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Use
22
• Thin soups: steam cooking allows
flavours to develop perfectly with
minimum effort, as the liquids will not boil
over. To prepare a vegetable soup of
just the right consistency, first steam the
vegetables, then add the stock and
steam at 100°C. The steam function is
also ideal for preparing the stock.
• 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. Mix midway through
cooking for a creamier consistency.
• Reheating: using the steam cooking
function will not dry foods out and gives
a moister result. A previously prepared
home-cooked meal, covered with
aluminium foil, will take around 10-12
minutes to reheat. Ready meals will
require approximately double the time
indicated on the package.
• Defrosting: it is possible to use the steam
function to defrost foods. Times vary, but
defrosting with the steam cooking
function takes around half the time
necessary for covered foods left to
defrost at room temperature.
• Peeling peppers and tomatoes: this
otherwise time-consuming operation is
very simple when you use the steam
cooking function. Use a knife to cut a
small cross in the skin of the tomato, and
steam cook for 1 minute. Peppers have
tougher skin, and may require up to 4
minutes to soften them sufficiently for
peeling.
• Chocolate: this can be melted using the
steam cooking function. Place the
chocolate in a metal tray, cover with
aluminium foil and steam cook for 1
minute. Chocolate is unlikely to burn in
the steam oven.
• Hot towels: ideal for facial treatments, a
close shave or for cleaning hands after a
meal. They are simple to prepare using
the steam function. Moisten a towel with
water, roll it up and steam it for 1 minute.
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