General notes
60
This section contains general
informa
tion. You will find more detailed
information about particular foods and
how to cook them in the other sections.
The advantages of cooking
with
steam
Almost all vitamins and minerals are
r
etained as the food is not immersed in
water.
Cooking with steam also retains the
tru
e taste 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
stainl
ess steel 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 cooking.
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:
– The container must be suitable for
usin
g in an oven and must be steam
resistant. Plastic containers can only
be used for steam cooking if the
manufacturer has stated that they are
suitable for such use.
– Thick-sided containers made from
por
celain, 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
r
ack or on a suitable tray, 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
container.
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