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Tips and tricks
Steaming
When using the
steaming mode at 100 °C, a variety of food can be cooked
simultaneously. For example, rice or pulses can be prepared at the same time as
vegetables with similar cooking times, saving energy and washing up.
Grains (e.g. rice and millet) and pulses (e.g. lentils and beans), adding an appropri-
ate amount of liquid, can be cooked directly in tableware.
When steaming, place the stainless steel tray underneath the perforated cooking
tray or wire shelf to catch food spills and collect condensation.
Season vegetables after steaming.
Type of food
Weight
Approximate amount of liquid to be added
(depending on desired consistency)
Rice
100 g
1½ dl (salted water, bouillon, etc.)
Millet
100 g
1½–2 dl
Semolina
100 g
2–3 dl
Lentils
100 g
2–3 dl
French beans
100 g
3 dl
