Moffat AC Series brochure Steam cooking, Atmospheric 100 ºC, Low temperature 30/85 ºC

BS ACSeries brochure.fmx 28/7/05 5:20 PM Page 7

Steam cooking

Keeps natural nutritional value intact.

Steam-cookedfoods are easier to serve.

Perfect cooking of delicate foods.

No need for bain-marie utensils.

Atmospheric: 100 ºC.

Steam cooking retains all the natural quality of food that would otherwise be lost when boiled. Savings are logistical as well: no pots, less space required, stoves kept free, no draining. And food tastes and looks better - with less salt and seasoning required. Another advantage of steam cooking is that food is not shaken or mixed: for example, eggs can be placed in the oven in their paper container or set on a tray - cooking is even and thorough (even large quantities), while the shells are kept perfectly unbroken.

Low temperature: 30/85 ºC.

Low temperature steam (30/85 ºC) cooks to perfection all types of food usually cooked by bain-marie. The AC Series can even cook different food types at the same time without any exchange of flavours.

The benefits of low-temperature steam cooking are being increasingly recognised by people who insist on eating healthy, light and naturally-fragrant food.