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38
COOKING GUIDE
Steam functions
Steam cooking will increase the quantity of steam emitted from the product when the door
is opened. Use caution when opening the door and allow any excess hot air and steam to
dissipate before removing or replacing food.
STEAM
Steam is generated from the rear of the oven and distributed
evenly throughout by the fan
Ideal for:
maximising nutrients and flavour.
zSteam retains foods nutrients, colour and texture. Use steam
within the whole temperature range to cook a wide variety of
foods, maximising quality & flavour.
zAlternative uses include heating towels & sanitising jars.
zSteamed vegetables are best cooked in fully preheated oven.
SOUS VIDE
Precise and evenly controlled temperature using steam
Ideal for:
proteins: eggs, meat, poultry, seafood, as well as a wide range of
fruit & vegetables.
zAllows temperatures to be adjusted by 2°F (1°C) increments,
guaranteeing even cooking. Can be used with or without vacuum
sealing food.
zPreheating oven is not required, however oven should be around
room temperature before using SOUS VIDE.
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