Küppersbusch EDG 6600.0, Service Manual

Page: 6 / 97

6 H3-72-01
For internal use only
2. General
Depressurised steam cooking involves cooking food with a combination of steam and hot air. Gentle
steam cooking at temperatures of between 40°C – 100°C optimally preserves vitamins and minerals as
well as maintaining colours and natural aromas. Food does not dry out and nor will it burn or stick.
Since only a relatively small amount of water needs to be heated, steam cooking means that a great deal
of time and energy can be saved.
Depressurised steam cooking takes place at temperatures of between 40 °C and 100 °C, thus making it
easy to cook food just as it is required. The climatic sensor steams the food in just the right conditions,
irrespective of the quantity of food being cooked. Instead of being destroyed, vitamins and minerals are
largely preserved. Flavour, colour and consistency are maintained – food does not lose its structure.
There is therefore almost no need to add salt and spices.
To sum up:
cooking with steam makes conscious, healthy eating possible without any extra effort. The
steam cooker provides excellent possibilities in combination with the ökotherm
®
cooker or oven.
It is particularly when meat is being cooked that the oven becomes dirty due to squirting juices. Dirt which
has become dried can be removed more easily if the cooker, prior to cleaning, is operated with the
“steam” cooking mode at a temperature of 100 °C for approximately 30 minutes, thus softening any
soiling. After being used for some time the oven will take on a golden colour.