STEAMING TIME
24
ENGLISH
VEGETABLES
1. Cut the broccoli, cauliflower and cabbage into thinner slices.
2. Steam leafy, green vegetables for the shortest possible time as they loose color easily.
3. Salt and season vegetables after steaming for best results.
4. Frozen vegetables should not be thawed before steaming.
Vegetable
Type
Weight/
Number
Pieces
Suggested Flavoring
Cooking time
(Minutes)
Recommendations
Artichokes
Fresh 3
medium
Garlic
Tarragon
Dill weed
45-50
Cut off the base
Asparagus Fresh
Frozen
(Green)
400g
400g
Lemon balm
Bay leaves
Thyme
13-15
16-18
Cross over the
asparagus stalks to
let the steam through
Broccoli Fresh
Frozen
400g
400g
Garlic
Crushed red pepper
Tarragon
16-18
15-18
Carrots
(sliced)
Fresh 400g
Anise
Mint
Dill weed
20-22
Stir halfway through
cooking time
Cauliflower Fresh
Frozen
400g
400g
Rosemary
Basil
Tarragon
16-18
18-20
Stir halfway through
cooking time
Spinach Fresh
Frozen
250g
250g
Chervil
Thyme
Garlic
8-10
18-20
Stir halfway through
cooking time
Beans Fresh 400g Caraway
seed
Dill seed
Savory
18-20
Stir half way through
cooking time
Peas Fresh;
podded
Frozen
400g
400g
Basil
Marjoram
Mint
10-12
15-18
Stir half way through
cooking time
Potatoes,
Red
-Halved
Fresh 400g
Chervil
Chives
Dill weed
20-22
Summary of Contents for DG 3002
Page 1: ...Dampfgarer food steamer 755 900 W Bedienungsanleitung User Manual DG 3002 ...
Page 2: ......
Page 27: ......