Electrolux EOK96030, User Manual

Page: 32 / 84

32 electrolux usage, tables and tips
Steam Cooking
The Steam Cooking Cooking
method of preparation is suitable for all
types of food, fresh or frozen. It can be
used for cooking, warming, defrosting,
poaching or blanching vegetables,
meat, fish, pasta, rice, sweet corn, sem-
olina and eggs.
Cooking of menus
Complete menus can be prepared in
one go. Ideally dishes that require similar
cooking times should be chosen. This
will prevent individual components be-
ing under or over cooked. The amount
of water to be used will depend on the
largest amount of water specified for the
individual components chosen. For in-
formation, see Table.
The dishes should be positioned in suit-
able cooking containers on the oven
shelves. The gap between the oven
shelves must be adjusted so that the
steam can get to every dish.
When cooking menus, the water part of
the rice is to be increased to the ratio of
1 : 1.5 to 1 : 2, contrary to what is stat-
ed in the table.
Sterlising containers
The Steam Cooking function
makes it possible to sterilise containers,
e. g. babies’ bottles using steam. To do
this place the cleaned containers in the
middle of the oven shelf in the 1st oven
shelf with the openings downwards. In-
sert the containers into the oven at a
slight angle. Pour in the maximum
amount of water (650 ml) and select a
cook time of 40 mins. at 96°C.