General notes
27
This section contains general informa‐
tion. Y
ou will find more detailed infor‐
mation about particular foods and how
to cook them in the other sections.
The advantages of cooking
with
steam
Almost all vitamins and minerals are re‐
tained as the food is not immersed in
wat
er.
Cooking with steam also retains the
true tast
e of the food better than con‐
ventional cooking. We therefore recom‐
mend seasoning the food after it has
been cooked. Food also retains its
fresh, original colour.
Suitable containers
Cooking containers
This steam oven is supplied with stain‐
less st
eel cooking containers. Other
containers, in a variety of sizes, both
perforated and solid, are available as
optional extras (see "Optional accesso‐
ries"). This enables you to choose the
most suitable container for the food you
are preparing.
It is best to use perforated containers
for st
eam cooking. The steam can
reach the food from all sides and the
food is cooked evenly.
Your own containers
You can also use your own containers.
However
, please note the following:
– Containers must be heat-resistant to
100
°C and able to withstand hot
steam. With plastic containers please
check with the manufacturer that
they are suitable for use in a steam
oven.
– Thick-sided containers made from
por
celain, china or stoneware, for ex‐
ample, are not very suitable for
steam cooking. They do not conduct
heat well and as a result cooking du‐
rations will be considerably longer
than those given in the charts.
– Place the cooking containers on the
r
ack and not on the oven floor.
– Ensure that there is a gap between
the upper rim of the container and
the t
op of the cooking compartment
to allow sufficient steam into the con‐
tainer.
Condensate tray
When using perforated containers,
place the con
densate tray on the lowest
shelf level to collect any drops of liquid
and allow them to be removed easily.
You can also use the condensate tray
as a cooki
ng container if necessary.
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General
Weight and Dimensions
