General notes
48
This section contains general
information. Y
ou will find more detailed
information about particular foods and
how to cook them in the other sections.
The advantages of cooking
with s
team
Almost all vitamins and minerals are
re
tained as the food is not immersed in
water.
Cooking with steam also retains the
true tast
e of the food better than
conventional cooking. We therefore
recommend 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
stainless st
eel cooking containers.
Other containers, in a variety of sizes,
both perforated and solid, are available
as optional extras (see "Optional
accessories"). This enables you to
choose the most suitable container for
the food you are preparing.
It is best to use perforated containers
for steam coo
king. 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 no
te 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
porcel
ain, china or stoneware, for
example, are not so suitable for
steam cooking. They do not conduct
heat well and as a result cooking
durations will be considerably longer
than those given in the charts.
– Place the cooking containers on the
rack an
d not on the oven floor.
– Ensure that there is a gap between
the upper rim of the container and
the t
op of the cook
ing compartment
to allow sufficient steam into the
container.
Condensate tray
When using perforated containers,
place the cond
ensate 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 cooking contai
ner if necessary.
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