Fulgor Milano F7MSCO24S1 handleiding
Handleiding
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EN
17
12 - Steam Cooking
NOTE: it is essential to carefully read the instructions and warnings to
ensure correct use.
Steam operation
Steam cooking is used most for oriental cuisine but it is certainly very
useful for our own.
It is fat free and has the advantage of preserving the original flavour
of the food.
In this case, the food is not cooked with water but with water vapour.
Steam cooking is different than boiling. In fact, the water vapour works
on the inside of the cells, which is fundamentally different from the effect
of boiling water.
In fact, steam also cooks the food completely but, except for the fat,
nothing else comes out of the food.
The cell walls and tendons gradually soften, the protein coagulates
without coming out, the starches swell and combine and the sugars and
minerals remain unchanged.
The same goes for odours, which are reduced to a minimum, or
coloured substances.
Only the fat liquefies due to the heat and, for this reason, it is almost
never a good idea to steam cook large cuts of meat or fish. Vitamins are
another story because heat generally tends to destroy them; however,
depending on the cooking time, some of them are only slightly
altered. So, the foods that lend themselves to this cooking method are,
generally, those with no fat such as, for example, fish, some types of
meat, legumes, potatoes, cereals, eggs, pudding, vegetables, etc.
It is not good for vegetables with tough fibres or fruits in general.
Useful tips
When using the steam oven, always start with the oven cold. Using
steam in a hot oven (immediately after traditional cooking) is not
recommended because the benefits of cooking with steam will be
cancelled out.
For steam cooking try to use the perforated stainless steel tray together
with the lower stainless steel drip tray as much as possible.
The first, resting with its support on the flat grill, allows the steam to fully
cook the food while draining everything released by the food during
cooking through the holes.
The second, lower tray, slid under the grill on its guides, will collect the
drippings and keep the oven chamber cleaner.
When done cooking, the support of the perforated tray can be used as
a support to keep the hot tray off of the counter while you remove the
food you just cooked.
ATTENTION
Before using any steam functions, the water container must be filled.
If while the oven is on, the message CHECK WATER CONTAINER
appears on the display (acoustic signal will sound), open the door,
watching out for the hot steam that will be released, extract the
container and refill it. When the door is closed, the oven will go into
PAUSE mode. Press the key to continue cooking.
NOTE: The steam functions will not start until the door is closed. If the
door is open, the message CLOSE THE DOOR will be shown
on the display. If the door is opened while the oven is on, the
oven will go into pause mode. To restart the function, the door
needs to be closed.
Select the desired function and confirm using the key
, at this
point the circuit will be filled. As soon as the water reaches the right
temperature, the steam generated by the boiler will enter the cavity.
The function can be paused at any time using the key
, when it is
pressed again
the function restarts.
130
Steam Cooking
Steam 100
By way of radial ventilation, the steam is distributed to ensure the food
is evenly heated and cooked.
This holds the advantage of being able to cook on the three different
levels at the same time, taking care to insert the more “full-bodied” food
on the higher level, and less dense foods such as vegetables on the
lower levels (from the first to the third).
NOTE: during steam cooking, always place the lower stainless steel
tray underneath the perforated cooking container, to collect
any food scraps or condensate that may eventually fall.
Steam 130
During regeneration, the cooking chamber is heated with steam and
warm air, which allows rapid and consistent heating of the food without
drying it.
Based on the type of food being reheated, this programme offers the
possibility to modify the temperature inside the oven so as to manage
this function as you please. This type of function is therefore particularly
suitable for:
• Heating pre-cooked food from 160°F (70°C) to 265°F
(130°C);
• Preparing ready and semi-ready meals, frozen foods from
160°F (70°C) to 265°F (130°C).
NOTE: for these types of meals, remember to insert suitable dishes in
the oven (not made from synthetic or similar materials) and to
position them above the grill, making sure to remove any lids.
ATTENTION
Once the functions have been completed, a circuit discharge request
will be sent (see WATER DISCHARGE paragraph).
Bekijk gratis de handleiding van Fulgor Milano F7MSCO24S1, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.
Productinformatie
| Merk | Fulgor Milano |
| Model | F7MSCO24S1 |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 10221 MB |
