FOOD TYPE
TEMPERATURE °C
FISH
80°C - 100°C
VEGETABLES
90°C - 100°C
MEAT / CASSEROLES / CURRIES/SOUP 100°C
PASTA / RICE / PULSES
100°C
REHEATING
100°C
DEFROSTING / PROVING
40°C - 60°C
Cooking times are calculated from when the steam function has
preheated. The steam function takes approximately 5 minutes
to get up to temperature. The water jug will last, if uninterrupted,
for approximately 1 hour.
Pasta
and
rice
, when cooked at 100°C, will take the same
time as it would to boil on the hob. Place the pasta and
rice into a solid stainless steel container and cover with
1cm of water.
Eggs
can be boiled, scrambled or poached, at 100°C using
the steam function. For the perfect boiled egg, place
the egg onto a perforated steam container and cook 3-5
minutes for a soft boil and 8-10 minutes for a hardboiled
egg. For scrambled egg, place the beaten egg, milk, butter and
seasoning into a solid steam container. Cover. Every couple of
minutes loosen the egg mixture with a fork. To make poached
eggs pour boiling water into a solid steam container, with a drop
of vinegar. Steam for approximately 3-4 minutes.
Vegetables
are perfect when cooked using the steam
function as they retain their colour, flavour and nutritional
content. For dense vegetables such as potatoes, swede
and parsnip cook at 100°C for the same time as it would
take to boil on the hob. For broccoli, carrots they will take less
time in the steam oven taking 5 minutes for an aldente finish, or
up to 8 minutes for a soft finish.
Fish
, being delicate in nature, is great cooked using the
steam function. For oily fish such as a salmon or trout
fillets, cook at 100°C for approximately 5 minutes. For
delicate white fish, including cod and haddock cook
at 80°C, also for 5 minutes. All fish should be cooked in a
perforated container, and placed on the bottom shelf of the
steam oven to ensure that the fish juices don’t drip onto other
items in the steam oven.
Meat
can be cooked in the steam function, but is best
cooked in the combination mode to ensure browning
of the meat. However, casseroles and curries work
beautifully. Prepare the casserole as if you were to cook it
in the oven. Place into a stainless steel container; cover with a
lid or foil and depending on how tender the cut of meat cook for
45minutes to 3 hours to cook.
Soups
cooked using the steam function have great flavour
and require little monitoring as they won’t boil over. For a
vegetable soup, steam the vegetables first; add the stock
and steam at 100°C. Process for a smooth consistency. The
steam function is also ideal for making stock.
Porridge
is simple and easy using the steam function. Place
in a solid steam container, with a lid or foil and steam at
100°C for the same time as you would cook it in a microwave.
For a creamier finish, stir half way through.
Reheating food
, using the steam function does not dry out the
food and can enhance the moisture content. A plated meal, covered
with foil will take approximately 10-12 minutes. Ready meals will
take approximately double the time stated on the packaging.
Defrosting
is possible using the steam function. Times will vary,
but defrosting usually takes half the time it would take to defrost
left covered on the kitchen side.
Skinning of tomatoes
and peppers is simple using the steam
function. Make a small cross in the skin of the tomato, using a knife,
and steam for 1 minute. Peppers have a tough skin, and will take up
to 4-6 minutes to loosen the skin for peeling.
Chocolate
can be melted using the steam function. There is
little chance of burning the chocolate. Place into a stainless steel
container and cover with foil. Steam for 1 minute.
Hot towels
for a home facial, pre-shave or to serve after a meal is
simple using the steam function. Dampen towel with water, roll
and steam for 1 minute.
Containers
should ideally be stainless steel and not ceramic.
Stainless steel is better at conducting the heat and the food will
benefit from quicker cooking times.
Automatic
functions are available for meat, fish, vegetables,
reheating and sterilising and defrosting. See the instruction booklet
for details.
Circulaire
uses the fan and allows cooking on many levels. The
temperature range from 40 - 220°C. Ideal for cooking several items
at once, with no cross transference of flavours. For foods that take
less than 20 minutes to fan cook, it is not necessary to preheat the
steam combination oven.
Grill
is ideal for grilling meat and browning. Use the wire rack with
a solid roasting tray below.
Hot Air
& Grill uses a mixture of the fan and grill. This is ideal for
cooking thicker cuts of meat and accelerating the browning of
traditionally fan cooked foods. It is preferable to use a wire rack and
solid roasting tray below.
Hot Air
& Steam combines both cooking functions to provide moist
baking and juicy roasting results. It is ideal for bread, puff pastry
and joints of meat. Use the same cooking times and temperatures
to provide the enhanced result.
STEAM COOKING FUNCTIONS
COOKING TIPS FOR STEAM COOKING
TASKS YOU WOULD HAVE USED YOUR MICROWAVE FOR
OTHER TIPS & COOKING FUNCTIONS
