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Tips on steaming
We recommend using:
–
Steam with pressure ° 120 °C for
rapidly cooking robust foods.
–
Steam without pressure P 100 °C
for gently cooking delicate foods.
–
You can select any shelf level. You
can also cook on several levels at
the same time. This will not alter the
cooking duration.
–
When cooking frozen food, e.g.
vegetables, ensure that any large
clumps frozen together are broken
up first so that they cook evenly. The
cooking duration is approximately
the same as for fresh vegetables.
– Frozen and fresh vegetables which
take the same length of time to cook
can be cooked together.
– Cooking with steam retains the true
taste of the food better than
conventional cooking. Therefore food
should not be seasoned until after it
has been cooked.
–
Only fill solid containers
3
/
4
full with
liquid.
–
Dried foods like pasta and rice must
be cooked in liquid. Pasta should be
well covered with liquid. With rice,
pulses etc. the proportion of food to
liquid should be 1:1.
–
When cooking pasta and noodles,
follow the manufacturer's instructions
on the packaging regarding cooking
duration.
–
Cooking liquids do not boil away.
They are either absorbed by the
food, as with rice and pasta, or they
remain in the dish to form a sauce,
as with casseroles. The sauce can
then be thickened or added to after
cooking.
– You can thicken sauces in the steam
oven by adding flour and butter to
liquid (40 g flour and 40 g butter to
0.5 litres liquid).
– Grease perforated containers
beforehand if used for cooking fish in
its skin, and solid containers if used
for cooking dishes containing eggs.
Practical tips
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