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This section contains general informa-
tion. You will find more detailed informa-
tion about particular foods and how to
cook them in the other sections.
The advantages of cooking with
steam
Almost all vitamins and minerals are re-
tained as the food is not immersed in
water.
Cooking with steam also retains the true
taste of the food better than conven-
tional cooking. We therefore recom-
mend seasoning the food after it has
been cooked. Food also retains its fresh,
original colour.
Suitable containers
Cooking containers
Stainless steel cookware is provided
with the combination steam oven. Other
containers, in a variety of sizes, both
perforated and solid, are available as op-
tional extras (see "Optional accessor-
ies"). This enables you to choose the
most suitable container for the dish you
are preparing.
Use perforated cooking containers for
steam cooking if possible. The steam
can reach the food from all sides and
the food is cooked evenly.
Your own containers
You can also use your own containers.
However, please note the following:
- Containers must be suitable for use in
an oven and able to withstand steam.
With plastic containers, please check
with the manufacturer that they are
suitable for use in a steam oven.
- Thick-sided containers such as porcel-
ain, ceramic or stoneware are not very
suitable for using with steam. Due to
their thick sides, they do not conduct
heat well, meaning cooking durations
will be considerably longer than those
given in the charts.
- Place the containers on the rack or on
a suitable tray. Depending on the size
of the container, you can also place
the rack on the floor of the oven com-
partment with the rack surface facing
up and the cooking container on top.
You can also take the side runners out
to make more room (see "Cleaning
the side runners" in the "Cleaning and
care" chapter).
- Ensure that there is a gap between
the upper rim of the container and the
top of the oven compartment to allow
sufficient steam into the container.
General notes
65
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