3
Cooking with steam
Food cooked at atmospheric pressure at a temperature slightly higher than 100
°C will not collapse or absorb excessive water. Colour and flavour are preserved,
unlike when cooking with a pressure cooker. The cooking time for a single vege-
table is slightly longer than in a pressure cooker.
Your steam oven
only requires setting of the cook time.
The water held in
the tank enters the oven cavity through a pipe. This water is transformed into
steam on contact with a hotplate at the base of the oven cavity. There is no need
to add water to the cooking dish (see recipe book). To ensure GENUINE STEAM
COOKING, your steam oven is supplied with specially designed accessories for
perfect cooking results.
For a dish composed of several vegetables with different cooking times, best
results will be obtained by setting the minute minder for the vegetable which
takes the longest to cook. This will save time and reduce handling.
To make the oven easy to use and to ensure the best possible results, a single
shelf height is provided.
U
U
S
S
II
N
N
G
G
T
T
H
H
E
E
O
O
V
V
E
E
N
N
Summary of Contents for Biovapeur
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