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Tips for steaming
–
The cooking times for cooking with
steam are almost the same as
cooking in a pot.
–
The steam prevents the food from
drying out and the disadvantages
come with it. The food stays moist
and juicy. The same is true not only
for vegetables but also for desserts,
fish and meat recipes.
–
You can cook on any level or on
multiple levels at a time. The cooking
time will not change.
– The food will not brown and does not
get a crust. The food is gently
steamed, not fried or baked. Cheese
will melt but not brown. Steaming
food is healthy and accentuates its
flavor.
– When cooking frozen food,
e.g. vegetables, break up large
clumps so they cook evenly. The
cooking time is approximately the
same as for fresh vegetables.
–
Frozen and fresh vegetables with the
same cooking time can be steamed
together.
–
Since steam cooking retains flavors
so well, food should not be seasoned
until after it has been cooked.
–
When cooking with liquids only fill the
containers
3
/
4
of the way.
–
Food like noodles or rice need to be
cooked in fluids. Noodles should be
well covered with fluid. Rice, beans
and cereals need to be cooked in
equal amounts of food and water.
–
Follow the cooking time for pasta on
the packaging.
–
The cooking liquid gets absorbed by
some food (e.g. rice). With other food
it can be used for gravy or sauces.
–
You can prepare gravy in the steam
oven by adding flour and butter to
the liquid.
–
Grease the perforated container
when cooking fish. Grease the solid
container when cooking eggs,
e.g. scrambled eggs.
–
To avoid any transfer of tastes
caused by moisture dripping from
above, perforated containers should
be inserted in the lower runner and
the solid containers should be
placed on the rack in an upper level.
– Yeast dough can be proofed in the
steam oven. Select the "Custom"
function and lower the default
temperature to 104°F (40°C). Cover
the dough.
–
The weight in the automatic program
is the weight per piece. The setting -
and therefore the cooking time - stay
the same, regardless if you cook only
one piece of salmon 0.5 lbs or ten
pieces of salmon 0.5 lbs at the same
time.
Cooking tips
22
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