Tips For Steaming - Silvercrest MONSIEUR CUISINE Instrucciones De Servicio

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RP93471 Küchenmaschine mit Heizung LB5 Seite 95 Donnerstag, 14. August 2014 3:36 15
Steaming is one of the healthiest ways of
cooking food. Not only are the nutrients and
colour of foods largely retained, the natural
flavour and bite of food cooked this way
make it a pleasure to eat, so salt, fat and
seasoning can be used sparingly.
9.1 Using the steamer baskets
You can use either the deep steamer
basket 3 on its own, or both of them
together , as necessary.
It is not possible to use the shallow steamer
basket 2 without the deep one 3.
9.3 Cooking times when steaming
The following guide times apply when steaming (see "8. Steaming" on page 92):
Food
Asparagus, whole spears
Bell peppers (strips about 10 mm in
size)
Bockwurst with skin
Broccoli, in florets
Brussels sprouts, whole
Buttered vegetables, frozen
Cabanossi
Carrots (slices about 3 mm in size)
Cauliflower, in florets
Chicken breast, cut into portions
Chicken breast, whole
Courgettes (slices about 5 mm in
size)
Fennel (pieces about 10 mm in size)
Fish, whole (trout 250 g)
Green beans, whole
Kohlrabi (pieces about 10 mm in
size)
SKMH 1100 A1

9. Tips for steaming

9.2 Preparing whole meals
If you are preparing a whole meal and
therefore using both steamer baskets one
above the other, please note that:
• meat and fish should always be cooked
in the lower steamer basket 3 so that
their juices do not run over the other
foods;
• if possible, the heaviest food item should
be cooked in the lower basket 3.
Quantity Time
500 g 30 minutes
500 g 12 minutes
4 sausages 10 minutes
500 g 15 minutes
500 g 40 minutes
300 g 22 minutes
4 sausages 20 minutes
500 g 22 minutes
500 g 40 minutes
500 g 10 minutes
150 g 20 minutes
500 g 17 minutes
500 g 17 minutes
1 – 2 20 minutes
500 g 25 minutes
500 g 20 minutes
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