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Idiomas disponibles
Idiomas disponibles
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Don't use mussels that are open prior to cooking. Steam until the shells open fully, and discard any
that aren't open after cooking.
•
Cook meat, poultry, etc. until the juices run clear. Cook fish till the flesh is opaque throughout.
•
You should cook leaf vegetables as little as possible, to keep them green and crisp. Plunging them
into iced water will stop the cooking process.
CARE AND MAINTENANCE
1.
Switch off the appliance, unplug it and let it cool.
2.
Remove lid, baskets, drip tray, steam guide and rice bowl.
3.
Empty the water reservoir and wipe with a clean, damp cloth. DO NOT immerse the base unit in water.
4.
Wash all removable parts in warm soapy water or in the top rack of the dishwasher.
STORING
1.
Unplug the appliance and let it cool down before cleaning or storing away.
2.
For convenience you can nest the baskets inside each other when storing. Put the rice bowl inside
basket 1. Fit basket 1 inside basket 2 then fit them both inside basket 3.
DE-SCALING YOUR STEAMER
Over time, mineral deposits can affect your steamer's performance. Removing these deposits (or de-
scaling) is recommended every 3 months.
1.
Make about 1 litre of descaling solution following the manufacturer's instructions. Pour the solution
into the water reservoir.
2.
Fit the steam guide, drip tray, one steaming basket and the lid.
3.
Steam for 25 minutes
4.
Unplug the unit and allow it to cool completely.
5.
Pour out the descaling solution.
6.
Repeat steps 1–4 using water only. Repeat until all traces of descaler have been removed.
7.
Wash all removable parts in warm soapy water or on the top rack of the dishwasher.
W
ENVIRONMENTAL PROTECTION
To avoid environmental and health problems due to hazardous substances in electrical and electronic
goods, appliances marked with this symbol mustn't be disposed of with unsorted municipal waste, but
recovered, reused, or recycled.
POTATO, SPRING ONION AND CRÈME FRAICHE SALAD (serves 4)
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200g new potatoes
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1 bunch spring onions, finely sliced
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120g crème fraiche
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3g paprika
Steam the potatoes for about 15-20 minutes. Remove when cooked and allow them to cool. Once cooled
cut the potatoes into 1-2 cm pieces. Put all of the ingredients into a bowl and mix together before serving.
RUSSIAN SALAD (serves 6)
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4 potatoes
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2 carrots
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30g peas
Steam the potatoes and peeled carrots until soft. Remove when cooked and allow them to cool. Once
cooled, peel and dice the potatoes and dice the carrots. Mix the potatoes, carrots, peas and mayonnaise
together in a bowl. Season and stir in the parsley.
CRUSHED POTATOES WITH OLIVE OIL (serves 4)
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200g new potatoes
•
2 shallots, finely diced
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30ml olive oil
Steam the potatoes for approx. 15-20 minutes until they start to be soften. Remove when cooked and
allow them to cool. Heat the olive oil in a pan then add the shallots and cook for 2-3 minutes (without
browning). Add the potatoes and lightly crush with a fork. Season, then stir in the chives.
RECIPES
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3g chilli powder
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½ bunch fresh coriander
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Salt and pepper
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Mayonnaise
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¼ bunch fresh flat leaf parsley, chopped
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Salt and pepper
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½ bunch chives
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Salt and pepper
6
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