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Food steaming table
Food to be
steamed
Amount
Steaming time
(min)
Suggested herbs/spices for
Aroma Infuser
Asparagus
500g
15-20
Thyme, basil, lemon
Baby corn
200g
5-8
Chives, chilli, paprika
Green beans
500g
15-20
Parsley, lemon, garlic
Broccoli
400g
20
Garlic, crushed red chilli,
tarragon
Carrots
500g
20
Parsley, dry mustard, chives
Cauliflower florets
400g
20
Rosemary, basil, tarragon
Celeriac (in cubes) 300g
15-20
Cumin, white pepper, chilli
Chicken leg
1pc
25
Black pepper, lemon, paprika
Corncob
500g
30-40
Parsley, garlic, chives
Courgette (sliced)
500g
10
Dill, sage, rosemary
Couscous
150g + 250ml water 10-15
Cumin, coriander, cloves
Eggs
6pcs
12-15
-
Fruit
500g/4pcs
10-15
Cinnamon, lemon, cloves
Peas (frozen)
400g
20-25
Rosemary, cumin, parsley
Potatoes
400g
25-30
Parsley, chives, garlic
Prawns
200g
5
Curry powder, saffron, lemon
Puddings
4 bowls
20
Cinnamon, cloves, vanilla
Rice
150g + 300ml
water
35
Pandan, parsley, cumin
250g + 500ml
water
35
Pandan, parsley, cumin
Salmon
450g
12-15 min.
Dill, parsley, basil
White fish
450g
10-15
Dry mustard, allspice, marjoram
Tips for steaming food
Aroma infuser
- Rosemary, thyme, coriander, basil, dill, curry and tarragon are some of the herbs and spices that
you can put in the Aroma Infuser. You can combine them with garlic, caraway or horseradish to
enhance flavour without adding salt. We advise you to use 1/2 to 3tsps of dried herbs or spices.
Use more if you use fresh herbs or spices.
- For more tips about herbs, spices and liquids to use in the Aroma Infuser, see the food steaming
table above.
- Putting a little oil on the food improves the effect of the Aroma Infuser and also gives the food
a fuller taste.
- For the best result, chop the herbs into fine pieces and fill the aroma infuser evenly.
- For the best taste, we advise you to eat your food immediately after preparing it.
- Do not pour liquids in the aroma infuser.
ENGLISH
15
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