Page 62 - Miele Combi Steam Oven

General notes
This section contains general informa- tion. You will find more detailed inform- ation about particular foods and how to cook them in the other sections.
Your own containers
You can also use your own containers. However, please note the following:
- Containers must be suitable for use in an oven and able to withstand steam. With plastic containers, please check with the manufacturer that they are suitable for use in a steam oven.
The advantages of cooking with steam
Almost all vitamins and minerals are re- tained as the food is not immersed in water.
- Thick-sided containers such as por- celain, ceramic or stoneware are not very suitable for using with steam. Due to their thick sides, they do not conduct heat well, meaning cooking durations will be considerably longer than those given in the charts.
Cooking with steam also retains the true taste of the food better than con- ventional cooking. We therefore recom- mend seasoning the food after it has been cooked. Food also retains its fresh, original colour.
- Place the containers on the rack or on a suitable tray. Depending on the size of the container, you can also place the rack on the floor of the oven compartment with the rack sur- face facing up and the cooking con- tainer on top. You can also take the side runners out to make more room (see “Cleaning the side runners” in the “Cleaning and care” chapter).
Suitable containers Cooking containers
Stainless steel cooking containers are provided with the steam oven. Other containers, in a variety of sizes, both perforated and solid, are available as optional extras (see “Optional accessor- ies”). This enables you to choose the most suitable container for the meal you are preparing.
- Ensure that there is a gap between the upper rim of the container and the top of the oven compartment to allow sufficient steam into the con- tainer.
Use perforated cooking containers for steam cooking if possible. The steam can reach the food from all sides and the food is cooked evenly.
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