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Advantages
• Extremely short preheating periods.
• Excellent food consistency.
• Conservation of vitamins.
• Colour preservation.
• Less fat.
• No overcooking of products.
• Different products can be cooked simultaneously.
• No taste transfer.
• Unloading of partial amounts are possible at any
time.
eg. à la carte/à la minute.
Cooking examples
• Mise en Place
tomates concassèes, garnish (vegetables, fruit),
mushrooms, blanching of Julienne and Brunoise,
blanching of vegetabes for stuffing, roulade etc.,
peeling onions and chep nuts, grain soaking.
• Starters
scrambled or poached egg in a form, hard boiled
egg, vegetable paté, steamed salad, asparagus, -
vegetable flans, stuffed vegetables (onion, leek,
celery etc.), canneloni.
• Soup Garnishes
dumplings, ravioli, vegetable royal.
• Main course
cooked beef, cured ham, tongue, turkey legs, stea-
med fish.
• Side Dishes
rice, dumplings (bread), noodles (spaghetti),
pasta, fresh and frozen vegetables, potatoes boi-
led/in the skin.
• Desserts
fruit fresh or frozen (eg. hot raspberries), stewed
fruit, rice pudding.
Cooking methods
Steaming, stewing, blanching, poaching, simmering,
soaking, thawing, reconstituting (reheating),
preserving.
Steaming mode moist heat with 100 °C
No taste transfer when cooking with different products.
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