Philips HD9110 Manual Del Usuario página 11

Problem Possible cause
The appliance You have not descaled the
does not heat up appliance regularly.
properly.
Food table and steaming tips
- For recipes, visit our website www.philips.com/kitchen.
- The steaming times mentioned in the table below are only an indication. Steaming times may
vary depending on the size of the food pieces, the spaces between the food in the steaming
bowl, the amount of food in the bowl, the freshness of the food and your personal preference.
Food steaming table
Food to be
steamed
Asparagus
Broccoli
Cauliflower
Chicken fillet
Fish fillet
Rice
Soup
Eggs
tips for steaming food
vegetables and fruits
- Cut off thick stems from cauliflower, broccoli and cabbage.
- Steam leafy, green vegetables for the shortest possible time, because they lose colour easily.
- Do not thaw frozen vegetables before you steam them.
meat, poultry, seafood and eggs
- Tender pieces of meat with a little fat are most suitable for steaming.
- Wash meat properly and dab it dry, so that as little juice as possible drips out.
- Always place meat below other food types.
- Puncture eggs before you put them in the steamer.
- Never steam frozen meat, poultry or seafood. Always let frozen meat, poultry or seafood thaw
completely before you put it in the steamer.
- If you use both steaming bowls, condensation drips from the upper steaming bowl into the
lower steaming bowl. Make sure the flavours of the food in the steaming bowls go well together.
- You can also use the rice/soup bowl to prepare vegetables in sauces or to poach fish in water.
- Leave gaps between the pieces of food. Put thicker pieces nearer the outside of the steaming
bowl.
- If the steaming bowl is very full, stir the food halfway through the steaming process.
- Small amounts of food require a shorter steaming time than large amounts.
- If you only use one steaming bowl, the food requires a shorter steaming time than when you
use 2 steaming bowls.
All manuals and user guides at all-guides.com
Amount Suggested herbs/spices for
flavour booster
400g Lemon balm, bay leaves, thyme
400g Garlic, crushed red chilli, tarragon
400g Rosemary, basil , tarragon
250g Curry, rosemary, thyme
250g Dry mustard, allspice, marjoram
200g -
(+300ml water)
250ml Herbs/spices to taste
6-8 -
Solution
Descale the appliance. See chapter 'Cleaning and
maintenance'.
EnglisH
11
Steaming time
(min)
13-15
16-18
16-18
30-35
10-12
40
12-16
15