User manual

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Advice for steam cooking
• Pasta and rice: upon reaching 100°C,
the cooking time will be the same as with
cooking on a hob. Place the pasta or
rice in a metal tray and cover with
around a centimetre of water. For best
results when cooking rice, place a lid on
the container or cover with aluminium foil.
This procedure allows the rice to absorb
all the water, and it can then be served
directly to the table.
• Eggs: these may be boiled, scrambled
or poached by using the steam function
at 100°C. To obtain perfect boiled
eggs, place them on the perforated tray
and cook for 4-6 minutes for soft boiled
eggs and 8-10 minutes for hard-boiled
eggs. For scrambled eggs, place the
beaten eggs in a metal tray together with
milk, butter and seasoning. Cover the
tray with aluminium foil. Mix every
couple of minutes using a fork. For
poached eggs, pour boiling water into
the metal tray with a drop of vinegar and
steam cook for around 4-5 minutes.
• Vegetables: steam cooking vegetables
gives excellent results. They maintain their
colour, flavour and nutritional properties.
For dense vegetables such as potatoes,
turnips and parsnips, cook at 100°C for
the same length of time you would boil
them on a hob. For broccoli and carrots,
cook for 6 minutes if you want them to
remain firm, or 10 minutes if you want
them to be softer.
• Fish: due to the delicate nature of fish,
steaming gives excellent results. For
oily fish such as salmon or trout, cook
at 100°C for around 5 minutes. For
white fish such as cod or haddock,
cook at 80°C for around 5 minutes. If
you are cooking different foods, all fish
must be cooked in the perforated tray
which must be placed on the bottom
shelf of the oven to avoid liquid from
the fish dripping onto other food
products.
• Meat: casseroles and curries are ideal
for steam cooking. Prepare the casserole
as for normal oven cooking. Place it in a
metal tray, cover with a lid or aluminium
foil, and cook for between 45 minutes
and 3 hours depending on the cut of
meat used.
• Thin soups: steam cooking allows
flavours to develop perfectly with
minimum effort, as the liquids will not
boil over. For vegetable soup with the
correct consistency, first steam the
vegetables, then add broth and steam
cook at 100°C. The steam function is
also ideal for preparing large quantities
for later use.
• Soups: Thicker soups are also easy and
quick to prepare. Place the soup in a
metal tray, cover with a lid or aluminium
foil and steam cook at 100°C for the
same time you would cook it in a
microwave oven. To obtain a creamy
texture stir halfway through cooking.