami, 1 slice of chopped cooked ham, 1 chopped tomato, 2 chopped slices of Gouda, 1 tsp. oregano, 1 tblsp. sour cream.

Mix all ingredients and stuff the prepared fillets. Don't seal the pockets, place the fillets with the opening facing upwards on the cooking tray. If necessary stabilise with a cup.

Eggs

Medium-sized eggs, can be steamed lying on the cooking tray. For hard-boiled eggs set the timer to 15 minutes, for soft-boiled eggs to 10 minutes. The steam cooker can be used to keep the eggs warm, the time has to be decreased by 2-3 minutes.

Reheating

The steam cooker is ideally suited to reheat food.

Cut Frankfurters or pre-cooked meat into slices of 1 cm, place them on the cooking tray and steam for approx. 10 minutes.

Place ready meals, e.g. pasta or potato meals (without sauce) in the lightly oiled wire basket and steam for 10 minutes.

Preparing Vegetables

Vegetables are cooked very gently with the steam cooker. Both fresh and frozen vegetables are suitable. Place frozen vegetables in the wire basket and increase the cooking time by approx. 5 minutes. The cooking times stated in the table below apply to 500 g fresh vegetables, cut into bite-sized pieces. Cut the firmer stalk of vegetables like broccoli or Brussels sprouts crosswise beforehand. The cooking times mentioned are guide lines only and may vary according to freshness, cut, cultivation and storage or depending on personal taste (al dente or soft).

Table of cooking times

Vegetable Insert Cooking time
Artichokes, whole cooking tray 20 minutes
Bamboo shoots wire basket 8 minutes
Beetroot, small, whole, unpeeled cooking tray 20 minutes
Broccoli, florets wire basket 10 minutes
Brussels sprout wire basket 15 minutes
Carrots, cubes, 1 cm thick wire basket 15 minutes
Cauliflower, florets wire basket 10 minutes
Celeriac, sliced (1⁄2 cm thick)	cooking tray 15 minutes
Chicory, whole heads	cooking tray 10 minutes
Chinese cabbage, sliced	wire basket 8 minutes
Courgettes, cubed wire basket 10 minutes
Fennel, halved bulbs	cooking tray 10 minutes
Kale	cooking tray 10 minutes
Kohlrabi, sticks, 1 cm thick	wire basket 10 minutes
Leaf spinach	wire basket 10 Minutes
Leek, slices, 2 cm long	wire basket 10 minutes
Onions, sliced	wire basket 10 minutes
Parsnips, cubes, 1 cm thick	wire basket 15 minutes
Peas	wire basket 10 minutes
Peppers, quartered	wire basket 8 minutes
Potatoes, medium-sized, peeled and halved	cooking tray 20 minutes
Pumpkin, cubes, 1 cm thick	wire basket 15 minutes
Runner beans, sliced	wire basket 10 minutes
Savoy cabbage, sliced	wire basket 15 minutes
Swede, cubes, 1 cm thick	wire basket 15 minutes
Swiss chard, leaves	wire basket 8 minutes
Swiss chard, stalks, 5 cm long	cooking tray 10 minutes
Tomatoes, whole	wire basket 5 minutes
White asparagus, peeled	cooking tray 10 minutes
White cabbage, sliced	wire basket 15 minutes

Never add wine, lemon juice or vinegar when steaming vegetables.

To avoid overcooked vegetables, remove them immediately after the beep and serve straight away.

With the steam cooker vegetables can be cooked without adding salt. As the vegetables don't soak in water they retain their natural flavour and colour.

Season the vegetables with butter, salt and pepper after steaming.

The vegetables can be served on their own or with a sauce. Ready made sauces are widely available but delicious home-made sauces can be a healthier option. Never use the steam cooker to prepare sauces.

