14
Operating Instructions
Benefits of steam oven cooking
The benefit of cooking with a steam oven is that the valuable vitamins and nutrients are retained during
cooking compared to their losses experienced cooking in a microwave oven or in boiling water in a pot
on a cook top. Due to the moisture produced in the oven there is no need to keep basting foods with oils
or sauces making this form of cooking healthier. Food also retains a lot more flavour through this form of
steam cooking. Steam ovens are also very good for regenerating cooked foods that have been refrigerated
as the steaming process does not dry the food out, which is often the case using a microwave oven to
reheat food.
The SCG36 has the additional use of convection programme modes making it ideal to brown the foods that
have been steamed as well as using it as a traditional oven for baking, grilling and roasting.
Steam oven tips - cooking times
Like any new oven this steam oven is no different, in that it may take a little time to get to know what are the
best settings for the type of food being cooked. In principle though, cooking in a steam oven, the duration
times do not differ a great deal from cooking in a pot on a cook top.
Duration times based on quantities of food, in a steam oven, don’t change greatly. If your are cooking 500
grams of potatoes or 1000 grams they should cook in around the same period of time.
This manual does offer some basic guidelines on the type of food being cooked and length of time based
on a certain weight. It is recommended to cook the food for a shorter period of time than you would
normally until you get used to this new type of cooking and giving the best possible results.
Using your own containers
Use of your own containers is acceptable although it is important to ensure the following is noted:
•
Containers should be placed on shelves only, not directly on the base of the oven.
•
Sufficient space above the top of an open container needs to be maintained to ensure efficient steam
cooking
•
You may need to check with the manufacturer of containers intended for use in the steam oven as they
need to suitable to withstand 100ºC and heat resistant. Plastic containers are of particular concern.
•
Some containers may not be suitable for steam cooking such as those with thick sides. These could be
made from stoneware or porcelain and not good conductors of heat. Cooking times will be much longer
than metal type dishes.
Cleaning steam oven after every use
Due to the high amount of water generated during use of steam functions it is recommended to wipe down
the interior of the oven after every use. The heating plate element at the base of the oven will dry a lot of
th remaining water in the oven although there may be excess water on the door and sides of the oven
that should be wiped down with a dry cloth. Care should be taken when doing so as the interior will be
hot following use. The door should also be left open to allow for the drying process to be achieved more
quickly.
Spill tray located at the front of the oven needs to be wiped out of any excess water expelled during
cooking
Steam cooking principles and usage tips
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