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Frozen
The heating-up phase for frozen food is
longer than for fresh food. The greater
the quantity of frozen food, the longer
the heating-up phase.
Cooking with liquid
When cooking with liquid, only fill the
cooking container ²/₃ full to prevent the
liquid spilling when the cooking
container is removed from the oven.
Notes on the cooking charts
You can find the cooking charts at the
end of this book.
Shelf level
Always place the universal tray on shelf
level 1 to catch any liquid.
Place the rack or cooking container on
level 3.
Always insert cooking containers, the
rack and the tray between the rails of
the shelf runners so that they cannot
tip.
Temperature
During steam cooking, the temperature
does not exceed 100 °C. Almost all
foods can be cooked at this
temperature. Some types of food, such
as berries, need to be cooked at lower
temperatures to prevent them from
bursting.
Duration
During steam cooking, the cooking
duration does not begin until the set
temperature is reached.
In general, the cooking durations for
cooking with steam are the same as for
cooking food in a saucepan. More
information about any factors which
may affect the cooking duration is given
in the relevant sections.
The quantity of food does not affect the
cooking duration. 1 kg of potatoes will
take the same time to cook as 500 g of
potatoes.
Vegetables
Fresh
Prepare fresh vegetables in the usual
way, i.e. wash, clean and cut them up.
Frozen food
Frozen vegetables do not need to be
defrosted beforehand. Exception: the
vegetables have been frozen together in
a block.
Frozen and fresh vegetables which take
the same length of time to cook can be
cooked together.
If vegetables have frozen together in
clumps, break these up before cooking
with steam. Follow the manufacturer's
instructions on the packaging regarding
cooking duration.
Steam cooking
61
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