Food Steaming Table; Flavour Booster - Philips HD9120 Manual De Instrucciones

EnglisH
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Food steaming table

Food to be
steamed
Asparagus
Broccoli
Cauliflower
Chicken fillet
Fish fillet
Rice
Soup
Eggs
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 more than one steaming bowl, condensation drips from the upper steaming bowl or
bowls into the lower steaming bowl. Make sure the flavour of the food in the different steaming
bowls 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.
- If you only use one steaming bowl, the food requires a shorter steaming time than when you
use 2 or 3 steaming bowls.
- Food in the lowest steaming bowl is ready more quickly than food in the higher steaming bowls.
If you use more than one steaming bowl, let the food cook 5-10 minutes longer. Make sure that
the food is well done before you eat it.
- 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.
- 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
Amount
400g
400g
400g
250g
250g
200g
(+300ml water)
250ml
6-8
Suggested herbs/spices for
flavour booster
Lemon balm, bay leaves, thyme
Garlic, crushed red chilli, tarragon
Rosemary, basil , tarragon
Curry, rosemary, thyme
Dry mustard, allspice, marjoram
-
Herbs/spices to taste
-
Steaming time
(min)
13-15
16-18
16-18
30-35
10-12
40
12-16
15