Steam mode
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To get the most out of your appliance, check daily the types of food which can be cooked
together using “steam” .
Remember that fish, meat, vegetables, side dishes and fruit can be cooked together (as long as
they are all being prepared by the same method).
Potatoes are cooked in perforated GN containers, the perforations let the steam circulate and
give faster, more intensive cooking.
Vegetable stock can be collected by inserting a container on the bottom rack.
It is better to use two shallower GN containers rather than one high one => this reduces bulk
and avoids heavy layers of food.
Dumplings should be placed in a shallow solid GN container, not too close together.
Rice and cereals are the only foods to which you should add water: 1 part grain, 1.5 to 2 parts
water.
Tomatoes are very easy to skin: “steam” for approx. 1 min, then plunge into cold water.
Approximate cooking cabinet temperatures
Soup garnishes: 75 to 90 ℃
Fish, shellfish and crustaceans: 65 to 90 ℃
Meat and sausages: 72 to 75 ℃
Light meat: 75 to 85 ℃
Dark meat: 80 to 90 ℃
Poultry: 80 °C
Desserts: 65 to 90 ℃
Seasoning
Season with care. Low cooking temperatures intensify the characteristic taste of seasonings.
When vacuum cooking be sure to add the exact amount of fumet, essence or reduction!
Preserving fruit/vegetables
Cover the food with hot or cold liquid, depending on the firmness of the raw product and the
type of preserve you want. The diameter of the preserving jars used should not exceed 100
mm. The cooking temperature will depend on the type of product (ripeness, size of pieces).
Approximate temperature: 74 to 99 °C.
Please note: The jars must not be closed.
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