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Steam cooking
88
Menu Cooking
Before cooking meals with the man-
ual menu cooking function, turn off
steam reduction (see “Steam reduc-
tion” under “Settings”).
When cooking a menu, you can com-
bine different foods with different cook-
ing durations, e.g., fish filet with rice
and broccoli.
The food is placed in the steam oven
compartment at different times so that
each item is ready at the same time.
Shelf level
Place foods that produce a lot of liquid
(e.g., fish) or have a distinctive color
(e.g., beetroot) directly above the uni-
versal tray. This avoids any transfer of
flavor or color to other food and pre-
vents liquid dripping onto food below it.
Temperature
Whole meals should be cooked at a
temperature of 212°F (100°C) as this is
the temperature required to cook the
majority of foods.
Do not cook a whole meal at the lowest
temperature when different tempera-
tures are required for different types of
food, e.g. 185°F (85°C) for seabream
and 212°F (100°C) for potatoes.
If the recommended cooking tempera-
ture for the food is 185°F (85°C), for ex-
ample, try cooking it at 212°F (100°C)
and testing the result. Some delicate
types of fish with a soft structure, e.g.
sole and plaice will become very firm
when cooked at 212°F (100°C).
Cooking duration
If you are increasing the recommended
temperature, shorten the cooking dura-
tion by approx. ¹/₃.
Example
Food cooking durations
(see cooking charts in “Steam cooking”)
Parboiled rice 24minutes
Tilapia filet 6minutes
Broccoli 4minutes
Calculation of set cooking durations:
24minutes minus 6minutes=18min-
utes (1stcooking duration: rice)
6minutes minus 4minutes=2minutes
(2ndcooking duration: tilapia filet)
Remaining time=4 minutes (3rdcook-
ing duration: broccoli)
Cooking
duration
24min. – rice
6min. – tilapia
filet
4min. –
broccoli
Setting 18min. 2min. 4min.
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