Silvercrest SKMH 1100 A1 - Manual (Page 97)

SKMH 1100 A1 95
9. Tips for steaming
Steaming is one of the healthiest ways of
cooking food. Not only are the nutrients and
colour of foods largely retained, the natural
flavour and bite of food cooked this way
make it a pleasure to eat, so salt, fat and
seasoning can be used sparingly.
9.1 Using the steamer baskets
You can use either the deep steamer
basket 3 on its own, or both of them
together , as necessary.
It is not possible to use the shallow steamer
basket 2 without the deep one 3.
9.2 Preparing whole meals
If you are preparing a whole meal and
therefore using both steamer baskets one
above the other, please note that:
• meat and fish should always be cooked
in the lower steamer basket 3 so that
their juices do not run over the other
foods;
• if possible, the heaviest food item should
be cooked in the lower basket 3.
9.3 Cooking times when steaming
The following guide times apply when steaming (see “8. Steaming” on page 92):
Food Quantity Time
Asparagus, whole spears 500 g 30 minutes
Bell peppers (strips about 10 mm in
size) 500 g 12 minutes
Bockwurst with skin 4 sausages 10 minutes
Broccoli, in florets 500 g 15 minutes
Brussels sprouts, whole 500 g 40 minutes
Buttered vegetables, frozen 300 g 22 minutes
Cabanossi 4 sausages 20 minutes
Carrots (slices about 3 mm in size) 500 g 22 minutes
Cauliflower, in florets 500 g 40 minutes
Chicken breast, cut into portions 500 g 10 minutes
Chicken breast, whole 150 g 20 minutes
Courgettes (slices about 5 mm in
size) 500 g 17 minutes
Fennel (pieces about 10 mm in size) 500 g 17 minutes
Fish, whole (trout 250 g) 1 – 2 20 minutes
Green beans, whole 500 g 25 minutes
Kohlrabi (pieces about 10 mm in
size) 500 g 20 minutes
RP93471 Küchenmaschine mit Heizung LB2 Seite 95 Donnerstag, 14. August 2014 3:30 15