Blanco BOSS382X, Руководство по установке

Страница: 4 / 30

4
EN 1 / SAFET Y INSTRUCTIONS
•
STEAMING
General
Steaming has many advantages if used correctly. Healthy and
natural, steaming helps food to retain its taste. A light or herby
sauce adds that little touch that makes all the difference.
It does not give off any smells. There is no need to flavour the
cooking water with herbs or spices. However, fish can be flavoured
by cooking it on a bed of seaweed or poultry on a bed of rosemary
or tarragon.
Meat, fish and vegetables can be cooked together.
Pasta, rice and purées can be gently heated without any risk of
sticking or drying.
Making cream desserts, custard tarts, rice puddings, etc. is easy...
if you cover them with foil the water from the condensation will not
wet them.
There is no need to add salt before cooking, or even any cooking
water.
To give meat a better appearance, brown it first all over in hot
butter in the frying pan.
Compared with boiling, steaming only offers advantages:
It is fast: cooking starts immediately while the cooking time for
food in a pan of water only starts from when the water begins to
boil.
It is healthy: the vitamins (those known as hydrosoluble) and
mineral salts are well preserved because they barely dissolve in
the condensed water that covers the food.
Furthermore, no fat is used to aid cooking.
Steaming preserves the taste of the food. It does not add any
flavour or grilled or fried taste and does not take any flavour away
because there is no dilution in the water.
Steaming does not allow tastes or smells to mix, so don’t hesitate
to save time and money by cooking fish and a dessert side by side
but without touching, for example.