Learn the basics of steam cooking
You don´t have to be a chef to cook with steam, it´s simple. Achieving crispier crusts, moist insides and vibrant vegetables has never been easier. And get perfect rice, lentils and grains every time.
Steaming rice (basmati, paraboiled or jasmin rice)
Cooking rice in the steam oven is not just easy, you´ll get a better result too. The rice will end up perfect each time. Each grain will be evenly cooked but not overcooked, for a fluffy result. If it comes down to steaming vs boiling, we prefer steaming our rice.
1 part rice mixed with 1 part water and a pinch of salt is all you need.
Put the ingredients in a suitable oven tray.
Steam on Full Steam 100°C for 20 min. Done!
Steaming lentils and other grains
Lentils have the tendency to turn into mush when boiling in a pot, that won´t happen in a steam oven as the steam won´t overcook the lentils. The lentils will also be more nutritious when cooked in steam as it doesn´t drain the lentils like boiling water does.
How to steam lentils: 1 part red lentils mixed with 1 part vegetable stock and a pinch of salt is all you need, put the ingredients in a suitable oven tray. Steam on Full Steam 100°C for 13-15 min, Done!
Steaming is a great cooking method for a lot of grains. It´s an effortless cooking method with a delicious end result. For example, try steaming quinoa, bulgur and cous cous pearls. Just consider the cooking time for each product as they differ.
Steam makes good food even better
Make your favourite food more delicious without extra effort. Use steam when cooking vegetables, fish, meat, bread and even desserts to get those crispy outsides and moist insides full of flavour.