Steam mode
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Sample dishes
Mise en place
Tomatoes concassé, garnishes (vegetables, fruit), mushrooms, blanching juliennes and
brunoises, blanching vegetables for stuffings, roulades etc., peeling onions and chestnuts,
soaking pulses, blanching bacon and ham, poaching fish dishes, soups, sauces, stocks,
fumets etc. pasteurising (semi-preserved foods).
Starters
Scrambled eggs, poached eggs, hard-boiled eggs, asparagus, vegetable flans, stuffed
vegetables (onions, turnips, leeks, celery, etc.), galantines, fish dumplings, terrines,
vacuum dishes.
Soup garnishes
Liver dumplings, spinach dumplings, ravioli, vegetable flan, fillings, dumplings, egg garnish/
flan.
Main courses
Boiled beef, cured ham, pickled knuckle of pork, tongue, boiling fowl, turkey legs, meat in
aspic, fish (salmon, sole etc.), cured ham, poultry, vacuum dishes (chicken breast, veal
tongue), turkey fillet, chicken breasts, beef fillet, vitello sausage.
Side dishes
Risotto/rice, different types of dumplings, pasta (noodles), fresh and frozen vegetables,
vegetable casseroles, potato roulade, boiled/jacket potatoes, flan, vegetable casseroles,
polenta.
Desserts
Fresh or frozen fruit (e.g. hot raspberries), stewed fruit, rice pudding, crème caramel,
cabinet pudding.
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