The Steam function delivers precisely controlled steam and supporting gentle heat around food, preserving nutrients, texture and natural flavours whilst ensuring consistently perfect results.
Different ingredients require different temperatures. Foods typically boiled in bubbling water need 100 °C steam. Ingredients that usually simmer gently benefit from 80–90 °C steam. Delicate dishes cook perfectly below 80 °C. When preparing water-bath classics like custards, opt for 60–90 °C.
Ingredients that naturally absorb water during cooking – such as rice, grains and pulses – require additional liquid in the steamer, just as they would on the hob. This allows them to hydrate properly. Simply add the appropriate amount of water to your cooking vessel before steaming. The reward is the texture: fluffy, tender, and evenly cooked throughout.
Steam works beautifully with vegetables, fruit, grains, pulses and eggs. It is ideal for poaching delicate fish, tender poultry and sausages, or creating light desserts. For larger cuts of beef, veal, pork or lamb, the Vacuisine function delivers superior results through precise low-temperature cooking in vacuum-sealed bags.
The generous capacity and multiple shelf positions of the steamers make efficient meal prep simple. Whilst making today’s meal, steam components for tomorrow: extra rice for fried rice, potatoes for hash browns, or eggs for salads. Cook once at the ideal temperature, then enjoy perfectly prepared ingredients across several meals.
Steam preserves ingredients in their purest form – seasoning typically comes afterwards. For enhanced flavour, place butter, spiced coconut milk or seasoned cream in a small covered dish alongside your food. Drizzle these warmed flavourings over your dish afterwards, or simply finish with aromatic oils and spices.
When foods share a stainless-steel tray, flavours may transfer between different ingredients as their natural juices mix. The perforated cooking tray prevents this. Moisture drains away whilst each ingredient maintains its distinct taste. Simply place a stainless-steel tray underneath to catch drips, making cleanup effortless.
Steam extraction creates crystal-clear fruit juices. Place chopped fruit on the perforated tray with a solid tray beneath to collect the juice. The result is beautifully pure and can be transformed into jelly or syrup, or simply enjoyed fresh. An excellent way to preserve seasonal fruit at its peak.
For smooth purées and baby food, steam vegetables or fruit in a solid stainless steel tray with a small amount of liquid. The ingredients cook gently in their own juices, which you can then incorporate during puréeing for velvety texture and concentrated flavour. No dilution, just pure taste.
The versatility of steam extends beyond cooking. Sterilise jars at 100 °C before preserving, remove stubborn labels from glass and porcelain, or maintain the steamer cavity – a gentle 20-minute steam at 80 °C removes light soiling. The same precision that perfects your food also simplifies everyday tasks.
