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Steam is also appropriate for blanching, defrosting and
reheating or even keeping foods warm, especially sauces.
First use a very small amount of fat to heat meats like
poultry, veal and pork in a pan so that they take on an
appetising browned appearance. Then finish cooking them
using the steam method.
Cut into pieces, food cooks faster and more evenly than if
left whole.
Operating principle
The water contained in the tank arrives in the cavity via a
pipe. This water is transformed into steam when it comes into
contact with a hot surface located in the lower part of the
cavity:
this is the steam generator.
There is no need to add water to the cooking dish. To
guarantee REAL STEAM COOKING, your oven is furnished
with specially designed cookware that will allow for perfect
cooking.
General comments
Steam cooking presents nothing but advantages if you
follow the instructions for use. Healthy and natural, steam
cooking preserves the full flavour of foods. A delicate sauce
or aromatic herb seasonings add that something extra that
makes the difference.
This kind of cooking releases no odours. There is no need
to season the cooking water with herbs or spices; however,
you can flavour a fish by placing it on a bed of seaweed or
make a savoury poultry dish by adding a bunch of rosemary
or tarragon.
You can simultaneously cook meat, fish and vegetables.
Steam cooking gently reheats pasta, rice and mashed
potatoes with no risk of food sticking or drying out.
It facilitates cooking custard creams and tarts, rice
pudding... covered with aluminium foil, the condensation
water does not add moisture to the preparations.
There is no need to add salt before cooking, not even the
steam water.
To make meat look more appetising, quickly brown it on all
sides with hot butter in a pan.
Compared to boiling, steaming offers nothing but
advantages:
It is quick: cooking starts immediately whereas for food in a
water-filled dish, the cook time only begins counting down
once the water returns to a full boil.
It is healthy: vitamins (those that are water soluble) and
mineral salts are well preserved because they scarcely
dissolve in the condensation water that touches the food.
Moreover, no fats are used for this type of cooking.
The steam maintains the taste of food. It does not add
odours, nor the taste of the grill or the pan. Furthermore, it
takes nothing away because the food is not diluted in the
water.
Words of advice: there is no point in using this cooking
method to prepare fish that is not fresh or vegetables left in
the refrigerator for a week: the results will be catastrophic!
Steam does not spread tastes or odours, therefore do not
hesitate to save both time and money by cooking items side
by side, but without touching. For example, you can cook a
fish next to a dessert.
Steam cooking
Warning
You MUST fill the water tank to the max. level
before cooking. Return the tank to its housing by
firmly pushing ALL THE WAY until you feel the
tank LOCK INTO POSITION.
Warning
When in use, the appliance becomes hot. Hot
steam will escape when you open the door of the
appliance. Keep children away.
