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The advantages of cooking with steam
Vitamins and minerals are retained better, as the food is not
immersed in water.
When cooked with steam, food retains its natural taste better
than with conventional cooking. We therefore recommend not
to season the food at all or only after it has been cooked.
Food retains its fresh, natural color.
Suitable cooking utensils
Cooking pans
Included with the steam oven are stainless steel cooking
pans. Other pans, in a variety of sizes, both perforated and
solid, are available as optional extras (see "Optional
accessories"). This enables you to choose the most suitable
pan for the food you are preparing.
It is best to use perforated pans for Steam Cooking. This
enables the steam to reach the food from all sides and the
dish is evenly cooked.
Your own pans
You can also use your own pans. However, please note the
following:
–
Pans must be heat-resistant to 212°F / 100°C and able to
withstand hot steam. Plastic pans can only be used for
Steam Cooking if the manufacturer specifies that they are
suitable for such use.
–
Thick-sided pans made of porcelain, china or stoneware,
for example, are less suitable for Steam Cooking. They do
not conduct heat well, thus cooking times will be
considerably longer than those given in the charts.
Important and useful information
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