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Suitable containers
Some stainless steel cooking
containers are supplied with the
appliance. Other containers, in a variety
of sizes, both perforated and solid, are
available as optional extras.
When choosing the most suitable
container for the particular food you are
cooking, please note:
– Use perforated cooking containers
whenever possible, e.g. for
vegetables. The steam can reach the
food from all sides and the food is
cooked evenly.
– With large items of food, such as
whole potatoes, the steam can work
effectively because there are spaces
between the individual pieces into
which the steam can penetrate. This
way a large quantity will take the
same time to cook as a smaller
amount and large, deep containers
can be used. Where possible, space
the food out to allow the steam more
room.
– More compact dishes such as
casseroles or bakes, or 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. The fuller the container, the
longer it will take to cook. It is best to
use 2 or 3 shallow containers rather
than one deep one for these types of
foods, and then fill them only 3-5 cm
deep. Cooking durations quoted are
calculated on this principle. Deeper
dishes will take longer to cook.
You will find various tips on how to use
the steam oven in the following sections
or in the cook book.
Heat-resistant glass, ceramic,
porcelain, stainless steel and enamel
dishes are all suitable. Important:
– If using plastic cooking containers,
make sure that they are
heat-resistant to 100 °C and able to
withstand hot steam.
– Food will take considerably longer to
cook than the time quoted if the dish
has thick sides.
– Place the container on the rack
supplied.
– Ensure that there is a gap of at least
3 cm between the upper rim of the
container and the top of the cooking
compartment to allow sufficient
steam into the container.
Practical tips
49
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