Practical tips
–You can thicken sauces in the steam oven by adding flour and butter to liquid (40 g flour and 40 g butter to 0.5 litres liquid).
–Grease perforated containers beforehand if used for cooking fish, and solid containers if used for cooking dishes containing eggs.
–When cooking meat without adding any additional liquid to the container, the meat juices can be used to for making gravy and sauces. Put the meat and other ingredients, e.g. vegetables, in a perforated container. Place a solid container underneath to catch the juice.
–If you wish to add additional liquid when cooking meat using Steam with pressure , it is very important not to add too much liquid as this can cause the container to boil over. If necessary add liquid, e.g. stock, after cooking.
–When using Steam with pressure , cooking will only take approx. half the time it would take with conventional cooking.
–With the Steam with pressure
120 °C programme, during the cooling down phase air will be circulated around the cooking compartment. This air can dislodge food from the cooking container and soil the cooking compartment. This mostly occurs when food is being cooked in liquid (soup, casseroles etc) and also when the food has a pulpy consistency, e.g. apple sauce.
When cooking these types of food, cover the cooking container with the tray or lid (see "Optional accessories"). Place the covered cooking container between the two runners of the shelf level; do not place it on top of the upper runner.
–When cooking fish or food with a distinctive colour (e.g. spinach) in a perforated container, place the container on the lowest shelf level to avoid any transfer of tastes or colour to other food.
–Yeast dough can be put in the oven to prove.
Select Steam without pressure , and reduce the recommended temperature to 40 °C. Cover the dough.
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