General cooking
90 – 100°C
Vegetables
90 – 100°C
Root vegetables
100 – 120°C
Pasta, rice
100 – 120°C
Pulses
90 – 100°C
Casseroles, curries, soups 90 – 100°C
Meat
90 – 100°C
Fish
70 – 95°C
Steamed puddings
95 – 120°C
Gentle cooking
85 – 95°C
Reheating
80 – 100°C
Defrosting
50 – 100°C
See the individual recipes and the
cooking charts at the back of this book
for a more detailed guide.
Most foods can be placed in a
perforated container, which allows the
steam to surround the food from all
sides. If cooking a casserole, curry,
soup etc., then a solid container must
be used.
The material of your cooking vessel can
affect the cooking time. The ideal
steam oven cooking container should
be made from stainless steel, which
allows heat to be transferred most
effectively to the food. If, however, you
use containers made from plastic or
thick earthenware (which are both poor
conductors of heat), then the cooking
time needs to be increased to
compensate. All recipes found in this
cookery book have been developed
using stainless steel cooking vessels.
If you have a plumbed in steam oven,
please be aware that cooking times can
also vary according to your water
pressure.
Selecting
the right temperature
20
Containers
tempe r a tures , cont a i ne r s and ma i ntenance
