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2.4 Advantages of steam assisted
cooking
The steam assisted cooking system cooks
all types of food much more gently and
quickly, and is best for preparations such
as:
• Braising and stewing
• Cooking sauces
• Cooking au gratin
• Roasting
• Slow cooking
• Regeneration
• Multi mode cooking
Variations in temperature and humidity level
allow the desired gastronomic result to be
achieved.
The addition of steam enables less fat to be
used, for healthier, more natural cooking. It
also minimises the loss of food weight and
volume during cooking.
Steam assisted cooking is particularly
suitable for meat: in addition to making it
very tender, it also maintains the shine, and
makes it more succulent.
Also recommended for leavened dough
and bread products. Indeed, moisture
enables the dough to grow and develop
during cooking, before the outer crust forms.
This results in a lighter and more easily
digestible dough, which can be recognised
by the larger pockets of air in the dough.
110
Description
2.5 Accessories
Tray
Useful for collecting fat from foods placed
on the rack above.
Deep tray
Useful for collecting fat from foods placed
on the rack above and for cooking pies,
pizzas, baked desserts, biscuits, etc.
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