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Use
27
EN
Advice for steaming
• Pasta and rice: once a temperature of
100°C has been reached the cooking
time will be the same as on a cooktop.
Put the pasta or rice in a metal tray and
cover with about a centimetre of water.
For best results when cooking rice, place
a lid on the container or cover with
aluminium foil. This enables the rice to
absorb all the water and can be served
directly.
• Eggs: can be boiled, scrambled or
poached using the steam function at
100°C. For perfect boiled eggs, place
them in the perforated tray and cook
them for 4-6 minutes for soft-boiled eggs
and 8-10 minutes for hard-boiled eggs.
For scrambled eggs, place the beaten
eggs in the metal tray together with milk,
butter and the condiments. Cover it with
aluminium foil. Every couple of minutes
stir the contents with a fork. For poached
eggs pour boiling water into the metal
tray with a drop of vinegar and steam for
about 4-5 minutes.
• Vegetables: they are perfect when
steamed. They maintain their colour,
flavour and nutritional value. For dense
vegetables such as potatoes, turnips and
parsnips, cook at 100°C for the same
length of time as you would boil them for
on the cooktop. For broccoli and carrots,
cook for 6 minutes for a firm consistency
or up to 10 minutes for a softer
consistency.
• Fish: being a naturally delicate food, it is
perfect when steamed. For fatty fish such
as salmon or trout, cook at 100°C for
about 5 minutes. For white fish such as
cod and haddock cook at 80°C for
about 5 minutes. When cooking different
foods at the same time, all the fish should
be cooked in the perforated tray placed
on the lower shelf of the oven in order to
prevent the fish juices from dripping onto
other foods.
• Meat: casseroles and curry are perfect
for steaming. Prepare the casserole as
you would for cooking it normally in the
oven. Place it in the metal tray, cover with
a lid or aluminium foil and according to
the cut of meat, cook it between 45
minutes and 3 hours.
• Thin soups: steaming helps to enhance
the flavour with minimal supervision
because the liquids will not overflow. To
produce vegetable soup of the right
consistency, first steam the vegetables,
then add the stock and steam at 100°C.
The steam function is also ideal for
preparing quantities to store.
• Soups: they are simple and quick to
prepare. Put the soup in a metal tray,
cover with a lid or aluminium foil and
steam at 100°C for the same length of
time as for microwave cooking. To obtain
a creamy texture stir half way through
cooking.
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