… Tips and tricks
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Tips and tricks
Tips and tricks for steaming
On steaming at 100 °C, you can cook several types of food at the same time. For
example, you can cook rice or pulses at the same time as vegetables with a similar
cooking time, thus saving energy and using fewer dishes.
With the appropriate amount of liquid, grain (such as rice or millet) and pulses (such
as lentils) can be cooked direct in dishes in which they are to be served (porcelain
bowl or glass bowl), provided that these are suitable.
On steaming in the perforated cooking pan, a baking tray inserted under the pan will
reduce the quantity of condensate which gathers on the bottom of the oven. Tiny
particles of food which drip down can drip onto the baking tray and thus be con-
veniently cleaned away.
Vegetables should only be flavoured with salt, pepper or herbs after steaming.
Food
stuffs
Weight of foodstuffs
[g]
Approx. quantity of liquid to be
added [ml]
(depending on the consistency
required)
Rice
100
150 (salt water, boullion etc.)
Millet
100
150–200
Semolina
100
200–300
Lentils
100
200–300
Beans
100
300
