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Tips and tricks
Steaming
䡲 When steaming, a variety of food can be cooked at the same time. For
example, rice or pulses can be prepared at the same time as vegetables
with similar cooking times, saving energy and the washing-up.
䡲 Grains (e. g. rice and millet) and pulses (e. g. lentils), adding an
appropriate amount of liquid, can be cooked directly in suitable tableware.
A When steaming, always place the stainless steel tray underneath the
perforated cooking tray or wire shelf to catch food spills and collect
condensate.
A Put the tableware directly on the stainless steel tray or the wire shelf.
䡲 Season vegetables after steaming.
Food Weight
Approximate amount of liquid to be added
(depending on desired consistency)
Rice 100 g 1½ dl salted water, bouillon, etc.
Risotto 100 g 2½ dl water, wine (to taste)
Maize semolina (polenta) 100 g 3 dl water / milk mixture
Semolina 100g 2–3dl water
Lentils 100 g 2–3 dl water
Ebly wheat 100 g 1–1½ dl water
Millet 100 g 1½–2 dl water
Chickpeas, soaked 100 g ½–1 dl water
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