Manual Smeg SF4140VC (page 19 of 80) (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 a 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 as you would

boil them for 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. When

cooking different foods at the same time,

all fish should be cooked in the

perforated tray placed on the lower shelf

of the oven in order to prevent the fish

juices from dripping onto other foods.

• Meat: this can also be steamed, but the

use of a combined cooking function is

preferable in order to obtain a nicely

browned result. However, stews and

braised meat casseroles are perfect for

steaming. Prepare the meat as you

would for cooking it normally in the oven.

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.

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Others manual(s) of Smeg SF4140VC

Smeg SF4140VC User Manual - German - 80 pages

Smeg SF4140VC User Manual - Dutch - 80 pages

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Smeg SF4140VC Manual

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