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General notes
66
The "General Notes" section contains
general information. You will find more
detailed information about particular
foods and how to cook them in the
other sections.
The advantages of cooking
with steam
Almost all vitamins and minerals are re-
tained as the food is not immersed in
water.
Cooking with steam also retains the
true taste of the food better than con-
ventional cooking. We therefore recom-
mend seasoning the food after it has
been cooked. Food also retains its
fresh, original color.
Suitable containers
Cooking pans
This steam oven is supplied with stain-
less steel cooking pans. Other contain-
ers, in a variety of sizes, both perforated
and solid, are available as optional ex-
tras (see "Optional accessories"). This
enables you to choose the most suit-
able container for the food you are pre-
paring.
It is best to use perforated pans for
Steam Cooking. The steam can reach
the food from all sides and the food is
cooked evenly.
Your own pans
You can also use your own pans. How-
ever, please note the following:
– The pan must be suitable for using in
an oven and must be steam resistant.
Plastic pans can only be used for
steam cooking if the manufacturer
has stated that they are suitable for
such use.
– Thick-sided pans made from porce-
lain, china or stoneware, for example,
are not so suitable for steam cooking.
They do not conduct heat well and as
a result cooking durations will be
considerably longer than those given
in the charts.
– Place the cooking pans on the rack
or on a suitable tray and not on the
oven floor.
– Ensure that there is a gap between
the upper rim of the container and
the top of the cooking compartment
to allow sufficient steam into the con-
tainer.
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