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BS ACSeries brochure.fmx 28/7/05 5:20 PM Page 7
Steam cooking
Atmospheric: 100 ºC.
Steam cooking retains all the natural quality of food that would otherwise be lost when
boiled. Savings are logistical as well: no pots, less space required, stoves kept free,
no draining. And food tastes and looks better - with less salt and seasoning required.
Another advantage of steam cooking is that food is not shaken or mixed: for example,
eggs can be placed in the oven in their paper container or set on a tray - cooking is
even and thorough (even large quantities), while the shells are kept perfectly unbroken.
Low temperature: 30/85 ºC.
Low temperature steam (30/85 ºC) cooks to perfection all types of food usually cooked
by bain-marie. The AC Series can even cook different food types at the same time
without any exchange of flavours.
The benefits of low-temperature steam cooking are being increasingly recognised by
people who insist on eating healthy, light and naturally-fragrant food.
Keeps natural nutritional value intact.
Steam-cooked foods are easier to serve.
Perfect cooking of delicate foods.
No need for bain-marie utensils.