The Bellini has a large steaming dish (similar to Thermomix’s Varoma) that sits on top of the jug and allows you steam chicken, vegetables, puddings – anything. Below are eight (hopefully useful) things I’ve learned about the steamer
1. To steam effectively, you must set the temperature to ST. Turn the temperature dial all the way to the top setting (it’s the one after 100). It looks a bit like SF to me, but it’s meant to be ST. Cooking on 100C won’t produce enough steam. So if you want to cook a soup and steam fish at the same time, you must cook your soup on ST, not 100.
2. ST temp is approximately 110C. Thermomix’s Varoma temp is 114. So you will need to allow a longer cooking time when using a Thermomix steamer recipe in your Bellini.
3. Also when using your steamer, please note that it’s a bit of a different design to the Thermomix Varoma (see here for more details if interested). Basically, the TMX steamer contents are exposed to more steam, so again, keep this in mind and increase your cooking times accordingly.
4. To make steaming in the Bellini more effectively, try draping a tea towel over some of the vents in the lid, or placing a piece of baking paper under the lid to keep more steam in (as in the pic above).
5. Always use speed 3 when steaming – this will get more steam to your food.
6. If you are placing food in the bottom of the steaming tray, arrange it around the outside and not in the middle over the hole in the lid or you’ll block all the steam (this took me AGES to learn).
7. Remember that you can also steam in the cooking basket (it’s smaller but much more effective for steaming).
8.[Gratuitous link to my recipe] Steamed puddings are particularly nice – try this one or google Varoma puddings and add on a few minutes cooking time.
This is my second attempt at meringue in the Bellini. It wasn’t a big surprise that it didn’t work at all the first time, as I hadn’t made any effort to read the instructions. This time I read a few different ThermoMix blogs and forums, and eventually devised this method which worked perfectly for me. Continue reading
Like the peeling garlic tip that I posted previously, this is a ThermoMix trick that I tested in the Bellini. I know it’s probably not life changing to separate the odd egg or two, but it’s still a pretty cool trick and would be handy if you were doing multiple eggs for a pavlova or meringues.
1. Put the measuring cup in your lid. If you turn the cup clockwise as far as it will go, it will ‘lock’ – you don’t want to lock it, so loosen it a little if it is locked in. Continue reading