User manual

Steam Cooking

The Steam Cooking method of preparation is suitable for all types

of food, fresh or frozen. It can be used for cooking, warming, defrost-

ing, poaching, or blanching vegetables, meat, fish, pasta, rice, sweet

corn, semolina and eggs.

A complete menu can be prepared at one time, on the serving dishes,

irrespective of quantity or cooking time.

For information, see Table.

Steam Cooking table

Type of food

Steam Cooking

Water via wa-

ter drawer

Tempe-

rature

°C

Oven

level

Time in

mins.

Risotto 400 96 2 25-30

Rice (with liquid 1:1) 550 96 2 35-40

Cornmeal (polenta, with liquid

1:3)

550 96 2 35-40

Jacket potatoes, medium-sized 700 96 2 45-55

Boiled potatoes 550 96 2 35-40

Ratatouille 400 96 2 25-30

Brussels sprouts 550 96 2 30-35

Cauliflower, whole 700 96 2 40-45

Sauerkraut 700 96 2 50-60

Tomatoes, whole 250 75 2 15-20

Beetroot, whole 550 96 2 60-70

Kohlrabi/celery /fennel,

sliced

550 96 2 35-40

Courgettes, sliced 400 96 2 20-25

Carrots, sliced 550 96 2 30-35

Defrosting vegetables 550 60 2 30-35

Defrosting and cooking vegeta-

bles

550 96 2 30-35

Blanching vegetables 250 96 2 12-15