Use
25
EN
•
Fish:
due to the delicate nature of fish,
steaming gives excellent results. For oily
fish such as salmon or trout, cook at
215°F for around 5 minutes. For white
fish such as cod or haddock, cook at
175°F for around 5 minutes. If you are
cooking different foods, all fish must be
cooked in the perforated tray which must
be placed on the bottom shelf of the
oven to avoid liquid from the fish
dripping onto other food products.
•
Meat:
casseroles and curries are ideal
for steaming. Prepare the casserole as
for normal oven cooking. Place it in a
metal tray, cover with a lid or aluminum
foil, and cook for between 45 minutes
and 3 hours depending on the cut of
meat used.
•
Thin soups:
steaming allows flavors to
develop perfectly with minimum effort, as
the liquids will not boil over. For
vegetable soup with the correct
consistency, first steam the vegetables,
then add broth and steam cook at
215°F. The steam function is also ideal
for preparing large quantities for later
use.
•
Soups:
Thicker soups are also easy and
quick to prepare. Place the soup in a
metal tray, cover with a lid or aluminum
foil and steam cook at 215 °F for the
same time you would cook it in a
microwave oven. To obtain a creamy
texture stir halfway through cooking.
•
Reheating:
the steaming function will not
dry foods out and gives a moister result.
A previously prepared home-cooked
meal, covered with aluminum foil, will
take around 10-12 minutes to reheat.
Ready meals will require approximately
double the time indicated on the
package.
•
Defrosting:
it is possible to use the steam
function to defrost foods. Times vary, but
defrosting with the steam function takes
around half the time necessary for
covered foods left to defrost at room
temperature.
•
Peeling peppers and tomatoes:
this is
very easy to do when using the steam
function. Use a knife to cut a small cross
in the skin of the tomato, and steam for
1 minute. Peppers have tougher skin,
and may require up to 4 minutes to
soften it sufficiently for peeling.
•
Chocolate:
this can be melted using
the steaming function. Place the
chocolate in a metal tray, cover with
aluminum foil and steam for 1 minute.
Unlike other methods, chocolate is
unlikely to burn in the steam oven.
•
Hot towels:
ideal for facial treatments, a
close shave or for use after a meal, these
are easy to prepare using the steaming
function. Moisten a towel with water, roll
it up and steam it for 1 minute.
