Table of Contents
Advertisement
Vigorous Steam
The Vigorous Steam method of preparation is suitable for all types of
food, fresh or frozen. It can be used for cooking, warming, defrosting,
poaching or blanching vegetables, meat, fish, pasta, rice, sweet corn,
semolina and eggs.
A complete menu can be prepared at one time, on the serving dishes,
irrespective of quantity or cooking time.
For information, see Table.
Vigorous Steam Table
Type of food
Risotto
Rice
Jacket potatoes, medium-sized
Boiled potatoes
Ratatouille
Brussels sprouts
Cauliflower, whole
Tomatoes, whole
Beetroot, whole
Kohlrabi / Celery / Fennel, chopped
Courgettes, chopped
Carrots, chopped
Defrosting and cooking vegetables
Blanching beans
Blanching vegetables
Tender veal ham 1,000 g
Smoked loin of pork 600-1,000 g
Warming up meat loaf in 1 cm slices
Trout, 170-300 g
34
Vigorous Steam (700 ml water)
Shelf position
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
Time in mins.
25-30
35-40
45-55
35-40
25-30
30-35
40-45
15-20
60-70
35-40
20-25
30-35
30-35
20-22
12-15
50-75
45-55
20-25
15-25
Advertisement
Table of Contents
