Demeyere Atlantis Gebrauchsanweisung Seite 17

1. Cooking becomes a culinary symphony...
A little imagination, Best quality foods, And... ABOVE ALL your steamer combination
with hermetically sealed rings. These constitute all the items which allow you to turn out
of your guests – and yourself – exceptional, healthy and dietary menus. To cook simple
cod or steam trout on a bed of fresh tarragon or for more exotic dishes like stuffed vine
leaves or duck prepared with the steam of sake – you will always be impressed by the
culinary quality of the DEMEYERE steamer. The Far East is the cradle of this type of refi-
ned cookery. There, each recipe becomes a culinary symphony of exceptional taste,
aroma and colour harmony.
HERMETICALLY SEALED RINGS
To conserve energy and to use all the steam available, each steamer is delive-
red with a special rubber, waterproof and hermetic sealing ring.
2. Detailed description of each utensil
This descriptive passage is essential in order to introduce the system of steam cooking.
This book is not just a book of recipes, rather an introduction to a method of cooking,
with some examples.
Other recipes can easily be found in other cookery books. Nevertheless, with the infor-
mation in this little book you can easily adapt other recipes.
2.1. Use of complete steam cooker
2.1.1. Liquid in the casserole, food in the steam cooker
a) What food can be prepared by steam?
In principle nearly all food can be steam cooked. Particular exceptions are pates.
b) What food preparation is necessary?
The ingredients can be cooked whole or cut in pieces, according to the recipe, personal
taste and style.
But if you intend to cook several foods in the same steamer combination, the food nee-
ding the longest cooking time must be cut smallest.
Since the natural minerals are conserved with the "steam cooking" it isn't necessary to
salt the food. If you wish, you can add salt after cooking.
There are some exceptions :
• Cooking food in the casserole
• Cooking whole poultry, which you season inside.
c) Preparation of liquid
Put the liquid in the casserole an cook on high flame.
• What liquids?
Water, but you can add wine, vegetables, spices, meat residue, fish or fowl stocks.
• What quantity of liquid?
The quantity of liquid depends on cooking time. The general rule is as follows: 1/4 litre
for 1st 10 minutes and 1/4 litre for every subsequent 10 minutes of cooking time.
N.B. Use this enriched liquid, in your sauces and soups.
En
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