Recipe Book

• Carrots, peeled and diced
• Cauliflower, washed and divided into florets
• Onions, peeled and sliced
• Fennel, peeled and sliced
• Celery, cleaned and diced
• Leeks, cleaned and sliced
After cooking:
• 50 g butter
• If desired, pepper and salt
Method:
Arrange vegetables in a steam dish with a perforated insert. After cooking, pour over mel-
ted butter and sprinkle with pepper and salt, if required.
– Amount of water to be put into the water drawer: 600 ml
– Time in the steamer: 35 minutes
– Shelf position: 1
16 - SHELL TOMATOES
Method:
Cut a cross in the top of the tomatoes, place into a steam dish with a perforated insert and
put it into the oven.
After the end of the cooking time, cool down the tomatoes with ice-cold water and remove
the skin.
– Amount of water to be put into the water drawer: 300 ml
– Time in the steamer: 1 minutes
– Shelf position: 1
17 - POTATOES IN THEIR JACKET
Ingredients:
• 1,000 g medium-sized potatoes
Method:
Wash the potatoes and place into a glass bowl.
– Amount of water to be put into the water drawer: 650 ml
– Time in the steamer: 50 minutes
– Shelf position: 1
18 - BOILED POTATOES
Ingredients:
• 1,000 g potatoes
Method:
Peel the potatoes and cut into equal-sized quarters. Put the potatoes into a steam dish with
a perforated insert and season with salt.
– Amount of water to be put into the water drawer: 650 ml
– Time in the steamer: 40 minutes
16 Uses, tables and tips