EN 21
USE
Steam function
Steam cooking
Healthy and natural, steam cooking retains the colour and taste of
the dish. No odors are released using this cooking method. It is not
necessary to add salt or extra herbs to the water in the reservoir.
Note: The water system empties each time the steam function is
finished. This action is audiable and is part of the steam oven’s normal
operation.
Advantages of steam cooking
• Steam cooking (stewing, cooking, roasting) starts before the oven
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 retains the taste of the dish.
• 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 the ATAG vacuuming
drawer. 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.
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General
Weight and Dimensions
