16 17
Theory
Uses and tips
Steaming
Vital vitamins, minerals and flavours are retained during the
process of being gently steamed in the steamer. No
matter the food, there is an operating mode to steam it to
perfection.
Grains (e. g. rice and millet) and pulses (e. g. lentils), adding
an appropriate amount of liquid, can be cooked directly
in suitable tableware.
Type of food
Weight
Approximate amount of liquid to be added
(depending on desired consistency)
Rice
100 g
1.5 dl (salted water, bouillon, etc.)
Risotto
100 g
2.5 dl (water, wine, etc.)
Maize semolina (polenta)
100 g
3 dl (water / milk mixture)
Semolina
100 g
2 to 3 dl water
Lentils
100 g
2 to 3 dl water
Ebly wheat
100 g
1 to 1.5 dl water
Millet
100 g
1.5 to 2 dl water
Chickpeas, soaked
100 g
0.5 to 1 dl water
Notes and abbreviations
Ingredients
The recipes serve four, unless stated otherwise.
Cooking time
The cooking times given are based on the stated accesso-
ries. The cooking time may vary slightly depending on
the type of cookware being used. The cooking times given
serve as a guide. The duration can be shortened for
firmer or lengthened for more well cooked food, according
to individual preference.
g
gram
kg
kilogram
dl
decilitre
l
litre
tsp
teaspoon
tbsp
tablespoon
The following abbreviations are used in the recipes:
Ingredients
Flat
teaspoon
Flat
tablespoon
Heaped
teaspoon
Heaped
tablespoon
Baking powder
3 g
6 g
7 g
13 g
Butter
3 g
8 g
10 g
18 g
Honey
6 g
13 g
12 g
26 g
Jam
6 g
18 g
14 g
36 g
Flour
3 g
7 g
5 g
15 g
Oil
3 g
12 g
–
–
Salt
5 g
13 g
8 g
24 g
Mustard
4 g
12 g
11 g
26 g
Water, milk
5 g
15 g
–
–
Cinnamon
2 g
3 g
4 g
11 g
Sugar
3 g
9 g
6 g
17 g
Quantities
Содержание Combair-Steam S
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