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Verfügbare Sprachen
Verfügbare Sprachen
Vegetables
Artichokes
Asparagus
Broccoli
Carrots (sliced
thin)
Cauliflower
Spinach
Green beans
Peas
Frozen (le-
guminous)
Potatoes
MEAT AND CHICKEN
• The advantage of steam cooking is in fat melting and collecting in thedrip tray. But it is
preferable to remove the extra fat prior to cooking. Grill meat is perfect for steam cook-
ing.
• Marinate or cover meat or chicken with sauce meat or chicken before cooking.
• Check the readiness of the food by piercing them.
• Use fresh or dry herbs while cooking to add some taste.
Food
Type
fillets, drum-
Chicken
sticks
undercut, fil-
Pork
lets, steaks or
slices of fillet
slices of fillet,
Beef
loin or rump
1552.indd 7
1552.indd 7
Weight/
Type
Pieces
3 average
Fresh
sized
Fresh
400 g
Frozen
400 g
Fresh
400 g
Frozen
400 g
Fresh
400 g
Fresh
400 g
Frozen
400 g
Fresh
250 g
Frozen
250 g
Fresh
400 g
Fresh
400 g
400 g
Fresh
400 g
Weight/
Pieces
250 g
(4 pcs)
450 g
400 g
(4 pcs.,
2,5 cm thick)
250 g
Cooking time
Herbs
(minutes)
garlic
tarragon
45-50
dill
magnolia vine
13 -15
bay leaf
16 -18
thyme
garlic
16 -18
red pepper
15 -18
tarragon
anise
mint
20 -22
dill
rosemary
16 -18
basil
18 -20
tarragon
thyme
8 -10
garlic
18 -20
caraway seeds
18 -20
dill
basil
10 -12
marjoram
15 -18
mint
Dill
20-22
Cooking
Herbs
time (min-
utes)
curry
12- 15
rosemary
30 -35
thyme
curry
magnolia vine
5 -10
thyme
curry
red pepper
8 -10
thyme
7
ENGLISH
Recommendations
Cut the stems off
Cross over the as-
paragus stalks so
the steam can cir-
culate
Stir slowly
Stir slowly
Stir slowly
Stir slowly
Stir slowly
Recommendations
Cut the excess fat off
Cut the excess fat off
Cut the excess fat off
25.11.2010 12:54:45
25.11.2010 12:54:45
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