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COOKING ADVICE
Do not fill the steamer baskets too full, as this will prevent the steam from circulating freely.
Steam cooking requires produce of the utmost freshness and quality.
To check the degree of cooking, pierce the thickest part with a thin blade. If it is cooked, the blade
will not meet any resistance.
Vegetables:
Scrape the vegetables instead of peeling them, in order to retain all their vitamins.
In the case of non-organic vegetables, we advise against re-using the cooking water as the
pesticides will have dripped into it.
Cooking times depend on the nature, thickness and freshness of the vegetables. A new carrot,
for example, will take less time to cook than a winter one of the same diameter.
Fish:
Leave the scales on whole fish so that they retain all their firmness. A slice of lemon or a pinch
of spices placed inside the whole fish or on top of the fillets will bring out the full flavour. If you
have to use frozen fish, increase the cooking time by 30% or 40%. There is no point defrosting
the fish beforehand.
You can lay the fish either directly in the basket or on a bed of seaweed, bay leaves, fennel or
any other herb of your choice, but make sure you leave gaps at the bottom of the basket for the
steam to circulate.
Meat:
Steamed meat is both tender and tasty. It can look rather pale and dull, however,
which is why we recommend browning your meat over a high heat for 5 min. in a large
casserole or frying pan before steaming it. That way, you will reap all the benefits of steaming
without losing the appetizing golden brown exterior.
To keep a joint of meat or a leg of lamb rare while waiting for your guests to sit down at the
table, wrap it in kitchen foil and place it in one of the baskets. Leave the lid slightly ajar and
turn the switch to the “keep warm” function. Your meat will stay hot and in the pink!
Seasoning:
Remember that foods lose some of their salt during steaming. So if you like the taste of salt, you
will have to add a little after cooking. You can lightly season food before steaming it. You can
also give it extra taste by flavouring the water with herbs or a court bouillon.
Desserts:
Your Magimix Steamer is perfect for making flans, creams and sponges. You can cook them
in individual ramekins. This will halve their normal cooking time. You can adapt any
dessert recipes involving a bain-marie to steam cooking the multi-function bowl is
perfect for making chocolate fondues.
Cuis Vap Mode d'emploi AN 10/10/06 10:51 Page 10
