Table of Contents
Advertisement
Steam Cooking
The Steam Cooking
of food, fresh or frozen. It can be used for cooking, warming, defrost-
ing, poaching, or blanching vegetables, meat, fish, pasta, rice, sweet
corn, semolina and eggs.
A complete menu can be prepared at one time, on the serving dishes,
irrespective of quantity or cooking time.
For information, see Table.
Steam Cooking table
Type of food
Risotto
Rice (with liquid 1:1)
Cornmeal (polenta,
with liquid 1:3)
Jacket potatoes, medium-sized
Boiled potatoes
Ratatouille
Brussels sprouts
Cauliflower, whole
Sauerkraut
Tomatoes, whole
Beetroot, whole
Celery /fennel,
sliced
Courgettes, sliced
Carrots, sliced
Defrosting vegetables
Defrosting and cooking vegeta-
bles
Blanching vegetables
method of preparation is suitable for all types
Steam Cooking
Water via wa-
ter drawer
ml
400
550
550
700
550
400
550
700
700
250
550
550
400
550
550
550
250
Tempe-
Oven
rature
level
°C
96
2
96
2
96
2
96
2
96
2
96
2
96
2
96
2
96
2
96
2
96
2
96
2
96
2
96
2
60
2
96
2
96
2
Time in
mins.
25-30
35-40
35-40
45-55
35-40
25-30
30-35
40-45
50-60
15-20
60-70
35-40
20-25
30-35
30-35
30-35
12-15
29
Advertisement
Table of Contents
