Proline FS2 Manual Del Usuario página 10

3. Salt and season vegetables after steaming for best results.
4. Frozen vegetables should not be thawed before steaming.
Vegetable Type
Artichokes Fresh
Asparagus Fresh
Frozen
(Green)
Broccoli Fresh
Frozen
Carrots (sliced) Fresh
Cauliflower Fresh
Frozen
Spinach Fresh
Frozen
Beans Fresh
Peas Fresh;
podded
Frozen
Potatoes, Red Fresh
-Halved
MEAT AND POULTRY
1. Steaming has the advantage of allowing all the fat to drip away during cooking. Due to the
gentle heat only choose tender, lean cuts of meat and trim off all fat. Meat suitable for grilling
is ideal for steaming.
2. Serve steamed meat and poultry with flavorsome sauces or marinade before steaming.
3. Thoroughly cook all foods before serving. Pierce with a knife or skewer to check that the
center is cooked and juices run clear.
4. Sausage must be completely cooked before steaming
5. Use fresh herbs while steaming to add flavor
Food Type
Chicken Boneless
fillet,
Joint
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Weight/Num Suggested
ber Pieces Flavoring
3 medium
400g Lemon balm
400g Bay leaves
400g
400g Crushed red pepper
400g
400g Rosemary
400g
250g
250g
400g Caraway seed
400g
400g
400g
Weight/Num Suggested
ber Pieces Flavoring
250g (4pc.)
450g Rosemary
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Cooking
time
(Minutes
)
Garlic 45-50
Tarragon
Dill weed
13-15
16-18
Thyme
Garlic 16-18
15-18
Tarragon
Anise 20-22
Mint
Dill weed
16-18
Basil 18-20
Tarragon
Chervil 8-10
Thyme 18-20
Garlic
18-20
Dill seed
Savory
Basil 10-12
Marjoram 15-18
Mint
Chervil 20-22
Chives
Dill weed
Cooking
time
(Minutes
)
Curry 12-15
30-35
Thyme
GB
Recommendations
Cut off the base
Cross over the asparagus
stalks to let the steam through
Stir halfway through cooking
time
Stir halfway through cooking
time
Stir halfway through cooking
time
Stir half way through cooking
time
Stir half way through cooking
time
Recommendations
Trim off all fat