Cooking Chart - Pelgrim STM550RVS User Manual

FUNCTIONS
Temperature
°C
STEAMING
Steam cooking
mode most often
used
For cooking fragile
food
The meat remains
iridescent, the
collagen does not
appear
For cooking
fragile food,
fruit, compotes
Low heat
Slow defrosting
without cooking
STEAMING EXAMPLES
Delicate whole fish
(trout)
Cooking delicate fish
(sardine fillets, red
mullet)
Cocotte eggs; stuffed
tomatoes. Ramekins,
custard creams, etc.
Terrines, Heating cooked
dishes
Melting chocolate, butter.
Slightly warm fruit for
immediate serving
Defrosting fish fillets
before breading.
Berries that must remain
cool (for pies and
sauces)
Defrosting meats before
grilling (e.g.: sausages)