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.
▷ 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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