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Please keep this instruction manual for future reference
Instruction manual SO111, SO111SS, SO111GM
S T E A M C O O K I N G
Steam cooking is one of the healthiest options for cooking as it does not require fat to cook with
and preserves the original flavours 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.
The foods that benefit to this cooking method are generally those with no fat such as, fish, some
types of meat, 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.
