User instructions Steam ovens en - AU, NZ M.-Nr.
Contents Foreword. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 The advantages of cooking with steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 General notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Cooking containers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Your own containers . . . . . . . .
Contents Extracting juice with steam. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Special programmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Preparing yoghurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Proving dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Melting gelatine . . . . . . . . . .
Foreword Please read through the operating instructions carefully to help you familiarise yourself with the appliance and also for information on how to use the different functions. The advantages of cooking with steam Almost all vitamins and minerals are retained as the food is not immersed in water. Cooking with steam also retains the true taste of the food better than conventional cooking. We therefore recommend seasoning the food after it has been cooked. Food retains its fresh, orginal colour.
Foreword Your own containers You can also use your own containers. However, please note the following: – If using plastic cooking containers, make sure that they are heat-resistant to 100 °C and able to withstand hot steam. With plastic containers please check with the manufacturer that they are suitable for use in a steam oven. – Thick-sided containers made from porcelain, china or stoneware, for example, are not so suitable for steam cooking.
Foreword Temperature A maximum temperature of 100 °C is reached in the steam oven. Most types of food will cook at this temperature. Some more delicate types of food, such as soft fruit, must be cooked at lower temperatures as otherwise they will burst. More information is given in the relevant section. Cooking duration (time) In general, the cooking durations for cooking with steam are the same as for cooking food in a saucepan.
Vegetables Fresh vegetables Prepare fresh vegetables in the usual way, i.e. wash, clean and cut them up. Frozen vegetables Frozen vegetables do not need to be defrosted before steaming unless they have been frozen together in a block. Frozen and fresh vegetables which take the same length of time to cook can be cooked together. If vegetables have frozen together in clumps, break these up before cooking with steam. Follow the manufacturer's instructions on the packaging regarding cooking duration.
Vegetables Cooking duration As with conventional methods, when cooking vegetables with steam the cooking duration will depend on the size and also whether you want the vegetables to be al dente or soft/well done. Example: waxy potatoes, cut into quarters = approx. 18 minutes waxy potatoes, cut in half = approx. 22 minutes Brussels sprouts, large, al dente = approx. 12 minutes Brussels sprouts, small, soft = approx.
Vegetables Settings The durations given in the chart are guidelines for fresh vegetables. We recommend selecting the shorter cooking duration quoted. If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked some more.
Vegetables Temperature in °C Duration in minutes Leeks, sliced 100 4-8 Leeks, halved lengthwise 100 8 - 12 Romanesco, whole 100 15 - 30 Romanesco florets 100 6 - 10 Brussels sprouts 100 12 - 16 Beetroot, whole 100 40 - 50 Red cabbage, chopped 100 20 - 30 Black salsify, whole 1 cm thick 100 8 - 12 Celeriac, cut into batons 100 8 - 10 White asparagus 100 10 - 16 Green asparagus 100 7 - 12 Spinach 100 2-4 Spring cabbage, chopped 100 8 - 10 Celery stalks 100 7 - 10 Sw
Meat Fresh meat Prepare the meat in the usual way. Frozen meat Meat should be thoroughly defrosted cooking in the steam oven (see "Defrosting"). Preparation For meat which needs to be seared before being cooked, e.g. stewing steak, sear the meat in a pan on the hob first. Then place it in the oven to cook it with steam. Cooking container Any. Shelf level Any. Temperature Meat is cooked in the steam oven at 100 °C.
Meat Boiling fowl, pork rind, meat, ribs and meat bones can all be used to make delicious stock. Place the meat together with some mixed vegetables in a solid cooking container and add cold water. Cook at 100 °C for 60 to 90 minutes. The longer the cooking duration, the stronger the stock. Settings The durations given in the charts are guidelines only. We recommend selecting the shorter cooking duration quoted.
