Special applications
66
Skinning fruit and vegetables
Procedure
Cut a cross in the top of tomatoes,
nectarines etc. This will allow the skin
to be removed more easily.
Place the fruit/vegetables in a perfo‐
rated cooking container.
To blanch almonds, it is important to
plunge them into cold water as soon
as they are taken out of the oven,
otherwise the skin cannot be re‐
moved.
Steam cooking
Temperature: 100 °C
Duration: see chart
Produce
[min.]
Apricots 1
Almonds 1
Nectarines 1
Capsicum 4
Peaches 1
Tomatoes 1
Duration
Preserving apples
You can treat homegrown apples in the
steam oven to increase the length of
time for which you can store them.
Once treated, the apples will keep for 5
to 6 months when stored in a dry, cool
and well-ventilated place. This method
is only suitable for apples and not for
other types of fruit.
Settings
Steam cooking
Temperature: 50 °C
Duration: 5 minutes
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