Philips HD9189 User Manual Page 15
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- Table of contents
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Food to be
steamed
Amount Steaming time
(min)
Suggested herbs/spices for
Aroma Infuser
Asparagus 500g 15-20 Thyme, basil, lemon
Baby corn 200g 5-8 Chives, chilli, paprika
Green beans 500g 15-20 Parsley, lemon, garlic
Broccoli 400g 20 Garlic, crushed red chilli,
tarragon
Carrots 500g 20 Parsley, dry mustard, chives
Cauliower orets 400g 20 Rosemary, basil, tarragon
Celeriac (in cubes) 300g 15-20 Cumin, white pepper, chilli
Chicken leg 1pc 25 Black pepper, lemon, paprika
Corncob 500g 30-40 Parsley, garlic, chives
Courgette (sliced) 500g 10 Dill, sage, rosemary
Couscous 150g + 250ml
water
10-15 Cumin, coriander, cloves
Eggs 6pcs 12-15 -
Fruit 500g/4pcs 10-15 Cinnamon, lemon, cloves
Peas (frozen) 400g 20-25 Rosemary, cumin, parsley
Potatoes 400g 25-30 Parsley, chives, garlic
Prawns 200g 5 Curry powder, saffron, lemon
Puddings 4 bowls 20 Cinnamon, cloves, vanilla
Rice 150g + 300ml
water
35 Pandan, parsley, cumin
250g + 500ml
water
35 Pandan, parsley, cumin
Salmon 450g 12-15 min. Dill, parsley, basil
White sh 450g 10-15 Dry mustard, allspice, marjoram
- 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 avour 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.
- The aroma infuser is most effective for food cooked in the bottommost basket, which is placed
directly on the drip tray.
- For more tips about herbs, spices and liquids to use in the Aroma Infuser, see the food steaming
table above.
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