72
GW37-008_v02
Useful tips
Cooking in the upper steaming bowl
●
(3)
may require
a longer cooking time due to the fact that the steam
temperature is lower in the upper part of the food steamer.
We recommend cooking food portions of similar sizes.
●
Always place small food pieces on top if the portions are
of various sizes and it is necessary to arrange them in
levels.
Food in the steaming bowls
●
(3)
,
(4)
,
(5)
or food bowl
(2)
should not be tightly arranged. Provide spaces between
the food portions to allow a maximum steam flow.
When cooking large food portions lift the lid
●
(1)
in
the middle of the cooking time and stir the food using
a utensil with long handgrips. Use kitchen grips to protect
hands from steam.
Add salt and spices to the steaming bowls
●
(3), (4), (5)
when cooking is finished. Thanks to this the heating
element inside the water container
(9)
will not be
damaged.
The liquid that gathers on the drip tray
●
(6)
can be stored
and used to prepare soups and sauces.
Do not cook frozen meat, poultry and seafood in the
●
appliance. Defrost these products thoroughly before
cooking.
Cooking time table
CAUTION: The cooking times indicated in the tables and
recipes are approximate. The cooking time may vary
depending on the size of the portion, its arrangement in
the steaming bowl, the foods’ freshness and individual
preferences. You can change the cooking times after
familiarizing yourself with the appliance.
Vegetables
Cook green leaf vegetables for as short as possible, as they quickly lose color.
●
Do not defrost frozen vegetables before cooking.
●
Vegetable
Type
Weight/number
of pieces
Suggested spices Cooking time [min.]
Tips
Artichokes
Fresh
3 medium
Garlic, Tarragon, Dill
45-50
Asparagus
Fresh/Frozen (green)
400 g
Lemon balm,
Bay leaves, Thyme
13-15/16-18
Crisscross the stalks
to make it easier for
the steam to infiltrate.
Broccoli
Fresh/Frozen
400 g
Garlic, Crushed
pepper, Tarragon
16-18/15-18
Sliced carrots
Fresh
400 g
Anise, Mint, Dill
20-22
Stir in the middle of
the cooking time.
Cauliflower
Fresh/Frozen
400 g
Rosemary, Basil,
Tarragon
16-18/18-20
Stir in the middle of
the cooking time.
Spinach
Fresh/Frozen
250 g
Chervil, Thyme,
Garlic
8-10/18-20
Stir in the middle of
the cooking time.
Beans
Fresh
400 g
Caraway,
Dill seeds, Savory
18-20
Stir in the middle of
the cooking time.
Peas
Fresh/Frozen
(shelled)
400 g
Basil, Marjoram, Mint
10-12/15-18
Stir in the middle of
the cooking time.
Potatoes (halves)
Fresh
400 g
Chervil, Chives, Dill
20-22
Meat and poultry
Steam cooking has the advantage that all of the fat drips out of the meat. The cooking temperature is not too high,
●
therefore choose soft, lean meat and trim fat from meat. Meat that is appropriate for grilling is also excellent for steaming.
Add fresh herbs during cooking to give the dish a stronger aroma.
●
Product
Type
Weight/number of
pieces
Suggested spices Cooking time [min.]
Tips
Chicken.
Boneless filet
roast meat
250 g (4 pieces)
450 g
Curry, Rosemary,
Thyme
12-15
30-35
Carefully trim fat.
Pork
Sirloin, loin, steaks or
pork chops
400 g
4 (pieces)
Curry, Lemon balm,
Thyme
5-10
Carefully trim fat.
Beef
Rump steaks, sirloin
steaks or steaks
250 g
Curry, Paprika,
Thyme
8-10
Carefully trim fat.