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OPERATION
COOK UNIVERSAL FUNCTION
PRODUCE
Fruit
Apples
Applesauce/Stewed Apples
Red/Black Currants
Gooseberries
Fruit with Stones
Vegetables
Beans
Gherkins
* This temperature is not the same as the recommended
temperature.
** The times in this table are for 1.0 liter (34 oz.) jars. If using
.5 liter (17 oz.) jars, reduce the time by about 15 minutes. If
using .25 liter (8.5 oz.) jars, reduce the time by about 20
minutes.
NOTE: The above data is only for reference.
Tips on Bottling or Canning Foods
• Place the condensation pan on the lowest level
inside the steam oven, and the metal rack on the
next level above the tray.
• Place a maximum of four prepared jars (all the
same size) on the rack, ensuring that they do not
touch one another. This allows steam to
surround the jars on all sides.
• Make use of residual heat by leaving the jars in
the steam oven 30 minutes after it has switched
off.
• Cover the jar or jars with a cloth and allow to cool
for approximately 24 hours.
MEAL PLANNING TIPS
It is very economical and practical to cook a whole
meal at the same time in the Electric Steamer.
Cooking durations will vary according to the type of
foods.
1. Ensure all food pans will fit inside the steam oven
together before proceeding with the steaming
process.
WARNING
Hot steam will escape from cabinet when door is
opened and injury may occur if user comes in
contact with steam or inside of steam oven
cabinet wall.
Form No. STMSM-1007
TEMP.
MINUTES**
90°C
50
90°C
65
80°C
50
80°C
55
85°C
55
100°C
120
90°C*
55
2. Place the dish with the longest cooking duration
in the oven first. Set the timer and temperature
according to that particular food. Refer to
OPERATION and the appropriate food chart.
3. Insert the dish with the second longest cooking
time when the timer display is close to the
cooking duration of that food. Repeat for the next
dish.
At the end of the longest cooking duration all foods
will be complete and ready to serve.
BLANCHING
The steam oven is a convenient way to blanch
vegetables and fruit to prepare them for freezing.
1. Place the prepared vegetables or fruit into a
perforated cooking container.
2. Set a duration of 1 minute and confirm the
selection.
3. After blanching duration is complete. Remove
and plunge the food product into cold water to
ensure rapid cooling.
4. Drain the food product thoroughly and prepare to
freeze.
DISINFECTING
Steam is an excellent source for disinfecting cooking
containers and utensils.
NOTE: Ensure the product to be disinfected is
declared by the manufacturer to be heat resistant up
to 100°C (212°F) before continuing.
1. Place the condensation tray on the lowest side
runner of the steam oven. Insert the metal rack
on the next level above the condensation tray.
2. Dismantle, clean and thoroughly rinse the items
to be disinfected. Place the items on the metal
rack ensuring that they do not touch each other.
This will allow the hot steam to encompass the
items from all sides.
3. Set the timer display to 30 minutes and confirm
the selection.
4. Remove items from the steam oven and dry with
a fresh clean towel. If assembly is required all
components must be completely dry before
reassembling, to keep them germ free.
14
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