Cooking tips
Tips for steaming
–The duration for cooking with steam is almost the same as cooking in a pot.
–The steam prevents the food from drying out and the disadvantages coming with it. The food stays moist and juicy. The same is true not only for vegetables but also for desserts, fish and meat recipes.
–You can cook on any level or on multiple levels at the same time. The duration will not change.
–The food will not brown and does not get a crust. The food is gently steamed, not fried or baked. Cheese will melt but not brown. Steaming food is healthy and accentuates its flavor.
–When cooking frozen food, e.g. vegetables, break up large clumps so they cook evenly. The duration is approximately the same as for fresh vegetables.
–Frozen and fresh vegetables with the same duration can be steamed together.
–Since steaming retains flavor so well, food should not be seasoned until after it has been cooked.
–When cooking with liquids only fill the containers 3/4 of the way.
–Food like noodles or rice need to be cooked in fluids. Noodles should be well covered with fluid. Rice, beans and cereals need to be cooked in equal amounts of food and water.
–Follow the cooking time for pasta on the packaging.
–The cooking liquid gets absorbed by some food (e.g. rice). With other food it can be used for gravy or sauces.
–You can prepare gravy in the steam oven by adding flour and butter to the liquid.
–Grease the perforated container when cooking fish. Grease the solid container when cooking eggs, e.g. scrambled eggs.
–To avoid any transfer of tastes caused by moisture dripping from above, perforated containers should be inserted in the lower runner and the solid containers should be placed on the rack on an upper level.
–Yeast dough can be proofed in the steam oven. Select the "Cook Universal" function and lower the default temperature to 105°F (40°C). Cover the dough.
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