12
Functions:
-
For steaming fish and vegetables
Root vegetables
1.
Cut the root vegetables (e.g. parsnips, carrots & turnip) into chunks.
2.
Take a piece of tin foil large enough to hold the vegetables.
3.
Place the vegetables in the middle of the tin foil and fold the sides of
the tin foil up creating a parcel.
4.
Add 2 tablespoons of water to the vegetables before sealing the tin
foil parcel.
5.
Place the parcel of vegetables onto the steamer tray on a low rack in
the halogen bowl, replace the lid and press the
button. Re-set
the time to 26 minutes.
6.
Before removing parcels from the Halogen Oven, test to ensure they
are cooked as required.
More tips for steaming vegetables
Soft vegetables should be cooked for around 15-20 minutes.
Hard vegetables should be cooked for around 30 minutes.
Potatoes with a skin on should be pierced with a fork and placed in
the oven for 35-40 minutes.
