Silvercrest SDBO 1850 A1 - Manual (Page 89)

SDBO 1850 A1 87
6.2 Processed foodstuffs
For 4 people, you will need 250 g of
processed food plus 500 ml of liquid. Water
or milk can be used here. Round-grain rice
will take longer to cook than long-grain rice. Add some salt or sugar here after cooking.
For semolina, you will need 1 l milk and
250 g semolina - Stir with an egg whisk
after cooking and leave to swell.
6.3 Dumplings
For 4 people, you will need a yeast dough
made with 500 g flour for yeast dumplings.
For bread dumplings, you will need bread
dough from 6 - 8 old bread rolls. For potato dumplings, you will need a
potato dough made from 1000 g potatoes.
Carrots Normal Steam 20 - 30 100 °C in slices
Kohlrabi Normal Steam 15 - 25 100 °C in strips
Pepper Normal Steam 10 - 15 100 °C in strips
Brussels sprouts Normal Steam 25 - 30 100 °C
Boiled potatoes Normal Steam 30 - 45 100 °C diced (approx. 3 cm), lightly
salted. The cooking time
given applies for approx.
300 g. For larger amounts,
cook for a longer period.
Asparagus Normal Steam 20 - 35 100 °C
Spinach Normal Steam 7 - 10 100 °C only fresh spinach
Celery stalks Normal Steam 25 - 30 100 °C
Courgette Normal Steam 10 - 15 100 °C in slices
Mange tout Normal Steam 10 - 15 100 °C
Food Function Time in minutes Temperature Specifics
Food Function Time in minutes Temperature Specifics
Rice + liquid Normal Steam 25 - 30 100 °C Use an oven-proof dish
Semolina + liquid Normal Steam 10 - 20 100 °C Use an oven-proof dish
Food Function Time in minutes Temperature Specifics
Yeast dumplings
(Dampfnudeln) Normal Steam 15 - 20 100 °C Use the steam tray 14
Yeast dumplings
(Hefeklöße) Normal Steam 15 - 20 100 °C Use the steam tray 14
Bread dumplings Normal Steam 20 - 25 100 °C Use the steam tray 14
Potato dumplings Normal Steam 15 - 20 100 °C Use the steam tray 14
RP57458 Dampfgarer LB5 Seite 87 Montag, 27. August 1956 9:01 21