Fish Fresh fish Prepare fresh fish in the usual way, i.e. clean, gut and fillet. Frozen fish Defrost frozen fish (see "Defrosting"). Preparation Add some lemon or lime juice to fish before cooking. The citric acid helps the flesh stay firm. It is not necessary to season fish when cooking with steam as this method retains the minerals which give the fish its unique flavour. Cooking container Any. If using a perforated container, grease it first.
Fish Cooking duration The cooking duration depends on the thickness and the texture of the fish, and not on the weight. The thicker the fish, the longer the cooking duration. A 3 cm thick piece of fish weighing 500 g will take longer to cook than a 2 cm thick piece of fish weighing 500 g. The longer fish cooks, the firmer its flesh will become. Use the cooking durations given in the chart. If you find that the fish is not cooked sufficiently, only cook it for a few minutes more.
Fish Settings The cooking durations given in the chart are guidelines for fresh fish. We recommend selecting the shorter cooking duration quoted. If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked some more. Temperature in °C Duration in minutes Eel 100 5-7 Perch fillet 85 6-8 Seabream fillet 85 3-5 Coral cod, whole 85 15 - 20 Trout, 250 g 90 10 - 12 Shark steak 90 5-7 Halibut fillet 85 3-5 Atlantic cod fillet 100 4-6 Carp, 1.
Other foods Shellfish Preparation Defrost frozen shellfish before cooking with steam. Peel, remove and discard the intestines, and then wash the shellfish. Cooking container Any. If using a perforated container, grease it first. Cooking duration The longer shellfish are cooked, the tougher they become. Follow the cooking durations given in the chart. When cooking shellfish in sauce or stock, we recommend that you increase the cooking duration quoted by a few minutes.
Other foods Mussels Fresh mussels ,Only cook mussels which are closed. N.B. Do not eat mussels which have not opened after being cooked. Danger of food poisoning. Steep fresh mussels in water for a few hours before cooking to rinse out any sand. Then scrub them thoroughly to clean them. Frozen muscles Defrost frozen mussels before cooking. Cooking duration The longer mussels are cooked, the tougher they become. Follow the cooking durations given in the chart.
Other foods Rice Rice swells when cooked and needs to be cooked in liquid. The proportion of rice to liquid will vary depending on the type of rice. The rice absorbs all the liquid and so none of the nutrients are lost. Settings Ratio Rice : Liquid Temperature in °C Duration in minutes Basmati rice 1:1 100 15 Parboiled rice 1:1 100 20 Round grain rice 1:2 100 25 1 : 1.
Other foods Pasta Dry pasta Dry pasta swells when it is cooked and needs to be cooked in liquid. The liquid must cover the pasta. Using hot liquid gives better results. Settings for dry pasta Reduce the cooking time recommended on the packaging by about 1/3 as the pasta will start to swell during the heating up time. Fresh pasta Fresh pasta, such as you can buy from the supermarket chilled counter, does not need to absorb water. Cook fresh pasta in a perforated container.
Other foods Dumplings Ready made boil-in-the-bag dumplings need to be well covered with water as otherwise they can fall apart. This is because even although they have been soaked in water beforehand they will not absorb enough moisture. Cook fresh dumplings in a greased, perforated container.
Other foods Grains Grain swells during cooking and needs to be cooked in liquid. The proportion of grain to liquid will vary depending on the type of grain. Grain can be cooked whole or cracked.
Other foods Dried pulses Pulses swell during cooking and need to be cooked in liquid. The ratio of pulses to liquid should be 1:3. Soak pulses for at least 10 hours in cold water before cooking. Soaking makes pulses more digestible and shortens the cooking duration required. Exception: Lentils do not need to be soaked before cooking.
Other foods Hen's eggs Use a perforated container to prepare boiled eggs in the steam oven. The eggs do not need to be pierced before cooking as they are gradually warmed during the heating up phase and so do not burst when they are cooked with steam. Plunge the eggs into cold water after cooking to stop them from continuing to cook. When using a solid container for preparing egg dishes, remember to grease it first.
