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Tips and tricks
Tips and tricks for steaming
On steaming at 100 °C, you can cook several types of food at the same time. For
example, you can cook rice or pulses at the same time as vegetables with a similar
cooking time, thus saving energy and using fewer dishes.
With the appropriate amount of liquid, grain (such as rice or millet) and pulses
(such as lentils) can be cooked direct in dishes in which they are to be served
(porcelain bowl or glass bowl), provided that these are suitable.
On steaming in the perforated cooking pan, a baking tray inserted under the pan
will reduce the quantity of condensate which gathers on the bottom of the oven.
Tiny particles of food which drip down can drip onto the baking tray and thus be
conveniently cleaned away.
Vegetables should only be flavoured with salt, pepper or herbs after steaming.
Tips and tricks for regenerating
Dishes which are to be heated up using the “Regenerating” operating mode can
be portioned direct onto a heat-resistant plate (usually porcelain, glass, etc.) and
then heated up.
On regenerating or heating up, the food on the plate does not have to be covered.
Steam is added during the process of regenerating, so food will not dry out.
One can also, with the help of the “Regenerating” operating mode, easily defrost
bread or other starchy foods such as rice or pasta. Meat or similar foods cannot
be defrosted without becoming semi-cooked around the edges.
Food
stuffs
Weight of
foodstuffs [g]
approx. quantity of liquid to be added [ml]
(depending on the consistency required)
Rice
100
150 (salt water, boullion etc.)
Millet
100
150–200
Semolina
100
200–300
Lentils
100
200–300
