Use
22
•
Thin soups:
steaming helps to enhance
the flavour with minimal supervision
because the liquids will not overflow. To
produce vegetable soup of the right
consistency, first steam the vegetables,
then add the stock and steam at 100°C.
The steam function is also ideal for
preparing the stock.
•
Soups:
they are simple and quick to
prepare. Put the soup in a metal tray,
cover with a lid or aluminium foil and
steam at 100°C for the same length of
time as for microwave cooking. To obtain
a creamy texture stir half way through
cooking.
•
Reheated foods:
using the steam
function will not dry the foods and will
improve moisture content. A previously
prepared home-made meal, covered
with aluminium foil requires about 10-12
minutes to cook. Ready meals require
about double the amount of time
indicated on the packaging.
•
Defrosting:
the steam function can be
used to defrost foods. Times may vary,
but defrosting using steam takes about
half the time compared to leaving
covered foods to defrost in a corner of
the kitchen.
•
Peeling tomatoes and peppers:
this is
very easy to do when using the steam
function. Cut a small cross on the skin of
the tomato using a knife and steam for
about 1 minute. Peppers have tougher
skin and it will take up to 4 minutes to
soften them sufficiently for peeling.
•
Chocolate:
it can be melted using the
steam function. Place the chocolate in the
metal tray, cover with aluminium foil and
steam for 1 minute. It is nearly impossible
to burn the chocolate.
•
Hot towels:
useful for facial care such as
a close shave or for cleaning hands after
a meal. They are simple to prepare using
the steam function. Dampen a towel with
water, roll it up and heat using steam for
1 minute.
