Philips HD9139 - Инструкция (Страница 12)

Food steaming table
Food to be
steamed
Amount Suggested herbs/spices for flavour
booster
Steaming time
(min)
Asparagus 400g Lemon balm, bay leaves, thyme 13-15
Broccoli 400g Garlic, crushed red chilli, tarragon 16-18
Cauliflower 400g Rosemary, basil , tarragon 16-18
Chicken fillet 250g Curry, rosemary, thyme 30-35
Fish fillet 250g Dry mustard, allspice, marjoram 10-12
Soup 250ml Herbs/spices to taste 12-16
Eggs 6-8 - 15
Preset steaming times of menu buttons (Fig. 18)
Tips for steaming food
Vegetables and fruits
- Cut off thick stems from cauliflower, broccoli and cabbage.
- Steam leafy, green vegetables for the shortest possible time, because they lose colour easily.
- Do not thaw frozen vegetables before you steam them.
Meat, poultry, fish, seafood and eggs
- Tender pieces of meat with a little fat are most suitable for steaming.
- Wash meat properly and dab it dry, so that as little juice as possible drips out.
- Always place meat below other food types.
- Puncture eggs before you put them in the steamer.
- Never steam frozen meat, poultry or seafood. Always let frozen meat, poultry or seafood thaw
completely before you put it in the steamer.
- If you use the duo bowl, condensation drips from the duo bowl into the steaming bowl. Make
sure the flavours of the food in the duo bowl and the steaming bowl go well together.
- Leave gaps between the pieces of food. Put thicker pieces nearer the outside of the steaming
bowl.
- If the steaming bowl is very full, stir the food halfway through the steaming process.
- Small amounts of food require a shorter steaming time than large amounts.
- You can add food during the steaming process. If an ingredient needs a shorter steaming
time, add it later. Make sure that the food is well done before you eat it.
- If you lift the lid, steam escapes and steaming takes longer.
- Food continues to be steamed for some time when the steamer switches to the keep-warm
mode, so if the food is already very well done, remove it from the steamer when the steaming
menu is finished.
- If the food is not done, set a longer steaming time. You may need to put some more water in
the water tank.
Flavour Booster
- Thyme, coriander, basil, dill, curry and tarragon are some of the herbs and spices that you can
put in the Flavour Booster. You can combine them with garlic, caraway or horseradish to
enhance flavour without adding salt. We advise you to use 1/2 to 3tsps of dried herbs or spices.
Use more if you use fresh herbs or spices.
Note: For more tips about herbs, and spices to use in the Flavour Booster, see the food steaming table
above.
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