Steam cooking
68
Menu cooking (cooking whole
meals) - manually
Before cooking meals with the Menu
cooking functi
on switch off the steam
reduction system (see "Settings -
Steam reduction").
You can use the steam oven to cook a
whole meal containing types of food
which have differ
ent coo
king durations,
e.g. fish fillet with rice and broccoli.
Each dish is placed in the oven at
different times so that they are all ready
at the same time.
Shelf level
When cooking fish or food with a
distinctive
colour (e.g. beetroot) in a
perforated container, place the
perforated container directly above the
condensate tray / universal tray
(depending on model) to avoid any
transfer of flavour or colour to other
food and to prevent liquid dripping onto
food below it.
Temperature
Whole meals should be cooked at a
temper
ature of 100 °C as this is the
temperature required to cook the
majority of foods.
Do not cook a whole meal at the lowest
temperature when different
temperatures are required for different
types of food, e.g. 85 °C for seabream
and 100 °C for potatoes.
If the recommended cooking
temper
ature for the food is 85 °C for
example, try cooking it at 100 °C and
testing the result. Some delicate types
of fish with a soft structure, e.g. sole
and plaice will become
very firm when
cooked at 100 °C.
Duration
If you are increasing the recommended
temper
ature, shorten the cooking
duration by approx. ¹/₃.
Example
Rice 20 minutes
Rose fish fillet 6 minutes
Broccoli 4 minutes
20 minutes minus 6
minut
es = 14 minutes (1st duration:
rice)
6 minutes minus 4 minutes = 2 minutes
(2nd d
u
ration: rose fish fillet)
Remaining time = 4 minutes
(3rd d
uration: broccoli)
Durations 20 min. - rice
6 min. - fish fillet
4 min. -
brocc
oli
Setting 14 min
.
2 min. 4 min.
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