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Tips for steam cooking
• When cooking food or vegetables that re-
When cooking food or vegetables that re-
quire longer cooking times, such as pota-
toes, you can put them into the oven when it
is still cold.
• To achieve "al dente" or optimum cooking,
you must pre-heat the oven. This allows you
to have greater control over the outcome.
• The cooking times indicated in the tables
are for guidance purposes only. We recom-
mend using the minimum times to achieve
an "al dente" finish. However, if a more ten-
der finish is preferred, you should cook for
longer.
• For dishes that require more intense brown-
For dishes that require more intense brown-
ing, such as chicken with the skin left on or
lasagna au gratin, grill for 5-10 minutes at
200ºC after steaming using the appropriate
function.
Defrosting
When defrosting, remember:
• Food should be removed from its packaging
and placed on the oven tray or on a dish.
• Defrost large cuts of meat or fish by plac-
ing them on the grid shelf with a tray under-
neath to collect any liquid.
• Meat and fish do not need to be completely
thawed before cooking. It is enough for the
surface to be soft to enable it to be sea-
soned.
* See steam defrost table on page 67.
* See thawing chart on page 67.
• For long-cooking stews, we recommend
turning the food every 45 minutes.
• You should also use the unperforated tray
in position 1 when steaming fish or meat,
as this will make it easier to clean the oven
later on
Sous vide:
• The optimal cooking function for "sous vide"
(under vacuum) cooking is 100% steam, as
this allows for food to be cooked at low tem-
peratures.
• For a different finish to fish cooked "sous
vide", reduce the cooking time by one min-
ute and finish cooking on the griddle.
• To finish the pork ribs cooked "sous vide",
remove them from the bag into an open
glass dish and finish by cooking at 190°C
for 45 minutes in conventional oven mode,
basting with sauce every 10-15 minutes.
• Food should always be cooked after defrost-
ing.
• Do not re-freeze food once thawed.
The times shown in the chart* are a guideline.
The time needed for defrosting will depend on
the ambient temperature, weight of the food
and how deeply frozen it is.
In steam models, you can use the 100%
steam function to gently defrost food without
it losing its juiciness.
English
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Cooking guide
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