AEG DG5552 Instruction Manual

Also see for DG5552: User manual

English50Cooking instructionsGeneral• The following time settings are for reference only andmay vary under different circumstances.• When using several steam bowls, the total cooking timewill be extended by approx. 5 minutes.• Always place large pieces of food with empirically longcooking time into the lowest bowl.• Do not cook too big or too many pieces of food in orderfor the steam to escape through the uncovered steamopenings.• Defrost meat and poultry before cooking.• You may use liquids collected in the tray for soups orsauces.Rice:1. There are different rice grades. Observe the individualcooking instructions of each grade.2. Put rice and water with the exact measured amounts inthe rice bowl. Cover with the lid and switch the steameron.3. For each rice grade, check after the given minimum cook-ing time if the rice has been evenly cooked. Stir the rice.4. When checking/stirring the rice, make sure no condensa-tion water will drop into the rice bowl. This would changethe texture and taste of the rice.5. After cooking you may season the rice with salt, pepperor butter.Rice grade Together in the rice bowlRice + WaterApproximatetime(minutes)Brown rice- normal- half done(“parboiled”)1/2 cup1 cup1 cup1 1/2 cups42-4545-50Mixture of long grain and wild rice- normal 1 cup 1 1/2 cups 56-58- fast-cooking 1 cup 1 3/4 cups 18-20Instant rice 1 cup 1 1/2 cups 12-15White rice- normal- long grain1 cup1 cup1 1/2 cups1 2/3 cups45-5050-55Vegetables/fruits:1. Thoroughly clean vegetables and cut off the stem. Clean,peel and cut as desired. Smaller pieces cook faster thanbigger ones.2. Amount, quality, freshness, size/uniformity and the tem-perature of frozen food might influence the cooking time.Amount of water and cooking time are variable, depend-ing on the desired result.3. Do not defrost frozen vegetables before cooking.Vegetables/fruits Weight or amountin piecesApproximatetime (minutes)Artichokes, whole 4 whole pieces 30-32Asparagus, heads 500 g 12-14Beans- green/waxed 250 g 12-14- cut or whole 500 g 20-22- thick beans 500 g, shucked 12-13Beetroot 500 g, cut 25-28Broccoli, flowers 500 g 20-22Brussels sprouts 500 g 24-26White cabbage 500 g, cut 16-18Celery 250 g, sliced 14-16Carrots 500 g, sliced 18-20Cauliflower, whole 500 g 20-22Corn on the cob 3-5 cobs 14-16Eggplant 500 g 16-18Champignons,whole 500 g 10-12Onions 250 g, thinly sliced 12-14Pepper, whole medium, up to 4 12-13Potatoes (approx.) 500 g 30-32Rutabagas 1 medium, diced 28-30Spinach 250 g 14-16Pumpkin 500 g 16-18Beets 500 g, sliced 20-22Frozen vegetables 285 g 28-50Apples 500 g, pieces 10-15Pears 500 g, pieces 10-15Fish and seafood:1. The cooking time settings in the above table refer tofresh, frozen and defrosted seafood and fish. Clean freshseafood and fish before steaming.2. Most of the fish and seafood cooks fast. Cook smallerservings or the mentioned amounts.3. Big and smaller scallops or oysters open at differenttimes. Check the shell in order to avoid pre-cooking.Do not eat scallops the shell of which did not open aftercooking, in order to avoid possible fish poisoning!4. You may cook fish filet in the rice bowl also.5. Set appropriate cooking times.Seafood/fish Weight or amountin piecesApproximatetime (minutes)Big scallops in shells 500 g 10-12Shrimps 250 g 20-22Lobster- tail 2-4 16-18- cut 500-600 g 18-20Small scallops (fresh,in shell) 500 g 14-16