Steaming Veggies: The Miele Oven Method

Miele steam ovens are a great way to cook vegetables, offering even results and rapid cooking. The steam is generated externally, which prevents limescale residues and makes cleaning easier. To cook vegetables in a Miele steam oven, first prepare them in the usual way by washing, cleaning, and cutting them. Then, place them in a shallow container, no more than 3-5 cm deep, to ensure even cooking. Different types of vegetables that have the same cooking time can be cooked together, but be sure to follow the manufacturer's instructions for cooking duration. For vegetables with a distinct colour, like beetroot, use a perforated container to avoid colour transfer. With a Miele steam oven, you can easily cook delicious and healthy vegetables while retaining their flavour, texture, and nutrients.

Fresh and frozen vegetables can be cooked together

Before cooking, prepare your fresh vegetables as you usually would, by washing and cleaning them. Frozen vegetables do not need to be defrosted, but if they have frozen together in clumps, break them up before cooking.

When cooking vegetables with a high moisture content, such as spinach, it is best to thaw them first. Additionally, vegetables with little to no space between them, such as peas or asparagus, will take longer to cook as the steam has less space to work. For these types of vegetables, use a shallow container and fill it only 3-5 cm deep.

Follow the manufacturer's instructions on the packaging for cooking duration.

Cooking duration depends on size and desired texture

The cooking duration depends on the size of the food and your desired texture. For example, waxy potatoes cut into quarters will take approximately 17 minutes to cook, while halved waxy potatoes will take around 20 minutes.

Foods with little or no space between them, such as peas or asparagus spears, will take longer to cook because the steam has less space to work in. To ensure even cooking, use a shallow container for these types of foods and fill it only 3-5 cm deep. When cooking large quantities, divide the food between 2 or 3 shallow containers rather than using a single deep one.

Different types of vegetables with the same cooking duration can be cooked together. Fresh and frozen vegetables that have the same cooking time can also be cooked together. However, frozen vegetables that have frozen together in clumps should be broken up before cooking. Always follow the manufacturer's instructions on the packaging regarding cooking duration.

Additionally, the desired texture of the vegetables will impact the cooking duration. For example, if you prefer your vegetables al dente or with a slight crunch, you may reduce the cooking time. On the other hand, if you prefer them softer and more well-done, you may need to extend the cooking time.

Vegetables frozen in blocks must be defrosted first

Frozen vegetables are a convenient alternative to fresh produce, especially when the desired vegetables are not in season. They are pre-washed, often pre-chopped, and have a longer shelf life than fresh vegetables. However, when it comes to cooking frozen vegetables in a Miele steam oven, there are a few things to keep in mind, especially if they are frozen in blocks.

While it is generally not recommended to defrost frozen vegetables before cooking, as this can cause them to lose their crunchy texture, flavour, and nutrients, there is an exception when it comes to vegetables frozen in blocks. Vegetables frozen in blocks should be defrosted before being cooked in a Miele steam oven. This is because frozen blocks of vegetables will take longer to cook through, and the steam needs to be able to penetrate the food properly.

To defrost vegetables frozen in blocks, it is best to do so in the refrigerator. Place the packaged vegetables in a container to avoid condensation dripping onto other foods. This method is preferable to using a microwave, as microwaved vegetables tend to release water quickly and become limp and undesirable. It is also important to note that vegetables should not be left to defrost on the counter, as this can increase the risk of foodborne illness.

Once the vegetables frozen in blocks are properly defrosted, they can be cooked in the Miele steam oven according to the manufacturer's instructions. It is important to follow the recommended cooking times and methods for the specific type of vegetable being prepared.

In summary, while most frozen vegetables do not need to be defrosted before cooking in a Miele steam oven, vegetables frozen in blocks are an exception and should be properly defrosted beforehand to ensure optimal cooking results.

Vegetables with less space between them will take longer to cook

When cooking vegetables in a Miele steam oven, it is important to consider the spacing between them. Vegetables that are placed too close together will take longer to cook. This is because steam needs space to work effectively. When vegetables are tightly packed, the steam has less room to circulate, resulting in a longer cooking time.

To ensure even cooking, it is recommended to use a shallow container and only fill it 3-5 cm deep. If cooking a large quantity of vegetables, it is best to divide them between two or more shallow containers rather than overcrowding a single container. This allows for better steam circulation and more efficient cooking.

Additionally, different types of vegetables that have the same cooking time can be cooked together. However, it is important to break up frozen vegetables that may have clumped together before cooking. Following the manufacturer's instructions on cooking duration is also crucial for optimal results.

The Miele combi-steam oven offers a convenient way to steam-roast vegetables. This technique involves steaming the vegetables first and then roasting them in dry heat with the touch of a button. By introducing a small amount of water at the beginning of the cooking process, you can create a moist environment for the vegetables to tenderize before exposing them to dry heat to achieve caramelization and browning.

When roasting vegetables, spacing is equally important. Crowding vegetables on a baking sheet will cause them to steam instead of roast. Therefore, it is recommended to spread them out and use multiple baking sheets if needed. This allows for proper air circulation and even cooking, resulting in the desired roasted texture and flavor.

Use shallow containers for even cooking

When cooking vegetables with a Miele steam oven, it is important to use shallow containers for even cooking. This is especially important for vegetables such as peas or asparagus spears, which have little to no space between them. By using a shallow container, you allow the steam to penetrate the food more effectively, resulting in a more even cook.

It is recommended that you use a shallow container that is only 3-5 cm deep for these types of vegetables. This ensures that the steam has enough space to circulate and cook the food evenly. If you are cooking a large quantity of vegetables, it is better to divide the food between two or three shallow containers rather than using one deep container.

Using shallow containers is a simple way to ensure that your vegetables are cooked evenly and effectively. This method is particularly useful for foods that have a compact structure and require the steam to penetrate small spaces.

By following this tip, you can achieve perfectly cooked vegetables with a consistent texture and doneness throughout. This technique is especially useful when cooking delicate vegetables that require precise timing and even heat distribution.

In summary, when cooking vegetables with a Miele steam oven, using shallow containers is key to achieving even cooking results. By providing enough space for the steam to circulate, you ensure that the vegetables are cooked thoroughly and evenly, enhancing the overall quality of your dish.

Frequently asked questions