Brandt FV200 Guide D'utilisation page 4

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S t e a m c o o k i n g
Cooking at atmospheric pressure at a temperature slightly above 100°C will
enable you to prepare food that has not burst open, nor is full of water and whose
savours and colours are preserved, which is not the case with pressure cooker
systems. The cooking time for only one vegetable is a little longer than the
cooking time when using a pressure cooker.
Your oven requires no other adjustment than setting the cooking time. The water
in the tank enters the oven via the slope at the bottom. It is transformed into
steam on coming into contact with a hot surface (the steam generator) at the bot-
tom of the oven. You do not need to add water to your casserole (see recipe
book). To give you REAL STEAM COOKING, your oven is supplied with a set of
saucepans specially designed to ensure perfect cooking.
For a dish made up of several vegetables that have different cooking times, you
cooking will be successful if you base your cooking time on the vegetable that
takes longest to cook. In this way you will economise both in time and in
handling.
In order to facilitate use and guarantee perfect cooking, a single dish support
height is suggested.
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