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Advantages
• Extremely short preheating time
• Excellent food consistency
• Conserves nutrients, color
• No added fats or oils
• Cook different products at same time with no taste transfer
• Can be partially unloaded for serving convenience
• No need to boil water in pots
Cooking examples
• Cooking preparations
Tomatoes concasees, garnish, mushrooms, blanched vegetables for stuffing, peeling, etc.
• Starters, appetizers
Scrambled, poached or boiled eggs; vegetable pate, asparagus, stuffed vegetable, canneloni
• Entrees
Cooked beef, ham, turkey legs, steamed fish, chicken breasts
• Sides
Rice, dumplings, pasta, fresh and frozen vegetables, boiled potatoes
Cooking methods
• Steaming
• Stewing
• Blanching
• Poaching
• Simmering
• Soaking
• Thawing
• Rethermalizing
•Preserving
Steam Mode
moist heat at 212°F(100°C)