Steam Cooking; Vegetables - Miele Steam oven Operating And Installation Instructions

Steam cooking

Vegetables

Fresh food
Frozen food
Cooking containers
Shelf level
30
Prepare fresh vegetables in the usual way, i.e. wash, clean
and cut up.
Frozen vegetables do not need to be defrosted beforehand
unless the vegetables have been frozen together in a block.
Break up the larger, frozen together pieces. Please refer to
the cooking times on the packaging.
Food such as peas or asparagus spears, which have little or
no space between them, will take longer to cook because the
steam has less space to work in. For an even result, it is best
to use a shallow container for these types of foods, and only
fill it 3 - 5 cm deep. When cooking large quantities, divide the
food between 2 or 3 flat cooking containers rather than using
one deep one.
Different types of vegetables which take the same length of
time to cook can be cooked together.
Use solid containers for vegetables which are cooked in
liquid, e.g. cabbage.
When cooking vegetables with a distinctive colour (e.g.
beetroot) in a perforated container at the same time as
cooking other foods in other containers, place the
condensate tray directly underneath the perforated container
to catch any drips and therefore avoid any colour transfer.