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STEAM IS USED EVERY DAY BY MORE AND
MORE PEOPLE FOR FOOD PREPARATION
AS IT IS CONSIDERED ONE OF THE
HEALTHIEST METHODS OF COOKING.
S
UITABLE FOR MOST FOODS AND
A SURPRISING VARIETY OF RECIPES,
STEAMING GOES FROM COOKING
VEGETABLES TO DIFFERENT FOODS LIKE FISH, MEAT AND FRUITS!
S
TEAMING IS A MOIST COOKING METHOD, USING THE NATURAL
CONVECTION OF HEAT THAT IS TRAVELING IN AIR, STEAM OR LIQUID.
T
HIS GIVES TENDER RESULTS BECAUSE FOODS ARE NOT EXPOSED TO
INTENSE, DRY HEAT AS WITH OTHER COOKING METHODS.
A
S A RESULT STEAMING RETAINS THE VITAMINS, NUTRIENTS,
SHAPE AND TEXTURE MUCH BETTER THAN OTHER METHODS OF
PREPARATION.
M
OREOVER, THE FOOD RETAINS ITS TEXTURE SIMPLY BECAUSE HEAT
GENERATED FROM THE STEAM SLOWLY DIFFUSES THROUGH THE
INGREDIENTS TO CREATE A UNIFORM HEATING ENVIRONMENT.
U
NLIKE OTHER COOKING METHODS STEAM DOES NOTROUGHEN
UPTHE CELLULAR STRUCTURE OF THE FOOD TISSUES OR THEIR
AROMATIC COMPOSITIONS. THE INDIVIDUAL FLAVOURS OF THE
DISHES UNFOLD BETTER SO SALT AND SPICES CAN BE ADDED
SPARINGLY.
T
HE STEAMER ACCESSORY IS DESIGNED TO PERFORM STEAMING IN
THE MICROWAVE IN THE MOST OPTIMAL WAY. THE WATER IN THE
BOTTOM PART OF THE STEAMER HEATS UP AND STEAMS THE FOOD
PLACED IN THE INSERT.
S
TEAM PRODUCED FROM THE HEAT OF THE LIQUID BUILDS
UP INSIDE THE STEAMER, COOKING FOOD IN A VERY MOIST
ATMOSPHERE PRESERVING THE VITAMINS AND MINERALS OF THE
FOOD, AS WELL AS FLAVOURS, HELPING TO PREPARE TASTY DISHES
IN A VERY SIMPLE WAY!
E
NJOY YOUR STEAMED DISHES PREPARED WITH YOUR WHIRLPOOL
MICROWAVE!
STEAMING, AN OPTIMAL COOKING
METHOD TO PRESERVE THE
VITAMINS AND MINERALS
OF THE FOOD, AS WELL AS
FLAVOURS, HELPING, TO PREPARE
TASTY DISHES IN A VERY SIMPLE
WAY!
VEGETABLES
CREAM OF PUMPKIN SOUP WITH COUS-COUS PAG 3
SWEET AND SOUR VEGETABLES WITH SOYA
SAUCE AND GINGER PAG 3
FROZEN VEGETABLES
PEA AND AVOCADO SALAD WITH
LOW-FAT YOGHURT PAG 3
ARTICHOKE HEARTS WITH CHEESE SAUCE PAG 4
POTATOES AND ROOT VEGETABLES
WARM POTATO AND GOATSCHEESE SALAD PAG 4
RICE
BASMATI RICE WITH CHICKEN AND SOYA SAUCE PAG 4
PILAF RICE WITH VEGETABLES AND PRAWNS PAG 5
PASTA
TAGLIOLINI WITH ARAME SEAWEED AND
FILLETS OF SOLE PAG 5
FRESH TAGLIATELLE WITH MUSHROOMS
AND BEAN SPROUTS PAG 5
FILLETS OF FISH
FILLETS OF PLAICE WITH LEMON AND CAPERS PAG 6
SALMON MARINATED WITH DILL PAG 6
CHICKEN
SOUSED BREAST OF CAPON PAG 6
CHICKEN BITES WITH ALMOND PAG 7
FRUIT
AMARETTI AND HAZELNUT-STUFFED APPLES PAG 7
CINNAMON FLAVOURED PEARS PAG 7
INDEX
2


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