Steam cooking
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Menu cooking - manual
Before cooking meals with the
manual Menu cooking function,
switch off steam reduction (see
“Settings – Steam reduction”).
Menu cooking involves cooking various
foods with different cooking times in
order to serve them all together in one
meal, e.g. rosefish fillet with rice and
broccoli.
Foods are placed in the steam oven at
different times so that they are all ready
at the same time.
Shelf level
Place foods that produce a lot of liquid
(e.g. fish) or have a distinctive colour
(e.g. beetroot) directly above the
universal tray. This avoids any transfer
of flavour or colour to other food by
preventing liquid 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
majority of foods.
Do not cook a whole meal at the lowest
temperature when different
temperatures are required for different
types of food, e.g. 85 °C for seabream
and 100 °C for potatoes.
If the recommended cooking
temperature for the food is 85 °C for
example, try cooking it at 100 °C and
testing the result. Some delicate types
of fish with a soft structure, e.g.
flounder will become very firm when
cooked at 100 °C.
Duration
If you increase the recommended
temperature, shorten the cooking
duration by approx. ¹/₃.
Example:
Food cooking durations
(see cooking charts in “Steam cooking”)
Parboiled rice
24 minutes
Rosefish fillet
6 minutes
Broccoli
4 minutes
Calculation of set cooking durations:
24 minutes minus
6 minutes = 18 minutes (1st cooking
duration: rice)
6 minutes minus 4 minutes = 2 minutes
(2nd cooking duration: rosefish fillet)
Remaining time = 4 minutes
(3rd cooking duration: broccoli
Duration
24 min. – rice
6 min. - rosefish
fillet
4 min. -
broccoli
Setting
18 min.
2 min.
4 min.
