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Steam cooking
61
Using Steam cooking
In the Steam cookingoperating
mode, you can cook food exclusively
using steam (see “Operation – Drawing
in water”).
In contrast to the Moisture
plusoperating mode, a larger
amount of water is drawn in which is
continuously supplied to the oven
compartment in the form of steam at a
maximum temperature of 100°C.
This means that the food will not be
browned.
Tip: Keep the door closed during the
cooking process to prevent any steam
escaping.
Refer to the relevant instructions in
“Cleaning and care – Evaporate
residual moisture”.
Suitable food items
Steam cooking retains the actual
flavour of the food better than
conventional cooking. We therefore
recommend not seasoning the food
with salt, or at least waiting until after
the food is cooked. The food also
keeps its fresh, natural colour.
- Vegetables are ideal for steam
cooking, and particularly for
blanching. Almost all vitamins and
minerals are retained as the food is
not immersed in water.
- Rice is cooked in liquid and absorbs
it all during the cooking process so
none of the nutrients are lost. It is
very easy to cook pudding rice, as it
does not need to be stirred and will
not burn.
- Steam cooking delivers very even
and fluffy results when cooking egg
dishes such as custard royale, crème
brûlée and soufflé.
Cooking containers
Use suitable cooking containers for the
food you are cooking (see “Features –
Accessories supplied and available to
order”).
Use perforated cooking containers for
steam cooking if possible. 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.
However, please note the following:
- Always place the universal tray on
shelf level1 to collect the liquid.
Place the containers on the rack or in
a cooking container on shelf level2.
- Containers must be suitable for use
in an oven and able to withstand
steam. With plastic containers,
please check with the manufacturer
that they are suitable for use in a
steam oven.
- Thick-sided containers such as
porcelain, ceramic or stoneware are
not very suitable for using with
steam. Due to their thick sides, they
do not conduct heat well, meaning
cooking durations will be
considerably longer than those given
in the charts.
- Ensure that there is a gap between
the upper rim of the container and
the ceiling of the oven to allow
sufficient steam into the container.
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