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