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Practical work with the Varoma
This description explains clearly how easy it is to use the Varoma. Observe
the following basic rules for using the Varoma:
• Place enough water in the mixing bowl.
• The bottom of the Varoma dish and tray are both designed with an even
pattern of small slots to guarantee an even distribution of steam in the
Varoma.
• The food should always be positioned so that as many slots as possible
remain unobstructed. Laying the food in “loosely” is usually enough to
ensure this.
• You can cook foods of different consistency and hardness at the same time.
Place food requiring longer cooking at the bottom and food requiring
less cooking at the top, e.g. vegetables in the Varoma dish and fish on the
Varoma tray.
• The vegetables will be evenly cooked if you cut them into similar-sized
pieces. The cooking times stated are approximate. Cooking time varies
depending on quality, ripeness and size of the ingredients as well as your
personal preferences.
• Grease the Varoma dish and tray to make sure that ingredients such as
meat, fish or dough do not stick.
• Do not thicken your sauces and soups until the steaming process is finished.
Thickeners may prevent steam from forming evenly in the mixing bowl and
slow down the overall cooking process.
• You can also turn the Varoma lid upside down and use it as a drip collector
for the Varoma dish and the Varoma tray
1
. It can also be used as a tray
to serve food directly from the Varoma.
IMPORTANT:
30 minutes steam cooking requires 0.5 litre (500 g) of water, for every
additional 15 minutes an additional 250 g of water is required.
ACCESSORIES
Accessories
1
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