Benefits Of Steam Cooking; The Food Pyramid - TEFAL VS4001 VITACUISINE Manual

3545 Tefal VitaCuisine Recipe 04/06 27/4/06

Benefits of steam cooking

Welcome to the world of Tefal steam cooking!
H
ealthier, more nutritious dishes may easily be prepared by
steaming and the results are colourful and naturally flavoursome.
The true versatility and benefits of steaming can now be explored.
Your Tefal steamer is suitable for most foods and a surprising
variety of recipes.
BALANCED NUTRITION
The VitaCuisine steamer allows you to prepare a tasty and well
balanced meal in one easy step. Thanks to the individual baskets and
cooking tray, vegetables, rice, fish, meat, fruits and desserts can be
cooked simultaneously.
PRESERVING VITAMINS
The steamers's gentle yet quick cooking system retains more vitamins
and micronutrients.
LESS FAT
Steam cooking is ideal for fish, chicken and lean meat. The specific
cooking tray helps retain the essential fat, Omega 3 in oil-rich fish
like salmon, sardines, mackerel, trout, herring, and fresh tuna.
MORE FRUITS AND VEGETABLES
The steaming process is easy and efficient. Steaming can help to
increase your daily consumption of fruit and vegetables.
Now you are ready to create a delicious and well-balanced meal in one.
The following recipes include a balance of health conscious dishes
plus some good traditional favourites such as Chicken Supreme and
Steamed Sponge Pudding. We hope these inspire you to create even
more dishes in your Tefal Steamer.
Get steaming!
09:22 Page 2
...Eat less fat, less sugar,
less salt, but more fruit,
vegetables and fish...
Fats, Oils & Sweets
USE SPARINGLY
Milk, Yogurt & Cheese Group
2-3 SERVINGS
Vegetable Group
3-5 SERVINGS

The food pyramid

Balance in practice: An explanation of the food groups
T
o simplify our nutritional needs, it is usual to classify foods into
7 groups according to their principal components and their
particular nutritional benefits. Ideally, a food from each group should
be consumed daily. However, it is possible for the body to adapt and
postpone a temporary deficiency in a food group, provided that it is
compensated for in the days following.
Meat, Poultry, Fish,
Eggs & Nuts
2-3 SERVINGS
Fruit Group
2-3 SERVINGS
Bread, Dry Beans,
Cereal, Rice &
Pasta Group
6-11
SERVINGS
03