Operating instructions/Installation instructions

Steam cooking
47
Menu cooking (cooking whole
meals)
You can use the steam oven to cook a
whole meal containing types of food
which have different cooking durations,
e.g. fish fillet with rice and broccoli.
Each dish is placed in the oven at dif-
ferent times so that they are all ready at
the same time.
Shelf level
When cooking fish or food with a dis-
tinctive colour (e.g. beetroot) in a per-
forated container, place the perforated
container directly above the condensate
tray / universal tray (depending on
model) to avoid any transfer of flavour
or colour to other food and to prevent li-
quid dripping onto food below it.
Temperature
Whole meals should be cooked at a
temperature of 100°C as this is the
temperature required to cook the major-
ity of foods.
Do not cook a whole meal at the lowest
temperature when different temperat-
ures are required for different types of
food, e.g. 85°C for seabream and
100°C for potatoes.
If the recommended cooking temperat-
ure for the food is 85°C for example, try
cooking it at 100°C and testing the res-
ult. Some delicate types of fish with a
soft structure, e.g. sole and plaice will
become very firm when cooked at
100°C.
Duration
If you are increasing the recommended
temperature, shorten the cooking dura-
tion by approx. ¹/₃.
Example
Rice 20minutes
Rose fish fillet 6minutes
Broccoli 4 minutes
20minutes minus 6minutes =
14minutes (1st duration: rice)
6minutes minus 4minutes=2minutes
(2nd duration: rose fish fillet)
Remaining time=4minutes (3rddura-
tion: broccoli)
Durations 20 min. - rice
6 min. - fish fillet
4 min. -
broccoli
Setting 14min
.
2min. 4 min.