Bosch HSLP751UC 取り扱いマニュアル

2

Cooking with steam is one of the 
healthiest cooking methods. The 
steam envelops the food and 
exerts no pressure on it, so the 
vitamins and minerals are largely 
preserved.

Delicate fish, moist and tender 
meat and delicious vegetables 
can only be achieved with steam. 
Custard, terrines and dumplings 
are also wonderfully simple to 
make using the steam oven.

  When steamed, food is not immersed in water, so the vitamins and 
  minerals do not leach out. Studies have shown that steamed broccoli, 
  for example, contains 50% more vitamin C than boiled broccoli.

  Food can be cooked with low amounts of fat or, depending on taste, with  
  no fat at all. When meat is steamed, the fat separates itself from the meat  
  and drips into the baking pan.

  Steam lets you reheat food without losing the original dish’s moisture, 
  textures and flavors.

  Cook a poultry, beef or a turkey in just 90 minutes in the oven’s Steam 
  Convection mode. Golden on the outside; moist on the inside. Dry meat 
  is a thing of the past.

  When cooked with steam, foods retain their natural color. Cooked 
  vegetables look like they have been freshly harvested.
  You hardly need to stir or turn the food, which means that even delicate 
  fish dishes retain their shape. Foods do not dry out.

  Steaming provides naturally flavorful food that needs hardly any salt.

With steam you can cook several components of a menu at the same    

  time, without the different flavors mixing.