Fulgor Milano FUTCSO 7510 TEM handleiding

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Fulgor Milano

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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70°Cto130°C;

•Preparing ready and semi-ready meals, frozen foods from

70°Cto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).

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