Other foods Fruit Cook delicate types of fruit, the skin of which burst easily (e.g. apricots), at 90 °C only. Cook fruit in a solid container so that none of the juice is lost. If you wish to cook fruit in a perforated container, place a solid container directly underneath it to collect the juice. Tip You can use the juice which has collected in the solid container to make a glaze for a fruit flan.
Menu cooking You can use the steam oven to cook a whole meal containing foods which have different cooking durations, e.g. fish fillet with rice and broccoli. The food which has the longest cooking duration is placed in the steam oven first and then each subsequent dish is placed in the oven at the appropriate time so that the whole meal is ready at the same time. Shelf level When cooking fish or food with a distinctive colour (e.g.
Menu cooking Example Rice Fish fillet Broccoli 20 minutes 6 minutes 4 minutes 20 minutes - 6 minutes = 14 minutes (1st cooking duration: rice) 6 minutes - 4 minutes = 2 minutes (2nd cooking duration: fish fillet) Remaining time = 4 minutes (3rd cooking duration: broccoli) Duration 20 min - rice 6 min - fish fillet 4 min broccoli Setting 14 min 2 min ^ Place the rice in the oven first. ^ Set the first cooking duration: 14 minutes. ^ After 14 minutes, place the fish in the oven.
Defrosting It is much quicker to defrost items in the steam oven than at room temperature. Temperature 60 °C is the best temperature for defrosting. Exceptions: 50 °C for minced meat and game, 100 °C for bread and cakes. Before and after defrosting Remove all packaging before defrosting. Exceptions: Leave bread, biscuits and cakes in their packaging as otherwise they will absorb moisture and become soft. Allow defrosted food to stand at room temperature after removing it from the oven.
Defrosting Food to be defrosted Weight in g Temperature in °C Defrosting duration in minutes Standing time in minutes Cheese slices 125 60 15 10 Quark 250 60 20 - 25 10 - 15 Cream 250 60 20 - 25 10 - 15 Soft cheese 100 60 15 10 - 15 Apple sauce 250 60 20 - 25 10 - 15 Apple pieces 250 60 20 - 25 10 - 15 Apricots 500 60 25 - 28 15 - 20 Strawberries 300 60 8 - 10 10 - 12 Raspberries/ Blackcurrants 300 60 8 10 - 12 Cherries 150 60 15 10 - 15 Peaches 500 6
Defrosting Food to be defrosted Weight in g Temperature Defrosting in °C duration in minutes Standing time in minutes Meat Meat slices - 60 8 - 10 15 - 20 Minced meat 250 50 15 - 20 10 - 15 Minced meat 500 50 20 - 30 10 - 15 Goulash 500 60 30 - 40 10 - 15 Goulash 1000 60 50 - 60 10 - 15 Liver 250 60 20 - 25 10 - 15 Saddle of hare 500 50 30 - 40 15 - 15 Roebuck saddle 1000 50 40 - 50 10 - 15 Cutlets / chops / sausages 800 60 25 - 35 15 - 20 Chicken 1000 60
Reheat The steam oven is very effective at reheating food gently, without drying it out or cooking it further. The food will reheat evenly and does not need to be stirred during the reheating process. You can reheat individual dishes or plated meals which have been prepared previously (e.g. meat, vegetables and potatoes). Suitable containers Small quantities can be reheated on a plate, larger quantities should be placed in a cooking container.
Reheat Procedure ^ Cover the food with a deep plate, a lid, or with clingfilm that is resistant to temperatures up to 100 °C and to steam. ^ Then place the plate on the rack in the oven.
Bottling Only use unblemished, fresh produce which is in good condition for bottling. Glass jars Use clean glass jars and accessories and check them for any defects. Glass jars with twist off lids or glass lids with a rubber seal are suitable. Make sure that all the glass jars are the same size so that bottling is carried out evenly. After you have filled the jars with the bottled produce, clean the glass rims with a clean cloth and hot water and then seal the jars.
