Manual Smeg SF4104WVCPS (page 27 of 98) (English)

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Advice for steam cooking

•Pasta and rice: upon reaching 100°C,

the cooking time will be the same as with

cooking on a hob. Place the pasta or

rice in a metal tray and cover with

around a centimetre of water. For best

results when cooking rice, place a lid on

the container or cover with aluminium foil.

This procedure allows the rice to absorb

all the water, and it can then be served

directly to the table.

•Eggs: these may be boiled, scrambled

or poached by using the steam function

at 100°C. To obtain perfect boiled

eggs, place them on the perforated tray

and cook for 4-6 minutes for soft boiled

eggs and 8-10 minutes for hard-boiled

eggs. For scrambled eggs, place the

beaten eggs in a metal tray together with

milk, butter and seasoning. Cover the

tray with aluminium foil. Mix every

couple of minutes using a fork. For

poached eggs, pour boiling water into

the metal tray with a drop of vinegar and

steam cook for around 4-5 minutes.

•Vegetables: steam cooking vegetables

gives excellent results. They maintain their

colour, flavour and nutritional properties.

For dense vegetables such as potatoes,

turnips and parsnips, cook at 100°C for

the same length of time you would boil

them on a hob. For broccoli and carrots,

cook for 6 minutes if you want them to

remain firm, or 10 minutes if you want

them to be softer.

•Fish: due to the delicate nature of fish,

steaming gives excellent results. For

oily fish such as salmon or trout, cook

at 100°C for around 5 minutes. For

white fish such as cod or haddock,

cook at 80°C for around 5 minutes. If

you are cooking different foods, all fish

must be cooked in the perforated tray

which must be placed on the bottom

shelf of the oven to avoid liquid from

the fish dripping onto other food

products.

•Meat: casseroles and curries are ideal

for steam cooking. Prepare the casserole

as for normal oven cooking. Place it in a

metal tray, cover with a lid or aluminium

foil, and cook for between 45 minutes

and 3 hours depending on the cut of

meat used.

•Thin soups: steam cooking allows

flavours to develop perfectly with

minimum effort, as the liquids will not

boil over. For vegetable soup with the

correct consistency, first steam the

vegetables, then add broth and steam

cook at 100°C. The steam function is

also ideal for preparing large quantities

for later use.

•Soups: Thicker soups are also easy and

quick to prepare. Place the soup in a

metal tray, cover with a lid or aluminium

foil and steam cook at 100°C for the

same time you would cook it in a

microwave oven. To obtain a creamy

texture stir halfway through cooking.

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Others manual(s) of Smeg SF4104WVCPS

Smeg SF4104WVCPS User Manual - German - 98 pages

Smeg SF4104WVCPS User Manual - Dutch - 98 pages

Smeg SF4104WVCPS User Manual - French - 98 pages

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Smeg SF4104WVCPS Manual

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