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■ Frozen meat and frozen shellfish must be completely defrosted before steaming.
■ Do not overload the steamer with food so that the steam is able to circulate.
■ To give poultry, meat and fish plenty of flavour, you can make marinades such as blends of herbs, wine
or barbecue sauce or blends of spices.
Cooking vegetables
■ The vegetables will be cooked evenly as long as you cut them into pieces of equal size. The times are
approximate: they depend on the quality, density and size of the ingredients, the temperature of the water
at the start and your personal taste.
■ Do not overload the steamer with food so that the steam is able to circulate.
■ Frozen vegetables can be steamed without thawing.
■ For more flavour, use fresh herbs, lemon, garlic, oranges or onions. These condiments can be placed
directly on your food.
Food Type Quantity
Cooking time
and program
Recommendations
Vegetables
Old potatoes Fresh 1.2 kg 35 min / P2 In pieces
New potatoes Fresh 1 kg 30 min / P2 Whole
Asparagus Fresh 800 g 30 min / P2
Peel and remove 3 cm from
the end
Broccoli
Fresh 1 piece / 600 g 30 min / P2 Cut into small florets
Frozen 1 kg 30 min / P2
Carrots Fresh 1.2 kg 40 min / P2 Cut in slices
Celery Fresh 800 g 35 min / P2 In 3-4 cm pieces
Celeriac Fresh 800 g 30 min / P2 In 2 cm cubes
Cauliflower Fresh 1 piece / 1 kg 35 min / P2 Cut into small florets
Cabbage
(red or white)
Fresh
½ piece /
600 g
35 min / P2 Slice thinly
Courgettes Fresh 1.2 kg 30 min / P2 Slice
Spinach
Fresh 500 g 20 min / P2
Mix after
cooking for 10 min
Frozen 750 g 25 min / P2
Fennel Fresh
2 pieces /
600 g
35 min / P2
Slice thinly and sprinkle
with orange zest
Green beans
Fresh 800 g 35 min / P2
Frozen 1 kg 35 min / P2
Turnips Fresh 1 kg 35 min / P2 In quarters
Green peas
Fresh 800 g 20 min / P2 Shell peas
Frozen 800 g 25 min / P2
Leeks Fresh 800 g 30 min / P2 Cut in slices
Peppers Fresh 800 g 25 min / P2 In wide rings
Pumpkins Fresh 1 kg 30 min / P2 Ideal for pureeing
KR_PV_PREP&COOK_8080015136_148x210 13/07/15 09:07 Page12
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