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- Wash and cut vegetables as usual

- Fill single or mixed into the Vacuum Steamer

-  Add 2 - 8 tbsp water* (cover slightly)

-  Form the desired water seal WS 1 - WS 2 = crispy / WS 3 = cooked)

- Once the seal has been affixed, you must observe the minimum cooking time of the longest cooking vegetable.

The food can also continue cooking for as long as desired at level 1 or in the cooking box.

Season, gratinate or refine with butter as desired.

Tip: The steam plate can also be used additionally for vegetables.

*Root vegetables need a little more water. In the case of leafy vegetables, the residual moisture from washing is sufficient. Potatoes need more water than other vegetables and the seal should be applied again after 10 – 15 minutes.

 

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