49
Tips and tricks
Steaming
䡲
When steaming, a variety of food can be cooked at the same time. For
example, rice or pulses can be prepared at the same time as vegetables
with similar cooking times, saving energy and the washing-up.
䡲
Grains (e.g. rice and millet) and pulses (e.g. lentils), adding an appropriate
amount of liquid, can be cooked directly in suitable tableware.
䡲
When steaming, always place the stainless steel tray underneath the
perforated stainless steel tray and wire shelf to catch food spills and collect
condensate.
䡲
Put the tableware directly on the stainless steel tray or the wire shelf.
Food
Weight
Approximate amount of liquid to be add-
ed (depending on desired consistency)
Rice
100 g
1½ dl salted water, bouillon, etc.
Risotto
100 g
2½ dl water, wine (to taste)
Maize semolina (polenta)
100 g
3 dl water/milk mixture
Semolina
100 g
2–3 dl water
Lentils
100 g
2–3 dl water
Ebly wheat
100 g
1–1½ dl water
Millet
100 g
1½–2 dl water
Chickpeas, soaked
100 g
½–1 dl water
Season vegetables after steaming.
