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Food
Potatoes,
peeled and quartered
Kohlrabi, in slices
Leek, in slices
Jacket potatoes
(about 50 g each)
Jacket potatoes
(about 100 g each)
Brussels sprouts
Asparagus, green
Asparagus, white
Tomatoes, skinned
Sugar snaps
Vegetables – slow steaming
▯
"Slow steaming" is the ideal cooking method for
delicate vegetables which are inclined to colour
and texture deterioration while cooking.
Food
Thin vegetable strips or
slices (1 - 2 mm)
Chard
Pak Choi
Spinach
Courgette flowers
Sugar snaps
Fish – steaming
▯
Steaming does not dry out fish and its intrinsic
taste and texture are preserved very well.
▯
For reasons of hygiene, fish and other critical
foods should have a core temperature of at least
62 - 65°C after cooking. This is also the ideal
cooking point.
▯
Do not salt fish until after cooking it. This
preserves the natural aroma and less water is
extracted from the fish.
▯
When using the perforated cooking container:
you can grease it lightly if fish should stick to it
too easily.
28
Cooking
Tempera-
container
ture in °C
Perforated
100
Perforated
100
Perforated
100
Perforated
100
Perforated
100
Perforated
100
Perforated
100
Perforated
100
Perforated
100
Perforated
100
Cooking
Tempera-
container
ture in °C
Perforated
100
Perforated
90
Perforated
90
Perforated
90
Perforated
90
Perforated
100
Humid-
Cooking
Remarks
ity in %
time in
min.
100
20 - 35
100
15 - 25
100
5 - 10
100
25 - 30
100
40 - 45
100
15 - 20
100
10 - 15
100
18 - 25
100
3 - 4
Cut peel once, place in ice water after
steaming.
100
10 - 15
▯
The gentle steaming of the food extends the
period of time in which you can achieve a perfect
result.
▯
Exceptionally, do not preheat the appliance and
select the "slow steaming"
Heating
Cooking
Remarks
mode
time in
min.
›
8 - 10
›
8
›
7
›
7
›
8
›
10
▯
Insert the unperforated cooking container in the
first level from below to avoid soiling of the oven
interior with intensively smelling fish juice.
▯
In the case of fillets with skin: place the fish with
its skin side pointing upward to preserve its
structure and aroma.
›
mode.
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