AEG COMPETENCE KB9820E, Информация пользователя

Страница: 32 / 80

32
Steam Cooking
The Steam Cooking Cooking method of preparation is suitable for
all types of food, fresh or frozen. It can be used for cooking, warming,
defrosting, poaching or blanching vegetables, meat, fish, pasta, rice,
sweet corn, semolina and eggs.
Cooking of menus
Complete menus can be prepared in one go. Ideally dishes that require
similar cooking times should be chosen. This will prevent individual
components being under or over cooked. The amount of water to be
used will depend on the largest amount of water specified for the indi-
vidual components chosen. For information, see Table.
The dishes should be positioned in suitable cooking containers on the
oven shelves. The gap between the oven shelves must be adjusted so
that the steam can get to every dish.
When cooking menus, the water part of the rice is to be increased to
the ratio of 1 : 1.5 to 1 : 2, contrary to what is stated in the table.
Sterlising containers
The Steam Cooking function makes it possible to sterilise contain-
ers, e. g. babies’ bottles using steam. To do this place the cleaned con-
tainers in the middle of the oven shelf in the 1st oven shelf with the
openings downwards. Insert the containers into the oven at a slight an-
gle. Pour in the maximum amount of water (650 ml) and select a cook
time of 40 mins. at 96°C.