Steam cooking tips and tricks

Cooking meat

With conventional cooking, meat often dries out, browns or even burns. When using a steam oven, this is not a concern. Prefect steam action leaves the meat soft and very juicy while keeping all the vital ingredients and bringing out its pronounced flavour. Very little seasoning is required when cooking meat in a steam oven, and you can whip up a delicious and healthy meal without adding any fat. If you wish, you can quickly sear the meat in a pan prior to steam cooking, or grill it afterwards.
Type of meat Weight
(g)
Baking level
(from the bottom)
Temperature
(°C)
Cooking time
(minutes)
Sauerkraut and sausage 2 pairs 2 100 30-40
Beef steak 2 pairs 2 100 40-50
Chicken breast 2 pairs 2 100 20-30
Frankfurter sausage 1000 2 85 5-15
Sausage 1000 2 100 15-25

Cooking fish

Cooking fish often requires complex procedures and yet the fish often dries out or falls apart before we even manage to serve it. Therefore, the steam oven is highly recommended for cooking fish as well. Fish in steam is cooked at temperatures between 75 and 85 °C, which allows it to retain all proteins and compact consistency. Fish will be wonderfully soft and juicy, and the special flavour will be fully preserved.
Type of fish Weight
(g)
Baking level
(from the bottom)
Temperature
(°C)
Cooking time
(minutes)
Shrimps 1000 2 100 20-30
Fish fillet 2 pairs 2 100 5-15
Fish filler 500 2 100 9-19
Whole fish 1000 2 80 10-20
Mussels 2 pairs 2 80 18-28

Cooking fruit and vegetables

Principles of healthy and balanced diet place great emphasis on fruit and vegetables. Unfortunately, the key ingredients are almost entirely lost in conventional cooking in water. In a steam oven, the food is not in direct contact with water, which leaves the great majority of vitamins and minerals intact, while fruit and vegetables keep their intensive colour and genuine flavour. Steam ovens can also be used for preserving or juicing.
Type of fruit Weight
(g)
Baking level
(from the bottom)
Temperature
(°C)
Cooking time
(minutes)
Apple slices 500 2 100 5-15
Apricot slices 500 2 100 5-15
Cherries 500 2 100 7-17
Gooseberries 500 2 100 5-15
Pear – chunks 500 2 100 5-15
Plums 500 2 100 5-15
Rhubarb 500 2 100 5-15
Nectarines 500 2 100 5-10
Type of vegetable Weight
(g)
Baking level
(from the bottom)
Temperature
(°C)
Cooking time
(minutes)
Beens 500 2 100 85-95
Beens - seeds 500 2 100 67-75
Peas 2000 2 100 40-50
Cauliflower – whole 500 2 100 25-40
Cauliflower – chopped 1000 2 100 25-35
Broccoli - whole 500 2 100 20-35
Broccoli – chopped 700 2 100 25-40
Carrot – whole 500 2 100 40-50
Carrot - chopped 500 2 100 15-25
Carrot - diced 500 2 100 15-25
Corn 500 2 100 25-35
Chickpeas 500 2 100 85-95
Fennel 500 2 100 10-20
Kohlrabi 500 2 100 15-25
Red beets - whole 500 2 100 60-70
Bell peppers 500 2 100 10-20
Radicchio 500 2 100 11-21
Brussel sprout 500 2 100 25-35
Asparagus 500 2 100 10-20
Spinach 500 2 100 10-20
Swiss chard 500 2 100 10-20
Mixed vegetables 1000 2 100 30-40
Cabbage 500 2 100 40-50
Chinese cabbage 500 2 100 30-40
Eggplant/aubergines 500 2 100 10-20
Courgettes 500 2 100 10-20
Potatoes – whole 500 2 100 30-40
Potatoes – sliced 500 2 100 23-31

Cooking cereals, pulse, and pasta

These staples can be cooked in steam ovens by use of steam and addition of water. Cereals (rice, millet, polenta) and pulse (lentils, beans, peas) are cooked in the ratio of 1:1 with water; for more juicy results, the amount of water can be increased to a ratio of 1:1.25 and up to 1:1.50.  Cooking time is the same as in cooking on a hob; however, in a steam oven there is no danger of water boiling over. Pasta can also be easily cooked in steam ovens. It is, however, recommended to cover it with salted water. The cooking time indicated on the packaging should be observed. Stir the pasta halfway through the cooking process to prevent it from sticking or lumping together.
Type of staple Weight
(g)
Baking level
(from the bottom)
Temperature
(°C)
Cooking time
(minutes)
White rice 200 2 100 32-43
Brown rice 200 2 100 55-65
Pasta 200 2 100 20-30
Whole grain pasta 200 2 100 15-25
Millet 500 2 100 25-35
Gnocchi 500 2 100 15-25
Dumplings 500 2 100 15-25
Tortelini 500 2 100 20-30
Caouscous 500 2 100 10-20
Ravioli 500 2 100 10-20

Cooking deserts

Steam oven will also please those with a sweet tooth as it is perfect for cooking dumplings, soufflés, stuffed apples, rice pudding, and many other sweet dishes. These types of food cook excellently in steam and since they are not in direct contact with water, they will not get sticky and will not fall apart. The dough will remain puffy and soft, and the fruit filling will maintain the wonderfully intense colour and authentic fruit flavour. Baking enthusiasts will also love the simple chocolate melting process which will never again be a problem.
Type of desert Weight
(g)
Baking level
(from the bottom)
Temperature
(°C)
Cooking time
(minutes)
Melting chocolate 500 2 50 20-30
Soaking/dissolving gelatin 1 pack 2 50 15-25

Defrosting and reheating

Living on the fast lane, we often find ourselves in a hurry and sometimes there is simply no time to cook a balanced meat. This, however, does not mean we have to eat fast and unhealthy. Steam ovens prove very convenient in such situations as they allow even reheating or defrosting of food. The steam will gently reheat your ready-made meals without overcooking the food or drying it out. In addition, the oven allows even and gentle defrosting that will not change the consistency of the food and will preserve all of its nutrients.
Defrosting Weight
(g)
Baking level
(from the bottom)
Temperature
(°C)
Cooking time
(minutes)
Frozen meat 500 2 50 40-50
Frozen poultry 1500 2 50 50-60
Frozen fish 1000 2 50 45
Frozen fruit 500 2 50 10-20
Frozen ready – made meals 1000 2 60 45-55
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