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More compact dishes such as
casseroles or bakes, or food such as
peas or asparagus spears, which
have little or no space between them
will take longer to cook because the
steam has less space to work in. The
fuller the container, the longer it will
take to cook. It is best to use 2 or 3
flat containers rather than one deep
one for these types of foods, and
then fill them only 3 - 5 cm deep.
Divide larger quantities of food
between several shallow containers,
so the recommended maximum
capacity is not exceeded. Cooking
durations quoted are calculated on
this principle. Deeper dishes will take
longer to cook.
The steam oven is designed to cook
quantities of up to 12-18 portions. Be
careful not to exceed this amount.
You will find various tips on how to use
the steam oven in the following sections
or in the cook book.
You can also use your own containers
and dishes. However, please note the
following:
The container must be heat resistant
to 120 °C. Heat-resistant glass,
ceramics, porcelain, chinaware,
stainless steel and enamel dishes
are all suitable.
Food will take considerably longer to
cook than the time quoted if the dish
has thick sides.
Place the container on the rack
supplied.
Ensure that there is a gap of at least
3 cm between the upper rim of the
container and the top of the cooking
compartment to allow sufficient
steam into the container.
Practical tips
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