Miele 09 855 050 General notes when cooking with Steam, Steam Cooking, Suitable cooking utensils

General notes when cooking with Steam

Steam Cooking

The advantages of cooking with steam

Vitamins and minerals are better retained, as the food is not immersed in water.

When cooked with steam, food retains its natural taste better than with conventional cooking. We therefore recommend not to season the food at all or only after it has been cooked.

Food retains its fresh, natural color.

Suitable cooking utensils

Cooking pans

Included with the appliance are stainless steel cooking pans. In addition, further cooking pans of different sizes are available, which can be supplied either perforated or solid (see "Optional accessories"). This allows the most suitable cooking pans to be selected for a particular food.

It is best to use perforated pans for steam cooking if possible. This enables the steam to reach the food from all sides allowing the dish to be evenly cooked.

Using your own pans

You can also use your own pans. But please note the following:

–Pans must be heat-resistant to 212°F / 100°C and able to withstand hot steam. Plastic pans can only be used for Steam Cooking if the manufacturer specifies that they are suitable for such use.

–Thick-sided pans made of porcelain, china or stoneware, for example, are less suitable for Steam Cooking. They do not conduct heat well, thus cooking times will be considerably longer than those given in the charts.

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