Use
24
35. Remove the cover from the evaporation
tray inside the oven cavity and dry it with
the sponge provided.
36. Remove condensation from the base
and walls of the oven cavity, the door
glass and drip tray and the front of the
appliance using a sponge.
Advice for steam cooking
•
Pasta and rice:
upon reaching 215 °F,
the cooking time will be the same as with
cooking on a hob. Place the pasta or
rice in a metal tray and cover with
around a centimeter of water. For best
results when cooking rice, place a lid on
the container or cover with aluminum foil.
This procedure allows the rice to absorb
all the water, and it can then be served
directly to the table.
•
Eggs:
these may be
boiled
,
scrambled
or
poached
by using the steam function
at 215 °F. To obtain perfect
boiled
eggs
, place them on the perforated tray
and cook for 4-6 minutes for soft boiled
eggs and 8-10 minutes for hard-boiled
eggs. For
scrambled eggs
, place the
beaten eggs in a metal tray together with
milk, butter and seasoning. Cover the
tray with aluminum foil. Mix every couple
of minutes using a fork. For
poached
eggs
, pour boiling water into the metal
tray with a drop of vinegar and steam
cook for around 4-5 minutes.
•
Vegetables:
steaming vegetables gives
excellent results. They maintain their
color, flavor and nutritional properties.
For dense vegetables such as potatoes,
turnips and parsnips, cook at 215 °F for
the same length of time you would boil
them on a hob. For broccoli and carrots,
cook for 6 minutes if you want them to
remain firm, or 10 minutes if you want
them to be softer.
Note: the evaporation tray cover
may be very hot, use appropriate
protection.
Take care: the water may be very
hot.
