Recipes for Steam Cooking
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WHY COOK WITH STEAM?
Cooking with steam is one of the
healthiest cooking methods. The
steam envelops the food and exerts
no pressure on it, so the vitamins and
minerals are largely preserved.
Delicate sh, moist and tender meat
and delicious vegetables
can only be achieved with steam.
Custard, terrines and dumplings are
also wonderfully simple to make
using the steam oven.
THE ADVANTAGE:
• Almostnolossofnutrients
When steamed, food is not immersed in water, so the vitamins and
minerals do not leach out. Studies have shown that steamed broccoli,
for example, contains 50% more Vitamin C than boiled broccoli.
• Low-fatcooking
Food can be cooked with low amounts of fat or, depending on taste, with
no fat at all. When meat is steamed, the fat separates itself from the meat
and drips into the baking pan.
• Reheating
Steam lets you reheat food without losing the original dish’s moisture,
textures and avors.
• Meatcooking
Cook a 14 lb turkey in just 90 minutes in the oven’s Steam Convection
mode. Golden on the outside; moist on the inside. Dry meat is a thing of
the past.
• Appetizingappearance
When cooked with steam, foods retain their natural color. Cooked
vegetables look like they have been freshly harvested.
You hardly need to stir or turn the food, which means that even delicate
sh dishes retain their shape. Foods do not dry out.
• Flavorfulenjoyment
Steaming provides naturally avorful food that needs hardly any salt.
• Cookingamenu
With steam you can cook several components of a menu at the same
time without the different avors mixing.