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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.
– Frozen fish should be partially
defrosted before cooking. We
recommend using the "Defrost"
function (see "Defrosting" for more
information).
–
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.
–
Soak pulses and grains in cold water
before cooking.
Pulses and grains swell during
cooking and so need to be cooked in
liquid. The ratio of pre-soaked pulses
and grains to water is 1:1.
–
Rice also swells when cooked and
should be cooked in liquid. The
proportion of food to liquid will vary
depending on the type of rice and
how it has been pre-treated. With
parboiled rice, basmati rice and wild
rice, the proportion of food to liquid
should be 1:1, with brown rice 1:1.5
and risotto rice 1:2.
– Dry pasta and noodles should be
well covered with liquid. Reduce the
cooking time recommended on the
packaging by about
1/
3
as the pasta
will start to swell during the heating
up time.
– Cooking liquids do not boil away.
They are either absorbed by the
food, as with rice and pasta, or they
remain in the dish as with casseroles.
The liquid can then be used for
making a sauce, e.g. by adding
crème fraîche.
Practical tips
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