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Vigorous Steam
The Vigorous Steam method of preparation is suitable for all types of
food, fresh or frozen. It can be used for cooking, warming, defrosting,
poaching or blanching vegetables, meat, fish, pasta, rice, sweet corn,
semolina and eggs.
A complete menu can be prepared at one time, on the serving dishes,
irrespective of quantity or cooking time.
For information, see Table.
Vigorous Steam Table
Type of food
Vigorous Steam (700 ml water)
Shelf position Time in mins.
Risotto 225-30
Rice 235-40
Jacket potatoes, medium-sized 245-55
Boiled potatoes 235-40
Ratatouille 225-30
Brussels sprouts 230-35
Cauliflower, whole 240-45
Tomatoes, whole 215-20
Beetroot, whole 260-70
Kohlrabi / Celery / Fennel, chopped 235-40
Courgettes, chopped 220-25
Carrots, chopped 230-35
Defrosting and cooking vegetables 230-35
Blanching beans 220-22
Blanching vegetables 212-15
Tender veal ham 1,000 g 250-75
Smoked loin of pork 600-1,000 g 245-55
Warming up meat loaf in 1 cm slices 220-25
Trout, 170-300 g 215-25