Steam cooking
69
Menu cooking (cooking whole
meals)
Before cooking meals with the
manual menu cooking function,
switch off steam reduction (see
“Settings – Steam reduction”).
When cooking a menu, you can
combine different foods with different
cooking durations, e.g. fish fillet with
rice and broccoli.
The food is placed in the steam oven
compartment at different times so that
each item is ready at the same time.
Shelf level
Place foods that produce a lot of liquids
(e.g. fish) or have a distinctive colour
(e.g. beetroot) directly above the glass
tray or condensate tray (depending on
the model). This avoids any transfer of
flavour or colour to other food and
prevents liquid dripping onto food
below it.
Temperature
Whole meals should be cooked at a
temperature 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
temperature 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
temperature, shorten the cooking
duration by approx. ¹/₃.
Example
Food cooking durations
(see cooking tables in “Steam cooking”)
Parboiled rice 24minutes
Rosefish fillet 6minutes
Broccoli 4minutes
Calculation of set cooking durations:
24minutes minus
6minutes=18minutes (1stcooking
duration: rice)
6minutes minus 4 minutes=2minutes
(2nd cooking duration: rosefish fillet)
Remaining time=4minutes
(3rdcooking duration: broccoli)
Cookin
g
duration
24min. – rice
6min. – fish fillet
4min. –
broccoli
Settings 18min. 2min. 4min.
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