Rösle Silence PRO Manuel page 33

5. Steam Cooking
Gentle cooking is considered to be the healthiest method of
cooking. The food is not submerged in water and does not
leach. Vitamins and minerals maintain their high nutritional
value. You will not need to cook with added salt as the food
maintains its natural aroma tic flavour. Steamcooked vegetables
contain up to 50 per cent more nutrients compared to tradi-
tional cooking. Meat and sausages are more easily digestible as
hardtodigest fats diffuse out.
Cooking with steam is ideal for everything that does not need to
beseared or become crispy. The heat transfer of steam ensures
thatthe food is cooked evenly on the inside. Vegetables remain
tender,poultry remains juicy, dumplings locker and fish does
not fall apart. The ingredients retain their colour, flavour, and
aroma. Nothing dries out or burns. The water is brought to a
boil and the food placed on the insert is cooked in the rising
steam. It is important that there is always sufficient liquid
(such as water or broth) in the pot.
Use the steam cooker for cooking, as well as for defreezing and
keeping food warm. Temperature can be read easily thanks to
an integrated thermometer. The glass lid allows you to observe
the cooking process.