Instruction manual SO110
23
Please keep this instruction manual for future reference
F O O D T Y P E
W E I G H T
T I M E
F I S H
650g
15 minutes
C R A B
500g
25 minutes
S H R I M P
500g
12 minutes
C H I C K E N L E G
5pcs around 650g
30 minutes
C H I C K E N
1100g
35 minutes
B E E F
350g
40 minutes
P O R K
400g
20 minutes
F O O D T Y P E
W E I G H T
T I M E
S O U P
450g
15 minutes
E G G
10pcs around 650g 15 minutes
P U M P K I N
850g
20 minutes
TO M ATO
550g
30 minutes
C O R N
550g
30 minutes
B R E A D
10
18 minutes
R I C E
400g
30 minutes
S U G G E S T E D S T E A M I N G T I M E S
S T E A M C O O K I N G T I P S
It is fat free and has the advantage of preserving the original flavour of the food. In this case, the
food is not cooked with water but with water vapour. Steam cooking is different than boiling. In
fact, the water vapour works on the inside of the cells, which is fundamentally different from the
effect of boiling water.
In fact, steam also cooks the food completely but, except for the fat, nothing else comes out of the
food. The cell walls and tendons gradually soften, the protein coagulates without coming out, the
starches swell and combine and the sugars and minerals remain unchanged.
The same goes for odours, which are reduced to a minimum, or coloured substances. Only the fat
liquefies due to the heat and, for this reason, it is almost never a good idea to steam cook large
cuts of meat or fish.
So, the foods that benefit to this cooking method are generally, those with no fat such as, fish,
some types of meat, legumes, potatoes, cereals, eggs, pudding, vegetables, etc. It is not good for
vegetables with tough fibres or fruits in general.
N OT E
Any cooking time duration will only begin when the oven has reached the set temperature.
SO110 Signle Oven Instruction manual v.indd 23
25/09/2019 15:17
