oven up to °C.
Cooking in the insert
(steaming /braising)
Suitable for everything that does not
have to be seared or crunchy. The
steam cooks dishes evenly. Vegeta-
bles remain tender and retain their
snap, poultry stays juicy and fi sh
does not fall apart. As the food does
not come into direct contact with the
water, it retains its intense fl avour.
To retain a lovely crust and
roasting fl avours, meat for
example can be seared in the pan and
then gently fi nished by steaming in the
insert.
Low-temperature cooking
A gentle way to cook meat or fi sh on
the hob or in the oven. Cooking at a
low temperature prevents the food
from drying out and becoming tough,
especially lean meat or delicate fi sh.
Everything stays tender and juicy.
We particularly recommend
low-temperature cooking
on the hob, as this way the food
needs less time compared to the
oven and remains very juicy. The
shorter cooking time and lower
temperature also save energy.
Gratins and casseroles
The pan can be used in the oven as a
baking dish. The Silargan® pan is ideal
for gratins and casseroles.
Steaming
Approx. a half to one litre of liquid
is needed to generate the steam
(depending on the cooking time and
temperature). Water, stock and wine
etc. can be used as liquid
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