Fulgor Milano FCSO 4511 TM X - Инструкция по эксплуатации - Страница 48

EN

16

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).