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Steam Cooking
The Steam Cooking method of preparation is suitable for all types
of food, fresh or frozen. It can be used for cooking, warming, defrost-
ing, 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.
Steam Cooking table
Type of food
Steam Cooking
Water via wa-
ter drawer
ml
Tempe-
rature
°C
Oven
level
Time in
mins.
Risotto 400 96 225-30
Rice (with liquid 1:1) 550 96 235-40
Cornmeal (polenta,
with liquid 1:3) 550 96 235-40
Jacket potatoes, medium-sized 700 96 245-55
Boiled potatoes 550 96 235-40
Ratatouille 400 96 225-30
Brussels sprouts 550 96 230-35
Cauliflower, whole 700 96 240-45
Sauerkraut 700 96 250-60
Tomatoes, wh ole 250 96 215-20
Beetroot, whole 550 96 260-70
Celery /fennel,
sliced 550 96 235 -40
Courgettes, sliced 400 96 220 -25
Carrots, sliced 550 96 230 -35
Defrosting vegetables 550 60 230 -35
Defrosting and cooking vegeta-
bles 550 96 230-35
Blanching vegetables 250 96 212-15