Philips HD9150 Manual page 13

Food steaming table
Food to be
steamed
Asparagus
Baby corn
Green beans
Broccoli
Carrots
Cauliflower florets
Celeriac (in cubes)
Chicken leg
Corncob
Courgette (sliced)
Couscous
Eggs
Fruit
Peas (frozen)
Potatoes
Prawns
Puddings
Rice
Salmon
White fish
tips for steaming food
aroma infuser
- Rosemary, thyme, coriander, basil, dill, curry and tarragon are some of the herbs and spices that
you can put in the Aroma Infuser. You can combine them with garlic, caraway or horseradish to
enhance flavour without adding salt. We advise you to use 1/2 to 3tsps of dried herbs or spices.
Use more if you use fresh herbs or spices.
- For more tips about herbs, spices and liquids to use in the Aroma Infuser, see the food steaming
table above.
- Putting a little oil on the food improves the effect of the Aroma Infuser and also gives the food a
fuller taste.
- For the best result, chop the herbs into fine pieces and fill the aroma infuser evenly.
Amount
500g
200g
500g
400g
500g
400g
300g
1pc
500g
500g
150g + 250ml
water
6pcs
500g/4pcs
400g
400g
200g
4 bowls
150g + 300ml
water
250g + 500ml
water
450g
450g
Steaming time
(min)
15-20
5-8
15-20
20
20
20
15-20
25
30-40
10
10-15
12-15
10-15
20-25
25-30
5
20
35
35
12-15 min.
10-15
EnglisH
Suggested herbs/spices for
Aroma Infuser
Thyme, basil, lemon
Chives, chilli, paprika
Parsley, lemon, garlic
Garlic, crushed red chilli,
tarragon
Parsley, dry mustard, chives
Rosemary, basil, tarragon
Cumin, white pepper, chilli
Black pepper, lemon, paprika
Parsley, garlic, chives
Dill, sage, rosemary
Cumin, coriander, cloves
-
Cinnamon, lemon, cloves
Rosemary, cumin, parsley
Parsley, chives, garlic
Curry powder, saffron, lemon
Cinnamon, cloves, vanilla
Pandan, parsley, cumin
Pandan, parsley, cumin
Dill, parsley, basil
Dry mustard, allspice, marjoram
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