Special applications
67
Blanching
Blanch fruit and vegetables before
freezing them. Blanching helps maintain
the quality of the produce when it is fro‐
zen.
Blanching vegetables also helps them
retain their original colour.
Procedure
Put the prepared vegetables
(cleaned, washed, chopped etc.) into
a perforated cooking container and
place in the steam oven.
Afterwards, plunge the vegetables in‐
to ice cold water to cool them down
quickly. Drain them well.
Settings
Steam cooking
Temperature: 100 °C
Duration: 1 minute
Sweating onions
Sweating means cooking the onions in
their own juices, with the addition of a
little fat if necessary.
Procedure
Cut the onions up into small pieces
and place them in a solid cooking
container with a little butter.
Cover the container or the dish with
temperature (up to 100 °C) and hot
steam resistant clingfilm or a lid.
Settings
Steam with pressure
Temperature: 120 °C
Duration: 2 minutes
or
Steam cooking
Temperature: 100 °C
Duration: 4 minutes
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