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KR_PV_PREP&COOK_8080015136_148x210 13/07/15 09:07 Page12
■ 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
Food
Vegetables
Old potatoes
New potatoes
Asparagus
Broccoli
Carrots
Celery
Celeriac
Cauliflower
Cabbage
(red or white)
Courgettes
Spinach
Fennel
Green beans
Turnips
Green peas
Leeks
Peppers
Pumpkins
■ 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.
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Type
Quantity
Fresh
1.2 kg
Fresh
1 kg
Fresh
800 g
Fresh
1 piece / 600 g
Frozen
1 kg
Fresh
1.2 kg
Fresh
800 g
Fresh
800 g
Fresh
1 piece / 1 kg
½ piece /
Fresh
600 g
Fresh
1.2 kg
Fresh
500 g
Frozen
750 g
2 pieces /
Fresh
600 g
Fresh
800 g
Frozen
1 kg
Fresh
1 kg
Fresh
800 g
Frozen
800 g
Fresh
800 g
Fresh
800 g
Fresh
1 kg
Cooking time
Recommendations
and program
35 min / P2
30 min / P2
Peel and remove 3 cm from
30 min / P2
30 min / P2
Cut into small florets
30 min / P2
40 min / P2
35 min / P2
In 3-4 cm pieces
30 min / P2
35 min / P2
Cut into small florets
35 min / P2
30 min / P2
20 min / P2
cooking for 10 min
25 min / P2
Slice thinly and sprinkle
35 min / P2
with orange zest
35 min / P2
35 min / P2
35 min / P2
20 min / P2
25 min / P2
30 min / P2
25 min / P2
30 min / P2
Ideal for pureeing
In pieces
Whole
the end
Cut in slices
In 2 cm cubes
Slice thinly
Slice
Mix after
In quarters
Shell peas
Cut in slices
In wide rings
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