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Removing the cake mould
• Use heatproof oven gloves.
• Remove the cover with the handle.
• Leave to cool for a few minutes before removing your cakes.
• Serve your cakes.
If you wish to keep your cakes in the refrigerator, wait until they have
cooled to room temperature before refrigerating.
• Do not pack food too tightly in the steam baskets. Leave some space for
steam to circulate as much as possible.
• For best results, use pieces of food of approximately the same size (such
as potatoes, vegetables and chicken breasts) so that they cook at the
same time. The size and thickness of the food will alter the cooking time.
• Avoid lifting the lid to check on the cooking progress too often, as this
allows loss of steam and can lengthen the cooking time.
• If recipes require the use of cling film, always use the all purpose type
suitable for use in microwave ovens. Cling film is often used to prevent
condensation forming and spoiling delicates foods such as egg custards.
Avoid using foil as this tends to increase the steaming time.
• When choosing food for steaming, select suitable size food to fit the
steaming basket, especially if it is cooked whole such as fish.
• Subtle flavour can be given to steamed food with the addition of fresh
herbs, slices of lemon or orange, garlic and onion. These ingredients
may be added directly to the food.
• To give more flavour to poultry, meat and fish, use marinades,
combinations of herbs and wine or barbecue sauces or spices blends.
• The frozen vegetables and fruits can be steamed without being
defrosted. All shellfish, poultry and meat must be completely thawed
before steaming.
• For some recipes with a long cooking time, such as steamed sponge
pudding, you will need to top up with more cold water during steaming.
• Always use oven gloves when handling the baskets or steaming cups
during or after cooking.
STEAMING TIPS AND TECHNIQUES