Steba DG 2 Mode D'emploi page 15

VEGETABLES
1. Cut the thick and hard stem of broccoli, cabbage and cauliflower.
2. Expose leafy green vegetables the least time possible to steam since they rapidly
lose their colour.
3. Add salt to the vegetables after steaming in order to receive better results.
4. Frozen vegetables must not be thawed prior to steaming.
5. Do not hesitate to place aromatic herbs with vegetables during cooking in order
to improve their taste.
6. Use a knife to prick the vegetables and check whether they are cooked.
Vegetable Type
Artichoke Fresh
Asparagus Fresh
Frozen
Broccoli Fresh
Frozen
Carrots, sliced Fresh
Cauliflower Fresh
Spinach Fresh
Frozen
Beans Fresh
Peas Fresh
Frozen
Potatoes, sliced Fresh
MEAT AND POULTRY
1. The advantage of steam cooking is that all the fat can run off. For best results, use
tender and lean slices of meat
2. Do not hesitate to add aromatic herbs when cooking poultry.
3. Before serving any meat, check that it is properly cooked. Prick it or cut a piece of
meat to verify cooking level.
Meat
Poultry
Pork
Weight / Cooking
pieces time
3 medium 46 – 51
sized
400 g 14 – 16
400 g 17 – 19
400 g 17 – 19
400 g 19 – 22
400 g 21 – 23
400 g 17 – 19
250 g 9 – 11
250 g 19 – 21
400 g 19 – 21
400 g 11 – 13
400 g 16 – 19
400 g 21 – 22
Type
Filet without
bones
Filet, spare rib,
chops
Information
Cut the stem
Cross the stems to allow the
steam to pass
Stir at mid of cooking
Stir at mid of cooking
Stir at mid of cooking
Stir at mid of cooking
Stir at mid of cooking
Weight / pieces
250 g
450 g
400 g
Cooking time
13 – 16
33 – 37
6 – 12
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