The flavour of dishes can be
enhanced by adding
aromatic ingredients such as herbs or
spices to the liquid. The flavoured
broth is then perfect for making a
sauce.
The following are particularly suited
for aromatic cooking:
→ Fresh herbs: thyme, sage, rosemary,
tarragon, basil, marjoram, chervil.
→ Spices: nutmeg, cinnamon sticks,
bay leaves, juniper berries, ground
coriander.
→ Vegetables: shallots, fennel, spring
onions, celery, garlic.
Warning
Damage caused by using
incorrect quantity of liquid
Using too little liquid can
cause the pan to overheat.
Always fill with sufficient liquid to
allow steam to be generated. This
prevents the pot from "boiling dry"
and prevents damage to the pot and
hob.
Overfilling can result in scalding due
to the contents spilling or burns due
to the pan tipping.
→ Never overfill the ecompact round
with water and food.
→ Fill the ecompact round evenly.
When cooking foods with different
cooking times together, remember to
observe each of the cooking times.
The food with the longest cooking
time is put in first, and the others later.
The cooking times shown are guide-
lines and depend on the following:
→ The size and quality of the food.
→ If more food is added while steam-
ing, the cooking time for the added
ecompact round
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