Use and Care Manual

49
Tables and tips en-us
Vegetables
▯ Vegetables are prepared better in steam than in
boiling water: The taste, color, and consistency are
retained better. Virtually none of the water-soluble
vitamins and nutrients are washed out. Since the
combi-steam oven works without pressure at just
212° F (100 °C), the preparation is much gentler than
in a pressure cooker, for example.
▯ All details refer to 2 lb (1 kg) washed vegetables.
▯ For steaming vegetables, use the perforated cooking
container; insert it at the second level from the
bottom. Slide the unperforated cooking container
underneath it. Use the vegetable broth as the basis for
a sauce or a vegetable stock.
▯ Blanching takes 8–10 minutes in the pre-heated
appliance. If the vegetables or fruit will not be served
immediately, chill in ice water to prevent continued
cooking due to residual heat.
▯ When steaming at temperatures up to 212° F
(100 °C), no preheating is necessary. Place the food
in the cold oven cavity and then switch on the
appliance.
Food Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time in
min.
Observations
Artichokes, large perforated 212 (100) 100 35 - 40
Artichokes, small perforated 212 (100) 100 25 - 30
Cauliflower, whole perforated 212 (100) 100 25 - 30
Cauliflower, in florets perforated 212 (100) 100 20 - 25
Beans, green perforated 212 (100) 100 25 - 30
Broccoli, in florets perforated 195 - 212
(90-100)
100 20 - 25 Recipe tip: serve with almonds
roasted in butter.
Fennel, in slices perforated 212 (100) 100 20 - 25
Vegetable terrine perforated/
wire rack
195 (90) 100 50 - 60 In a terrine mold
Carrots, in slices 0.5 cm
(0.2 in)
perforated 212 (100) 100 35 - 45
Potatoes, peeled and
quartered
perforated 212 (100) 100 20 - 25
Kohlrabi, in slices perforated 212 (100) 100 30 - 35
Leeks, in slices perforated 212 (100) 100 25 - 30
Pepper, stuffed unperforated 212 (100) 100 15 - 20
Unpeeled boiled potatoes
(approx. 2 oz apiece)
perforated 355 - 390
(180 - 200)
80 / 100 20 - 25 Preheat. With meat filling, brown the
filling in advance.
Unpeeled boiled potatoes
(approx. 4 oz apiece)
perforated 212 (100) 100 30 - 35
Brussels sprouts perforated 212 (100) 100 35 - 40
Asparagus, green perforated 212 (100) 100 25 - 30
Asparagus, white perforated 212 (100) 100 15 - 20
Spinach perforated 212 (100) 100 15 - 30
Peeled tomatoes perforated 212 (100) 100 8 - 12 Then sweat in a pot with onions and
garlic.
Snap peas perforated 212 (100) 100 3 - 4 Preheat. Cut tomatoes in, after steam-
ing, chill with ice water.
Food perforated 212 (100) 100 10 - 15