Whirlpool JQ 276 BL, JQ 280 BL, JQ 276 SL, JQ 280 WH, JC 213 WH recipe book [EN]

R

ECIPE COOKBOOK FOR

STEAM COOKING

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 NOT ‘ROUGHEN

UP’ THE 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 POTAT O AND GOATS’ CHEESE 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

SERVES 2SERVES 2

INGREDIENTSINGREDIENTS

250G PUMPKIN, PREPARED WEIGHT

30G COUS-COUS

15

G (3 TBSPN) SLICED LEEK

300

ML VEGETABLE STOCK

30

ML (2 TBSPN) CREAM

SALT AND PEPPER

PEEL AND DICE THE PUMPKIN, ADD THE LEEK AND COOK IN THE STEAMER USING THE

S

TEAM PROGRAM FOR 500G OF VEGETABLES WITH 100 ML OF VEGETABLE STOCK.

R

EMOVE THE PUMPKIN FROM THE OVEN, ADD THE REMAINING VEGETABLE STOCK, THE

COOKING JUICE AND THE CREAM, THEN BLEND THOROUGHLY.

S

EASON WITH SALT AND PEPPER, POUR THE CREAMED SOUP INTO THE BOTTOM OF

THE STEAMER, ADD THE COUSCOUS AND COOK ON JET POWER FOR 3 MINUTES.

C

OMPLETE THE DISH WITH A DRIZZLE OF EXTRA VIRGIN OLIVE OIL.

C

OOKING: PROGRAM 2. TIME: 8 MINUTES + 3 MINUTES ON JET POWER

Nutritional value Tot. x portion x 100g

KJ 1169 585 187

Kcal 278 139 45

Protein (g) 8,5 4,3 1,4

Fat (g) 12,7 6,4 2,1

Carbohydrate (g) 34,7 17,4 5,6

Fibre (g) 2,3 1,2 0,4

SWEET AND SOUR VEGETABLES WITH S OYA SAUCE AND GINGER

SERVES 2SERVES 2

INGREDIENTSINGREDIENTS

250G MIXED VEGETABLES, PREPARED WEIGHT

(

CAULIFLOWER, COURGETTES, FENNEL, PEPPERS)

5

ML (1 TEASP) MILD MUSTARD

15

ML (1 TBSPN) WHITE VINEGAR

15

ML (1 TBSPN) EXTRA VIRGIN OLIVE OIL

10

ML (2 TEASP) SOYA SAUCE

FRESH GINGER, AROUND 3G (½ - 1 TEASP

CHOPPED)

8

G (3/4 TBSPN) SUGAR

10

ML (2 TEASP) WATER

SALT AND PEPPER

WASH AND CHOP THE VEGETABLES INTO EVEN SIZED PIECES AND COOK THEM IN

THE STEAMER USING THE STEAM PROGRAM FOR 250G OF VEGETABLES WITH 100ML

WATER IN THE BOTTOM.

M

AKE THE MARINADE BY BRINGING TO THE BOIL THE SUGAR, WHITE VINEGAR AND

WATER. REMOVE FROM THE HEAT AND ADD THE MUSTARD, EXTRA VIRGIN OLIVE OIL,

SALT AND PEPPER, SOYA SAUCE AND FINELY CHOPPED GINGER.

P

OUR THE MARINADE OVER THE VEGETABLES YO U HAVE JUST REMOVED FROM THE

OVEN, COVER AND ALLOW TO REST SO THAT THEY SOAK UP ALL THE FLAVOURS.

I

F YOU LIKE, GARNISH WITH SOME FRESH CHOPPED PARSLEY.

COOKING: PROGRAM 2. TIME: 5 MINUTES 15 SECONDS

Nutritional value Tot. x portion x 100g

KJ 887 444 297

Kcal 211 106 70

Protein (g) 5,3 2,7 1,8

Fat (g) 14,4 7,2 4,8

Carbohydrate (g) 15,3 7,7 5,1

Fibre (g) 5,1 2,6 1,7

PEA AND AVOCADO SALAD WITH LOW-FAT YOGHURT

SERVES 2SERVES 2

INGREDIENTSINGREDIENTS

150G FROZEN PEAS

1

RIPE AVOCADO

80

ML CREAMY YOGHURT

JUICE OF ½ LEMON

SALT

WHITE

PEPPER

COOK THE PEAS IN THE STEAMER USING THE STEAM PROGRAM FOR 150G OF FROZEN

VEGETABLES WITH 100ML OF WATER.

P

EEL AND DICE THE AVOCADO. SEASON THE AVOCADO WITH A LITTLE SALT, PEPPER

AND LEMON JUICE.

M

EANWHILE ALLOW THE PEAS TO COOL OFF A LITTLE, THEN ADD THEM TO THE

YOGHURT. ARRANGE THE PEAS ON A SERVING PLATE WITH THE AVOCADO ON TOP. IF

YOU LIKE, ADD A DRIZZLE OF EXTRA VIRGIN OLIVE OIL.

C

OOKING: PROGRAM 3. TIME: 5 MINUTES

Nutritional value Tot. x portion x 100g

KJ 2125 1063 560

Kcal 507 254 134

Protein (g) 18,1 9,1 4,7

Fat (g) 38,1 19,1 10,1

Carbohydrate (g) 25,4 12,7 6,7

Fibre (g) 5,1 2,5 1,3

VEGETABLESVEGETABLESFROZEN VEGETABLES

3

CREAM OF PUMPKIN SOUP WITH COUS-COUS