Silvercrest DGS 800 Service Manual download pdf (Page 11)

Vegetables Type Quantity Steaming time

Recommen-

dations

Artichokes fresh 2-3, medium size 50 - 55 minutes

Asparagus fresh 400 g 15 - 20 minutes lay ﬂat in steam tray

frozen 400 g 15 - 20 minutes criss-cross 2nd

layer to allow

steam ﬂow

Beans, green fresh 400 g 25 - 30 minutes stir halfway through

steaming time

frozen 400 g 35 - 40 minutes

Broccoli fresh 400 g 15 - 20 minutes stir halfway through

steaming time

frozen 400 g 20 - 25 minutes

Brussels sprouts fresh 400 g 20 - 25 minutes stir halfway through

steaming time

Cabbage fresh, chopped 400 g 35 - 40 minutes stir halfway through

steaming time

Carrots fresh, sliced 400 g 20 - 25 minutes stir halfway through

steaming time

Corn on the cob fresh, whole approx.

15 minutes

turn 180° halfway

through steaming

time

Cauliﬂower fresh, ﬂorets 400 g 15 - 20 minutes stir halfway through

steaming time

frozen 400 g 20 - 25 minutes

Green squashes fresh, in slices 400 g 15 - 20 minutes stir halfway through

steaming time

Mushrooms fresh 200 g 15 - 20 minutes stir halfway through

steaming time

Peas frozen 400 g 15 - 20 minutes stir halfway through

steaming time

Potatoes peeled and

chopped

900 g 25 - 30 minutes stir halfway through

steaming time

New potatoes fresh, whole 400 g 30 - 35 minutes

Spinach fresh 250 g 10 - 15 minutes

frozen 400 g 15 - 20 minutes

Tips:

- Cut oﬀ thick stems from cauliﬂower, broccoli

and cabbage.

- Steam leafy, green vegetables for the shortest

possible time as they loose colour easily.

- Salt and season vegetables after steaming for

best results.

- Frozen vegetables need not be thawed before

steaming.

Initial Operation

GB/IE/CY12

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Silvercrest DGS 800 Service Manual Page 11

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