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Tips and tricks
Steaming
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When steaming, a variety of food can be cooked at the same time. For ex-
ample, rice or pulses can be prepared at the same time as vegetables with
similar cooking times, saving energy and the washing-up.
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Grains (e.g. rice and millet) and pulses (e.g. lentils), adding an appropriate
amount of liquid, can be cooked directly in suitable tableware.
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When steaming, always place the stainless steel tray underneath the per-
forated cooking tray or wire shelf to catch food spills and collect
condensate.
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Put the tableware directly on the stainless steel tray or the wire shelf and
put into the cooking space.
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Season vegetables after steaming.
Type of food
Weight
Approximate amount of liquid to
be added (depending on desired
consistency)
Rice
3,35 ounce (100 g)
2/3 cup (1½ d)l (salted water, bouillon, etc.)
Millet
3,35 ounce (100 g)
2/3–3/4 cup (1½–2 dl)
Semolina
3,35 ounce (100 g)
3/4–1 1/4 cup (2–3 dl)
Lentils
3,35 ounce (100 g)
3/4–1 1/4 cup (2–3 dl)
French beans
3,35 ounce (100 g)
1 1/4 cup (3 dl)
