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General notes
43
The "General Notes" section contains
gene
ral information. You will find more
detailed information about particular
foods and how to cook them in the oth‐
er sections.
The advantages of cooking
with
steam
Almost all vitamins and minerals are re‐
tained as the food is not immersed in
wat
er.
Cooking with steam also retains the
true tast
e of the food better than con‐
ventional cooking. We therefore recom‐
mend seasoning the food after it has
been cooked. Food also retains its
fresh, original color.
Suitable containers
Cooking pan
This steam oven is supplied with stain‐
less st
eel cooking pans. Other contain‐
ers, in a variety of sizes, both perforat‐
ed and solid, are available as optional
extras (see "Optional accessories").
This enables you to choose the most
suitable container for the food you are
preparing.
It is best to use perforated containers
for st
eam cooking. The steam can
reach the food from all sides and the
food is cooked evenly.
Your own containers
You can also use your own containers.
Howeve
r, please note the following:
– Containers must be heat-resistant to
212
°F / 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
por
celain, china or stoneware, for ex‐
ample, are not so suitable for steam
cooking. They do not conduct heat
well and as a result cooking dura‐
tions will be considerably longer than
those given in the charts.
– Place the cooking pans on the rack
and not on
the oven floor.
– Ensure that there is a gap between
the upper rim of the container and
the t
op of the cooking compartment
to allow sufficient steam into the con‐
tainer.
Drip tray
When you are using perforated contain‐
ers, place the drip
tray on the lowest
shelf level to collect any drops of liquid
and allow them to be removed easily.
You can also use the drip tray as a
coo
king pan if necessary.
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