The 3 main advantages of steam cooking
- Steamed food is considerably tastier, because the flavours are retained and not lost during cooking.
- The vegetables retain their natural nutrients, such as vitamins and minerals, which are good for your health. In addition, you use less fat and salt when you steam your vegetables.
- You save more space on your cooktop when you use your steam combi oven. During the steaming process, there is no risk of overcooking or burning your food, as it sometimes happens on your cooktop. This method is therefore simpler and allows you to carry on with your activities while your dish is in the oven.
How to proceed
Fill the water tank to the maximum level (about 950 ml). This will provide enough water to steam the food for about 50 minutes. Thanks to the position of the tank, you can also add water during the cooking process without having to open the oven door.
Some additional advantages…
- Steaming does not create a mixture of flavours. Fish and potatoes, for example, can be steamed at the same time without any inconvenience.
- The humidity level is maintained so that your dish does not dry out.
- Steam cooking makes your food more uniform and efficient.
Low pressure steam cooking
Every AEG steam appliance currently operates at low pressure, which has a number of advantages over high-pressure steam cooking:
- Although low pressure steaming takes longer than high pressure steaming, the cooking process is easier to control. You can also open the door during steaming to add products.
- You can follow the process of transforming a raw ingredient into a cooked product perfectly. Ideal for home cooks!
- Your low-pressure steam oven can be fitted without the need for a water supply or drainage system.
- The volume of the oven is greater than for a high-pressure steam oven.
- There are various programmes that combine steam and hot air, as well as a grill element to perfectly finish your dish.
More information: www.aeg.lu