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EN 22
Steam function
Warning – Risk of scalding! Leave the door closed during steam functions, hot
steam can escape in case of opening. Condensation in the oven will increase
when opening the door.
Note: Let the oven cool down after every steam function and dry the inside of the oven
with a soft cloth.
Note: The water system empties each time the steam function is finished. This action is
audible and is part of the steam oven’s normal operation.
Advantages of steam cooking
Healthy and natural, steam cooking retains the colour and taste of the dish. No odors are
released using this cooking method.
Steam cooking (stewing, cooking, roasting) starts before the oven cavity temperature
reaches 100 °C.
Slow cooking (stewing, cooking, roasting) is also possible at lower temperatures.
It is healthy:
vitamins and minerals are preserved as only a small proportion of these dissolve in the
hot moisture of the dish.
It is not necessary to add any form of fat or oil during steam cooking.
Steam does not distribute smell or taste, enabling meat or fish to be cooked together with
vegetables.
Steam is also suitable for blanching, defrosting and warming or keeping a dish warm.
Sous vide
Using the sous vide steam function:
• Vacuuming
First vacuum the food in plastic using a vacuuming machine. This process removes
most of the air from the plastic bag. The bag preserves nutrients and taste during
cooking, resulting in food that is juicier, softer and tastier.
• Vacuum cooking
Cook the dish at the correct temperature and the correct time using the oven’s Sous
Vide steam setting (see ‘Recipes and cooking times’).
Most dishes can be kept at serving temperature (around 60 °C)
for a few hours, which makes mise en place very easy: you simply remove the dish from
the oven when you need it.
USE
687728_en_naslovnica_drug_papir.indd EN22687728_en_naslovnica_drug_papir.indd EN22 8. 08. 2022 11:40:348. 08. 2022 11:40:34
22


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