Bottling Useful tips Make use of residual heat by leaving the jars in the oven for 30 minutes after it has switched off. Then cover the jars with a cloth and allow to cool for approx. 24 hours. Procedure ^ Place the rack on the lowest shelf level. ^ Place the jars on the rack (all the same size). Ensure that they do not touch one another.
Extracting juice with steam You can use the steam oven to extract juices from fruit, such as soft berries and cherries. It is best to use overripe fruit, as the riper the fruit the greater the quantity of juice produced. Very ripe fruit will also produce a more intense flavour. Preparation Sort and clean the fruit. Cut out any blemishes. Remove the stalks from grapes and morello cherries as these are bitter. The stalks do not need to be removed from strawberries, raspberries etc.
Special programmes Preparing yoghurt To prepare yoghurt you will need 100 g fresh yoghurt (with live culture) an 1 litre of milk. The yoghurt and milk should have the same percentage fat. You can use either unchilled long-life milk or fresh milk. If using fresh milk it should first be heated up to 90 °C (do not boil it) and then left to cool. Procedure ^ Mix 100 g yoghurt with 1 litre of milk. ^ Pour the mixture into portion sized glass jars or special yoghurt jars. Seal the jars.
Special programmes Proving dough Procedure ^ Prepare the dough according to the recipe. ^ Place a covered bowl on the rack. Settings Temperature: 40 °C Duration: according to recipe Melting gelatine Procedure ^ Gelatine leaves: Completely cover the gelatine leaves with cold water and leave to soak for 5 minutes. The gelatine leaves have to be fully covered with water. Remove the gelatine leaves from the bowl and squeeze them out. Empty the bowl. Place the squeezed gelatine leaves back in the bowl.
Special programmes Melting chocolate You can use the steam oven for melting any type of chocolate. Procedure ^ Break the chocolate into small pieces. ^ Place large quantities in a solid container and small quantites in a cup or a dish. ^ Cover the container or the dish with temperature (up to 100 °C) and hot steam resistant clingfilm or a lid. ^ Stir large quantities once during cooking.
Special programmes Skinning vegetables and fruit Procedure ^ Cut a cross in the top of tomatoes, nectarines etc. This will allow the skin to be removed more easily. ^ Place the fruit/vegetables in a perforated container. ^ To blanch almonds, it is important to plunge them into cold water as soon as they are taken out of the oven as otherwise the skin cannot be removed.
Special programmes Apple storage You can treat homegrown apples in the steam oven to increase the length of time you can store them for. Once treated, the apples will keep for 5 to 6 months when stored in a dry, cool and well-ventilated place. This method is only suitable for apples and not for other types of fruit. Settings Temperature: 50 °C Duration: 5 minutes Blanching Blanch fruit and vegetable before freezing them. Blanching helps maintain the quality of the produce when it is frozen.
Special programmes Steaming onions Steaming means cooking the onions in their own juices, with the addition of a little fat if necessary. Procedure ^ Cut the onions up into small pieces and place them in a solid cooking container with a little butter. ^ Cover the container or the dish with temperature (up to 100 °C) and hot steam resistant clingfilm or a lid. Settings Temperature: 100 °C Duration: 4 minutes Bacon The bacon does not brown.
Special programmes Disinfecting containers The steam oven will disinfect baby bottles and other containers so that at the end of the programme they are as germ free as they would have been if boiled. Check beforehand that all parts, teats etc. are declared by the manufacturer to be heat resistant to 100 °C and also that they can withstand hot steam. All parts of the bottles must be completely dry before they are reassembled to keep them germ free. Procedure ^ Place the rack on the lowest shelf level.
Special programmes Decrystallising honey Procedure ^ Loosen the lid and place the jar of honey in a perforated cooking container or on the rack. ^ Stir the honey once during the cooking procedure.
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