Operation Manual

Suitable containers
Some stainless steel cooking contai
-
ners are supplied with the appliance.
Other containers, are available in a va
-
riety of sizes, both perforated and solid,
as optional accessories. When choo
-
sing the most suitable container for the
particular food you are cooking, please
note:
–
Use perforated cooking containers
whenever possible, e.g. for cooking
vegetables. The steam can reach the
food from all sides and the food is
cooked evenly.
– If using a perforated container to
cook fish in its skin, grease the con-
tainer beforehand.
– Place the drip tray supplied on the
lowest runner level to collect any
condensed water. Always use the
drip tray underneath a perforated
cooking container.
– With large items of food, such as
whole potatoes, the steam can work
effectively because there are spaces
between the individual pieces into
which the steam can penetrate. This
way a large quantity will take the
same time to cook as a smaller
amount and large, deep containers
can be used. Where possible space
the food out to allow the steam more
room.
–
More compact dishes such as cas
-
seroles or bakes, or food such as
peas or asparagus spears, which
have little or no space between them
will take longer to cook because the
steam has less space to work in. The
fuller the container the longer it will
take to cook. It is best to use 2 or 3
flatter containers rather than one
deep one for this type of food and
then only fill them between 3 and 5
cm deep. Cooking times quoted are
calculated on this principle. Deeper
dishes will take longer to cook.
– To ensure even results when cooking
with more than one container do not
use more than one gastronorm size
GN
1
/
2
container.
– The steam oven is designed to cook
quantities of up to 6-8 portions. Be
careful not to exceed the amounts
quoted.
You will find various tips on how to use
the steam oven in the following sections
or in the cook book.
Practical tips
33