Special applications
80
Skinning vegetables and fruit
Procedure
Cu
t a cross in the top of tomatoes,
nectarines etc. This will allow the skin
to be removed more easily.
Place
the fruit/vegetables in a perfo‐
rated cooking container.
T
o blanch almonds, it is important to
plunge them into cold water as soon
as they are taken out of the oven,
otherwise the skin cannot be re‐
moved.
Settings
Temperature: 100 °C
Duration: see chart
Food
[min]
Apricots 1
Almonds 1
Nectarines 1
Peppers 4
Peaches 1
Tomatoes 1
Duration
Apple storage
You can treat homegrown apples in the
st
eam oven to increase the length of
time you can store them for. Once trea‐
ted, the apples will keep for 5 to 6
months when stored in a dry, cool and
well-ventilated place. This method is
only suitable for apples and not for oth‐
er types of fruit.
Settings
| Fruit | Apples | Whole | Preserving
or
T
emperature: 50 °C
Duration: 5 minutes
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