Instruction manual SO110GM
Please keep this instruction manual for future reference
23
FOOD TYPE WEIGHT TIME
Fish
650g 15 minutes
Crab
500g 25 minutes
Shrimp
500g 12 minutes
Chicken leg
5pcs around 650g 30 minutes
Chicken
1100g 35 minutes
Beef
350g 40 minutes
Pork
400g 20 minutes
FOOD TYPE WEIGHT TIME
Soup
450g 15 minutes
Egg
10pcs around 650g 15 minutes
Pumpkin
850g 20 minutes
Tomato
550g 30 minutes
Corn
550g 30 minutes
Bread
10 18 minutes
Rice
400g 30 minutes
SUGGESTED STEAMING TIMES
STEAM COOKING TIPS
It is fat free and has the advantage of preserving the original flavour of the food. In
this case, the food is not cooked with water but with water vapour. Steam cooking
is different than boiling. In fact, the water vapour works on the inside of the cells,
which is fundamentally different from the effect of boiling water.
In fact, steam also cooks the food completely but, except for the fat, nothing else
comes out of the food. The cell walls and tendons gradually soften, the protein
coagulates without coming out, the starches swell and combine and the sugars and
minerals remain unchanged.
The same goes for odours, which are reduced to a minimum, or coloured
substances. Only the fat liquefies due to the heat and, for this reason, it is almost
never a good idea to steam cook large cuts of meat or fish.
So, the foods that benefit to this cooking method are generally, those with no
fat such as, fish, some types of meat, legumes, potatoes, cereals, eggs, pudding,
vegetables, etc. It is not good for vegetables with tough fibres or fruits in general.
SO110GM Steam Oven Instruction manual.indd 23 18/06/2018 14:13
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