2.3 Operating principle
In the steam cooker
you can cook, steam cook
and blanch.
The steam
envelopes the food that is being
cooked and prevents a loss of nutrients in the
foodstuffs. Cooked food retains its shape, its colour
and its typical aroma. Foodstuffs are not browned in
the steam cooker.
The appliance offers you the possibility of steam
cooking without pressure in one or two cooking
inserts. When you use the perforated cooking
inserts, the steam is able to reach the food on all
sides. This ensures uniform cooking even of large
quantities of food.
You can set the cooking liquid temperature in 5 °C
increments between 45 and 95 °C. This precise
adjustment of the water temperature allows you to
melt a coating, for example, to poach meat or to
boil noodles.
The appliance is suitable for use with water or
cooking liquid only. Do not use the appliance for
deep frying.
Only add salt and stock cubes to the hot water. The
cooking basin is to a great extent corrosion proof,
however, in certain cases, for example salt, can
cause damage to the material.
Boiling point adjustment (calibration):
The appliance must be calibrated before first-time
operation and whenever you change location (See
chapter on operation).
Note:
Failure to adjust the boiling point may lead to
malfunctions on the steam cooker. It is possible that
too much or too little steam will be generated.
6
Steam cooking consists of cooking in a steam flow.
The temperature range is around 100 °C. The
steam transmits the heat. Suitable foodstuffs are
vegetables, potatoes, fish and yeast dumplings.
