HOUNO M ovens - Manual (Page 6)

6
Use
STEAMING can be used for:
•Steaming/boiling
•Low-temperature steaming
•Blanching
•Poaching
•Defrosting
•Heating
•Keeping warm
•Preservation
•Preparation of vacuum-packed products (sous-vide)
Advantages of STEAMING and LOW-TEMPERATURE STEAMING in general
•Shorter cooking time as compared to cooking in a pot.
•With steaming, the flavour, aroma and structure of the products are maintained to a
far greater extent than if they were prepared in a pot.
•The important vitamins and nutrients of the products are preserved and, con-
sequently, the unique taste is retained.
•The consistency/structure of the products are preserved. Vegetables retain their
appetising and fresh colour.
•Different products can be prepared simultaneously, for instance fish and vegetables,
as flavour is not transferred from one product to the other.
•Fish should ALWAYS be steamed at a temperature below 80°C, to prevent the
albumen from coagulating and the fish from “shrinking”.
•Gentle steaming process during which even delicate products retain their consistency
and colour.
•Suitable for the preparation of fish and minced meat.
•Possibility of a more accurate temperature control as compared to cooking in a pot.
•Very little shrinkage, especially in fatty foods.
• In LOW-TEMPERATURE STEAMING, vegetables can be kept warm at approx.
70°C for a long time without turning into a mash.
Note! ‘Green’ vegetables should be steamed at at least 85°C, as, otherwise, they will
lose their colour.
•When possible, use perforated containers.
•Deep-frozen vegetables can be steamed directly from the freezer.