Steaming In 5 Steps - stockli Steamer program Mode D'emploi

Steaming in 5 steps

1. Preparation
Prepare the required ingredients in advance. Cut the vegetables into pieces of equal size. Please
note that larger pieces take longer to steam than smaller ones.
2. Adding liquid
Water, stock, bouillon or gravy can be used for steaming. Add the liquid, until it reaches the
desired fill level between the min. and max. marks (the maximum of 1 litre evaporates in approx.
60 minutes). If the fill level is low, add hot liquid to avoid slowing the steaming process down.
3. Seasoning
The minerals, vitamins and flavouring agents in food are better preserved with steaming.
Seasoning is therefore not necessary. If the food is to take on certain tastes or flavours, stock,
bouillon or gravy can be added.
4. Loading the strainers
Firmer or larger pieces with longer steaming times
should be placed at the bottom. The strainers should
only be filled to three quarters of their capacity at the
most, as the steam is unable to rise properly if they
are too full. Similarly, steaming times are reduced
when the strainers are loaded lightly.
5. Steaming
Add the liquid, place one or both strainer inserts on the
appliance, close the lid and switch the unit on by setting
the desired steaming time (information on steaming
times can be found in the recipe booklet). When the
preset steaming time has elapsed, a short buzzer
sounds and the steamer is automatically switched off.
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