Steam - Cleveland OES 6.08 mini Operator's Manual, Use And Care Instructions

Your combi-steamer cooking programs
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Steam

General uses
When you use the Steam cooking program, you are working in the 30 °C to 120 °C temperature range.
The Steam cooking program is suitable for the cooking methods
 Boiling
 Steam
 Blanching
 Poaching
 Preserving
Special programs in which steaming is used are
 low-oxygen slow cooking
 low-temperature cooking
 overnight cooking
Advantages of steaming at 100 °C
You enjoy the following benefits:
 Steaming is particularly good at preserving vitamins, minerals and secondary plant substances such
as color and fiber.
 You can work quickly because steam is constantly available.
Examples of use for steaming at 100 °C
In this temperature range, the cooking program is suitable for foods such as
 Vegetables
 Rice
 Durum wheat pasta
 Potato dumplings
 Dumplings
 Small dumplings
 Potatoes
Advantages of low-temperature steaming between 30 °C and 99 °C
You enjoy the following benefits:
 You can prepare foods while preserving their goodness.
 You can avoid burst skins when boiling or heating up sausages.
 You achieve optimum culinary results for sensitive foods such as terrines, galantines, flans, farces,
crème caramels and dietary foods.
 Highly accurate cooking temperatures allow proteins in food to cook perfectly (such as with fish).
Examples of use for low-temperature steaming between 30 °C and 99 °C
In this temperature range, the cooking program is suitable for foods such as
 Fish fillets
 Terrines
 Galantines
 Flans
 Stuffings
 Dumplings
 Crème caramel
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