The fully automatic steaming process
makes it unnecessary for you to stand
over and monitor the food. With
steaming, food does not burn and will
not boil over as long as you don’t
overfill your containers. Adjusting the
temperature is also unnecessary. The
appliance switches itself off
automatically when steaming is
complete.
conven i ence
14
With or without pressure
Steam ovens without pressure operate
between 40–100°C, and steam ovens
with pressure operate between 50–
120°C.
When using temperatures of 101°C and
above, you will be cooking with steam
and pressure. This allows foods of a
dense nature, e.g. root vegetables,
casseroles, curries, pasta and rice, to
be cooked more quickly. If used for
more delicate foods, steam and
pressure may ruin the texture; for
example the structure of a piece of fish
may be broken down.
When the highest steam and pressure
temperature of 120°C is used, the
cooking time is about half that of
cooking at 100°C without pressure.
Always check that the food is
thoroughly cooked through before
serving.
Recommended
temperatures
The recommended temperatures given
for the different steam functions
(depending on model of steam oven)
have been calculated to suit the
character and nutritional values of each
type of food. Heat-sensitive foods such
as fish and crème caramel need lower
temperatures than foods that are more
heat-resistant. These temperatures can
be adjusted within a certain range to
suit individual wishes and tastes.
Where two different temperature
options are given in a recipe please
select the one that is appropriate to
your oven (see point 1 above).
Automatic steaming
1.
3.
2.
