Blanching with steam
You can use your steam oven to blanch
vegetables to prepare them for free
-
zing.
Blanching (short heat treatment) is usu
-
ally necessary so that the enzymes
which are contained in the vegetables
are made inactive. Active enzymes
cause changes in colour and also bre
-
ak down substances, for example vit
-
amin C.
As a rule, fruit can be frozen raw.
Only a few varieties which go brown ea
-
sily (apples, pears) should be blanched
first.
Procedure:
^ Put the prepared vegetables (clea-
ned, washed, chopped etc.) into a
perforated cooking container.
^ Place the container on the rack in the
oven and insert the drip tray at the lo-
west runner level.
^
Blanch using COOK Universal Q
at a temperature of 90 °C.
^
Set a time of 1-2 minutes.
^
Press Start.
^
Once blanched, plunge the vegetab
-
les into cold water to cool them down
quickly. You can then freeze them
when they have dried off
thoroughly.
Disinfecting baby bottles
The steam oven can be used to disin
-
fect baby bottles and other containers.
Check beforehand that all parts, teats
etc., are declared by the manufacturer
to be heat resistant to 100 °C.
Procedure:
^
Place the drip tray on the first runner
level and place the rack above it.
^
Dismantle, clean and thoroughly rin
-
se the bottles and space the individu
-
al parts out on the rack, ensuring that
they do not touch one another. This
allows the hot steam to reach them
from all sides.
^ Select COOK Universal Q. The re-
commended temperature of 100 °C is
suitable for disinfection.
^ Set a time of at least 30 minutes.
^ Allow to dry naturally and use as
soon as possible after disinfection.
All parts of the bottles must be com
-
pletely dry before they are reassem
-
bled to keep them germ free.
Blanching
45
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