Menu cooking
Menu cooking involves cooking various foods with different
cooking times in order to serve them all together in one meal,
e.g. Perch with rice and broccoli. Foods are placed in the
steam oven at different times so that they are all ready at the
same time.
Shelf level
When cooking fish or food with a distinctive colour (e.g.
beetroot) in a perforated container, place the condensate tray
directly underneath the container to avoid any transfer of
flavour or colour to other food.
Temperature
Whole meals should be cooked at a temperature of 100 °C as
this is the temperature required to cook the majority of foods.
Do not cook a whole meal at the lowest temperature when
different temperatures are required for different types of food,
e.g. 85 °C for bream and 100 °C for potatoes.
If the recommended cooking temperature for the food is 85
°C for example, try cooking it at 100 °C and testing the result.
Some delicate types of fish with a soft structure, e.g. flounder
will become very firm when cooked at 100 °C.
Cooking duration
If you increase the recommended temperature, shorten the
cooking duration by approx.
1
/
3
.
Steam cooking
50
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