2.3 Operating principle
Steam cooking consists of cooking in a steam flow. The temperature range is between 80 °C and
100 °C. The steam transmits the heat. Suitable foodstuffs are vegetables, potatoes, fish and yeast dumplings.
In the steam cooker you can cook, steam cook and blanch.
The steam envelopes the food that is being cooked and prevents a loss of nutrients in the foodstuffs. Cooked food retains its shape, its colour and its typical aroma. Foodstuffs are not browned in the steam cooker.
The appliance offers you the possibility of steam cooking without pressure in one or two cooking inserts. When you use the perforated cooking inserts, the steam is able to reach the food on all sides. This ensures uniform cooking even of large quantities of food.
You can set the cooking liquid temperature in 5 °C increments between 45 and 95 °C. This precise adjustment of the water temperature allows you to melt a coating, for example, to poach meat or to boil noodles.
Boiling point adjustment (calibration):
The appliance must be calibrated before
Note:
Failure to adjust the boiling point may lead to malfunctions on the steam cooker. It is possible that too much or too little steam will be generated.
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