Whirlpool JQ 276 BL, JQ 280 BL, JQ 276 SL, JQ 280 WH, JC 213 WH recipe book [EN]
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ECIPE COOKBOOK FOR
STEAM COOKING
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!
INDEX
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!
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
CREAM OF PUMPKIN SOUP WITH COUS-COUS
SERVES 2SERVES 2
INGREDIENTSINGREDIENTS
250G PUMPKIN, PREPARED WEIGHT
30G COUS-COUS
G (3 TBSPN) SLICED LEEK
15
VEGETABLESVEGETABLESFROZEN VEGETABLES
ML VEGETABLE STOCK
300
ML (2 TBSPN) CREAM
30
SALT AND PEPPER
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
PEEL AND DICE THE PUMPKIN, ADD THE LEEK AND COOK IN THE STEAMER USING THE
TEAM PROGRAM FOR 500G OF VEGETABLES WITH 100 ML OF VEGETABLE STOCK.
S
EMOVE THE PUMPKIN FROM THE OVEN, ADD THE REMAINING VEGETABLE STOCK, THE
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COOKING JUICE AND THE CREAM, THEN BLEND THOROUGHLY.
EASON WITH SALT AND PEPPER, POUR THE CREAMED SOUP INTO THE BOTTOM OF
S
THE STEAMER, ADD THE COUSCOUS AND COOK ON JET POWER FOR 3 MINUTES.
OMPLETE THE DISH WITH A DRIZZLE OF EXTRA VIRGIN OLIVE OIL.
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C
OOKING: PROGRAM 2. TIME: 8 MINUTES + 3 MINUTES ON JET POWER
SWEET AND SOUR VEGETABLES WITH S OYA SAUCE AND GINGER
SERVES 2SERVES 2
INGREDIENTSINGREDIENTS
250G MIXED VEGETABLES, PREPARED WEIGHT
CAULIFLOWER, COURGETTES, FENNEL, PEPPERS)
(
ML (1 TEASP) MILD MUSTARD
5
ML (1 TBSPN) WHITE VINEGAR
15
ML (1 TBSPN) EXTRA VIRGIN OLIVE OIL
15
ML (2 TEASP) SOYA SAUCE
10
FRESH GINGER, AROUND 3G (½ - 1 TEASP
CHOPPED)
G (3/4 TBSPN) SUGAR
8
ML (2 TEASP) WATER
10
SALT AND PEPPER
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
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.
AKE THE MARINADE BY BRINGING TO THE BOIL THE SUGAR, WHITE VINEGAR AND
M
WATER. REMOVE FROM THE HEAT AND ADD THE MUSTARD, EXTRA VIRGIN OLIVE OIL,
SALT AND PEPPER, SOYA SAUCE AND FINELY CHOPPED GINGER.
OUR THE MARINADE OVER THE VEGETABLES YO U HAVE JUST REMOVED FROM THE
P
OVEN, COVER AND ALLOW TO REST SO THAT THEY SOAK UP ALL THE FLAVOURS.
F YOU LIKE, GARNISH WITH SOME FRESH CHOPPED PARSLEY.
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COOKING: PROGRAM 2. TIME: 5 MINUTES 15 SECONDS
PEA AND AVOCADO SALAD WITH LOW-FAT YOGHURT
SERVES 2SERVES 2
INGREDIENTSINGREDIENTS
150G FROZEN PEAS
RIPE AVOCADO
1
ML CREAMY YOGHURT
80
JUICE OF ½ LEMON
SALT
PEPPER
WHITE
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
COOK THE PEAS IN THE STEAMER USING THE STEAM PROGRAM FOR 150G OF FROZEN
VEGETABLES WITH 100ML OF WATER.
EEL AND DICE THE AVOCADO. SEASON THE AVOCADO WITH A LITTLE SALT, PEPPER
P
AND LEMON JUICE.
EANWHILE ALLOW THE PEAS TO COOL OFF A LITTLE, THEN ADD THEM TO THE
M
YOGHURT. ARRANGE THE PEAS ON A SERVING PLATE WITH THE AVOCADO ON TOP. IF
YOU LIKE, ADD A DRIZZLE OF EXTRA VIRGIN OLIVE OIL.
OOKING: PROGRAM 3. TIME: 5 MINUTES
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