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You can use your steam oven to blanch
vegetables to prepare them for free-
zing.
Blanching (short heat treatment) is usu-
ally necessary so that the enzymes
which are contained in the vegetables
are made inactive. Active enzymes
cause changes in colour and also bre-
ak down substances, for example vit-
amin C.
As a rule, fruit can be frozen raw.
Only a few varieties which go brown ea-
sily (apples, pears) should be blanched
first.
^ Put the prepared vegetables (clea-
ned, washed, chopped etc.) into a
perforated cooking container.
^ Place the container on the rack in the
oven and insert the drip tray at the lo-
west runner level.
^ Blanch using COOK Universal Q
at a temperature of 90 °C.
^ Set a time of 1-2 minutes.
^ Press
.
^ Once blanched, plunge the vegetab-
les into cold water to cool them down
quickly. You can then freeze them
when they have dried off
thoroughly.
The steam oven can be used to disin-
fect baby bottles and other containers.
Check beforehand that all parts, teats
etc., are declared by the manufacturer
to be heat resistant to 100 °C.
^ Place the drip tray on the first runner
level and place the rack above it.
^ Dismantle, clean and thoroughly rin-
se the bottles and space the individu-
al parts out on the rack, ensuring that
they do not touch one another. This
allows the hot steam to reach them
from all sides.
^ Select COOK Universal Q. The re-
commended temperature of 100 °C is
suitable for disinfection.
^ Set a time of at least 30 minutes.
^ Allow to dry naturally and use as
soon as possible after disinfection.
All parts of the bottles must be com-
pletely dry before they are reassem-
bled to keep them germ free.
45
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