Recipes for Steam Cooking

6
INFORMATION AND TIPS
• CookingTimes
Unless otherwise indicated, the cooking times in the recipes are for food inserted
into a cold oven.
• ShelfPosition
When steaming, you can insert the pans at any shelf position. Note: If you are
using the perforated baking pan, you must always place a baking pan underneath.
This will catch any dripping liquid.
• Ovenware
Always use steam and heat-resistant ovenware. Silicone baking molds are not
suitable for use when combining True Convection and Steam.
• BlanchingVegetablesforFreezing
The extremely short steam time for blanching means that maximum color,
avor and vitamins are preserved.
Wash, clean and chop the vegetables. Place the vegetables in the perforated
baking pan. Insert the baking pan underneath. Steam the vegetables for only
approximately 1 to 2 minutes. Then briey immerse the vegetables in ice-cold
water so that the cooking process is interrupted.
• ReheatingFood
During reheat, food is gently reheated - it does not dry out and tastes as
though it were freshly prepared. Place the food in a dish on the wire rack.
• DoughProong
Yeast or sourdough rise signicantly more quickly in the oven than at room
temperature.
• FreshorFrozenVegetables
– The recipes use predominantly fresh vegetables. If you need to cook quickly
or the relevant vegetables are out of season, you can also use frozen vegetables.
– Frozen vegetables have already been blanched before freezing. Therefore,
spinach leaves only need defrosting.
– Vegetables such as broccoli or cauliower are used in exactly the same
way as fresh vegetables. However, the specied cooking times may have to
be changed.
• FreshHerbs
The recipes usually indicate fresh herbs. These contain many vitamins and
minerals. If you have no fresh herbs, use frozen herbs. Dried herbs have a
stronger taste, therefore adjust the seasoning accordingly.
• GeneralSettingValues
In the Use and Care Manual, you will nd appropriate setting values and
information for many dierent foods.