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23
EN
Advice for steam cooking
• Pasta and rice: upon reaching 210 °F,
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 centimeter of water. For best
results when cooking rice, place a lid on
the container or cover with aluminum 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 210 °F. 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 aluminum 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: steaming vegetables gives
excellent results. They maintain their
color, flavor and nutritional properties.
For dense vegetables such as potatoes,
turnips and parsnips, cook at 210 °F 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
210°F for around 5 minutes. For white
fish such as cod or haddock, cook at
180°F 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 steaming. Prepare the casserole as
for normal oven cooking. Place it in a
metal tray, cover with a lid or aluminum
foil, and cook for between 45 minutes
and 3 hours depending on the cut of
meat used.
• Thin soups: steaming allows flavors 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
210°F. 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 aluminum
foil and steam cook at 210 °F for the
same time you would cook it in a
microwave oven. To obtain a creamy
texture stir halfway through cooking.
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