17
GB/IE/NI
Steam the carrots in vegetable program
36
for
approx. 20 minutes. Then place into a pre-heated
pan and fry until the honey is caramelized. Salt
and pepper to taste.
Side dish: Couscous or polenta
Salmon trout with vegetables
2 Servings
Ingredients:
1 Salmon trout
2 Peppers (red and yellow)
3 Carrots
1 Cloves of garlic
1 Onion
3 tbsps. Natural yoghurt
3 tbsps. Crème Fraîche
1 tbsp. Dill, dried
3 tbsps. Lemon juice
Salt & Pepper
Directions:
Clean the salmon trout well, season the in- and
outside with salt and pepper. Clean the vegeta-
bles and cut into small cubes. Cover the bottom of
the bottom container
8
with a cling warp. Fill the
fish with the vegetables and place into the prod-
uct. Place the additional vegetables thereunto.
Sprinkle some dill onto the vegetables. Steam in
fish program
38
approx. 25-30 minutes.
Mix the crème fraîche, yoghurt, lemon juice and
dill into a dip and season with salt and pepper.
Add into the product for the last 10 - 15 minutes.
Steaming guide
Steaming times and portion sizes mentioned in the
table are an approximate guide only when using
the bottom container
8
only. Adjust cooking time
may requires due to the size of the food, the spac-
ing of the food in the container, position of con-
tainer, the freshness of food and personal prefer-
ence.
Vegetable
Cut thick stems from broccoli, cauliflower and
cabbage in small pieces.
Shorten time should be used if steam leafy,
green vegetables as they loose colour easily.
Salt and season vegetables after steaming if
required.
Frozen vegetables should not be thawed
before steaming.
Vegetable
Type
1 Serving
2 Servings
3 Servings
4 Servings
Artichokes
fresh
25 Min.
(1 medium
size)
30 Min.
(2 medium
size)
30 Min.
(3 medium
size)
32 Min.
(4 medium
size)
Asparagus
fresh
9 Min.
(200 g)
10 Min.
(400 g)
12 Min.
(600 g)
12 Min.
(800 g)
frozen
9 Min.
(200 g)
10 Min.
(400 g)
12 Min.
(600 g)
12 Min.
(800 g)