5
1 / SAFET Y INSTRUCTIONS
EN
Steaming is also suitable for blanching, reheating or even keeping
warm, especially sauces.
First of all, put poultry, veal, pork, etc. in the frying pan with very
little fat to give them an appetising golden appearance. Then finish
cooking them by steaming.
Cut into small pieces, food cooks more quickly and evenly than if
it is cooked whole.