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–
When cooking meat without adding
any additional liquid to the
container, the meat juices can be
used to for making gravy and
sauces. Put the meat and other
ingredients, e.g. vegetables, in a
perforated container. Place a solid
container underneath to catch the
juice.
–
If you wish to add additional liquid
when cooking meat using Steam with
pressure °, it is very important not
to add too much liquid as this can
cause the container to boil over. If
necessary add liquid, e.g. stock,
after cooking.
– When using Steam with pressure
°, cooking will only take approx.
half the time it would take with
conventional cooking.
–
To avoid any transfer of tastes
caused by moisture dripping down
from above, solid containers should
be placed above any perforated
containers.
–
Yeast dough can be put in the oven
to prove.
Select Steam without pressure P,
and reduce the recommended
temperature to 40 °C. Cover the
dough.
Practical tips
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