Gorenje GCS131B, Manual

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NOTE TO USER
GB 4
Steam cooking
Overview
Steam cooking presents nothing but advantages if you follow the
instructions for use. Healthy and natural, steam cooking preserves the full
fl avour of foods. A delicate sauce or aromatic herb seasonings add that
something extra that makes the difference.
This kind of cooking releases no odours. There is no need to season
the cooking water with salt, herbs or spices; however, you can
fl avour a
fi sh by placing it on a bed of seaweed or make a savoury poultry dish by
adding a bunch of rosemary or tarragon.
You can simultaneously cook meat, fi sh and vegetables.
Compared to boiling, steaming offers nothing but advantages:
Cooking starts immediately whereas for food in a water- fi lled pan, the
cook time only begins counting down once the water returns to a full boil.
It is healthy: vitamins (those that are water soluble) and minerals are well
preserved because they scarcely dissolve in the condensation water that
touches the food.
Moreover, no fats are used for this type of cooking.
The steam maintains the taste of food. It does not add odours, nor the
taste of the grill or the pan. Furthermore, it takes nothing away because
the food is not diluted in the water.
Steam does not spread tastes or odours therefore do not hesitate to save
both time and money by cooking items at the same time, but without
touching. For example, you can cook a
fi sh next to a dessert.
Cut into pieces, food cooks faster and more evenly than if left whole.
Steam is also appropriate for blanching, defrosting and reheating or even
keeping foods warm, especially sauces.
First use a very small amount of fat to heat meats like poultry, veal and
pork so that they take on an appetizing browned appearance. Then
fi nish
cooking them using the steam method.
Words of advice: there is no point in using this cooking method to prepare
fi sh that is not fresh or vegetables left in the refrigerator for a week: the
results will be catastrophic!