Hollandaise sauce

250 g butter, 2 eggyolks, 4 tblsp. dry white wine, 2 tblsp. lemon juice, salt, white pepper

Melt the butter without stirring. Remove the foam. Whisk the eggyolks and white wine in a double-boiler until frothy. Add the clarified butter slowly. Season with lemon juice, salt and pepper.

Light sauces

Basic sauce

1 tblsp. butter, 1 small onion, 125 ml dry white wine, 125 ml vegetable stock, 3 tblsp. crème fraîche, salt, white pepper

Sweat finely chopped onion in butter, add white wine and stock. Bring to the boil and simmer for 5-7 minutes. Add the crème fraîche. Season with salt and pepper and serve immediately.

Tomato sauce

1 tblsp. butter, 1 small onion, 1 clove of garlic, 1 small apple, 1 bay leave, 3 tblsp. tomato puree, 125 ml white wine, 100 ml vegetable stock, 2 tblsp. sour cream, salt, pepper

Sweat finely chopped onion and garlic in butter. Add the peeled, cored and finely chopped apple and the bay leaf. Add tomato puree, wine

Tomato Hollandaise

Add 2-3 tblsp. tomato puree to the Hollandaise sauce.

Double cream Hollandaise

Fold 4 tblsp. whisked double cream in the Hollandaise sauce.

and stock, bring to the boil and simmer for 5-7 minutes. Whisk in the sour cream. Remove the bay leaf, season with salt and white pepper and serve immediately.

Saffron sauce

1 tblsp. butter, 1 small onion, 125 ml dry white wine, 125 ml vegetable stock, 1 eggyolk, 3 tblsp. crème fraîche, 2 pinches of saffron, salt, white pepper

Sweat finely chopped onion in butter, stir in saffron and add wine and stock. Bring to the boil and simmer for 5-7 minutes. Mix crème fraîche and eggyoke and stir in. Take off the heat to avoid curdling. Season with salt and white pepper and serve immediately.

Butters for vegetables and fish

Hazelnut/almond-butter

2 tblsp. grated almonds or hazelnuts, 2 tblsp. butter

Lightly roast almonds or hazelnuts in melted butter.

Garlic-butter

2 cloves of garlic, 2 tblsp. butter

Sweat finely chopped garlic in melted butter.

Breadcrumb-butter

3 tblsp. breadcrumbs, 2 tblsp. butter

Lightly roast breadcrumbs in melted butter.

Lemon-parsley-butter

1 tblsp. finely chopped parsley, 1 tblsp. lemon juice, 3 tblsp. butter

Melt butter, add parsley and lemon juice.

Fruit

Even fruit can be cooked gently in the steam cooker.

Stuffed apples

Serves 4

1,5 l cold water

4 smallish apples, 2 tblsp. raisins, 2 tblsp. chopped almonds, 2 tblsp. cranberry sauce, cinnamon, 4 small knobs of butter, 4 round, plain wafers

Core the apples using a corer. Mix raisins, almonds and cranberry sauce and stuff the apple. Place each apple on a wafer, sprinkle with cinnamon and place 1 knob of butter on top.

Fill the steam cooker with water, insert the lightly oiled cooking tray. Place the stuffed apples on the cooking tray, close the lid and steam for 10-15 minutes.

Mode d'emploi

Ingombro: Ca. 53,0 x 22,5 x 19,0 cm /(B/P/A)

Cavo: Ca. 75 cm

Peso: Ca. 1,2 kg

Waste Disposal / Environmental Protection

Our appliances are produced on a high quality level for a long lifetime. Regular maintenance and expert repairs by our after-sales service can extend the useful life of the appliance. If an appliance is defective and repair is not possible we ask you to follow the following instructions for disposal.

Do not dispose this appliance together with your standard household waste. Please bring this product to an approved collection point for recycling of electric and electronic products.

By separate collection and disposal of waste products you help to protect natural resources and ensure, that the product is disposed in an adequate way to protect health and environment.

UNOLD® E E C T R O