Steam Cooking - Lancellotti Maestro Série Manuel D'utilisation

13.7.5 Steam cooking

Cooking in a steam-filled environment has considerable advantages over traditional cooking. It
preserves the flavour by drastically reducing the evaporation of liquid, thus maintaining the
organoleptic and nutritional qualities. It facilitates heat distribution, resulting in more even cooking
and reduces cooking times, thus saving energy.
The steam cooking function can be used at low temperatures (100°C), to gently cook fish and
vegetables, and at higher temperatures to cook desserts and other dishes when wishing to
preserve their delicate flavour.
13.7.6 Fan assisted steam cooking
Fan assisted steam cooking has all the aforementioned advantages of traditional steam cooking,
with the added advantage of perfect ventilation which ensures even heat distribution and therefore
enables different foods to be cooked simultaneously at different cooking levels.
Fan assisted steam cooking is particularly recommended for large or delicate cuts of meat.
13.7.7 Cooking meat and fish
Meat to be cooked in the oven should weigh at least 1 kg. Very tender red meat to be cooked rare
(roast beef, fillet, etc.), or which should be well cooked on the outside and preserve all its juices on
the inside, require cooking on high temperatures for a short time (200-250°C). White meat, game-
birds and fish require cooking on low temperatures (150-175°C).
The ingredients for the sauce should only be placed in the baking tin if the cooking time is short,
otherwise, they should be added in the last half hour. Meat can be placed on an ovenproof plate or
directly on the grid bars, below which the dripping pan should be placed to collect the juice. Press
the meat with a spoon to check if it is done. If it is firm, it is cooked.
At the end of the cooking, wait at least 15 minutes before cutting the meat so as not to lose the
juices. Before serving, plates can be warmed in the oven at minimum temperature.
13.7.8 Baking
Beaten mixtures must stick to the spoon because excess fluidity would prolong the cooking time.
Sweets require moderate temperatures (generally between 150-200°C) and require preheating
(approximately 10 minutes). The oven door must not be opened until at least ¾ of the way
through the cooking time.
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Instructions for the user