Frozen products can be prepared gently in the steam cooker. Thanks to this method of preparation, a particularly large number of valuable vitamins and minerals are retained in frozen foods. In addition to gentle preparation, steaming frozen products is very quick and easy.

Cook frozen products gently using steam

Not only fresh food, such as meat, fish, and vegetables, can be prepared with a steam cooker particularly gently, but also frozen products can be cooked with the steam cooker.

When preparing frozen products in the steam cooker, however, it should be noted that the products should not be defrosted beforehand, but should be used directly in the frozen state.

The frozen food (vegetables, fruit, meat) can be put directly into the steamer and thawed gently at approx. 50-60 degrees. How long it takes to defrost depends, of course, on the food in question.

After thawing, you should take the food out of the steam oven and let it rest for about 10 minutes. Only then can you start the actual cooking process.

Info: Even frozen milk products or pastries can be thawed and processed again quickly.

Special features when steaming frozen products

If frozen products are placed in the steamer, care should be taken to reduce the amount of water added. This is because water has bound to ice in frozen products. If the food thaws through the steaming process, it releases the water again. This automatically increases the amount of water required for steam cooking.

The advantages of frozen food

Frozen foods such as vegetables, fish, and meat are mostly high-quality foods. This is because they are processed in a very fresh state and are immediately frozen. As a result, many valuable ingredients, such as vitamins and minerals, are retained in the food.

Frozen products are often even more nutritious than fresh foods, especially if fresh foods have been stored for a long time. Because of the storage time, many valuable ingredients are lost.

As is known, vitamins, nutrients, and flavors are better preserved when steaming than with conventional cooking. Only the vitamin C content of food after cooking is 50% higher than usual. Steam cooking also offers clear advantages when cooking fish and seafood.

The look

Most fish have an annoying habit of easily disintegrating. This is especially true for tender fillets without a skin side. Many a hobby cook is almost desperate when he tries to turn tender fish in the pan.

This is not a problem in the steam cooker. The steam flows around the food from all sides, nothing has to be rotated or turned and nothing can disintegrate.

In addition, fish and seafood are cooked gently in the steam cooker, no fat changes the fine taste and no water, such as when steaming, dilutes it.

Steam fish and seafood

For steaming in fish, as well as in marine animals, steam cooking offers additives in the water. The steam then transports the flavors to the food. You can also flavor the cooking water with:

• White wine
• lemon
• Fish stock
• clear vegetable soup
• various herbs (e.g. dill, thyme, lemongrass, etc.)
• and many more.

Info: Fish and seafood are normally cooked in a steaming insert that has holes.

In the steamer can both whole fish, as well as fish fillets, are steamed. Whole fish need a longer cooking time:

• Cooking time for small fish fillets: 3-5 minutes
• Cooking time for larger fish fillets: 5-8 minutes
• Cooking time for whole fish: 10-25 minutes (depending on the size of the fish)
• Cooking time of shrimps: 4-5 minutes

Tip: The fish is cooked when it is still slightly glassy in the middle, can be easily divided, and tastes juicy (not too dry and not too tough).

Our recipe recommendations:

Steam Cooking: Ten Good Reasons
How to Cooking Sous Vide with the Steamer

Healthy and tasty

Steam-cooked fish remains juicy and tender, it neither becomes dry nor tough - however, you shouldn't steam tender fish too long in a steam cooker - less is often more here.

In principle, all fresh and saltwater fish are suitable for the steam cooker - but especially recommended are pikeperch, sea bream, salmon, trout, and pike.

When it comes to seafood, ready-to-cook shrimps, lobsters and scallops are particularly suitable for steaming.

Squid rings and small pulp do not become tough or rubbery and keep their delicate bite. The valuable ingredients and trace elements are largely preserved.

Steam cooking is the cooking method of choice for fish and seafood.

Say goodbye to sieve inserts for pots. Forget steaming turrets with unsatisfactory taste and cooking results. And do without annoying cleaning with vinegar and descaler. The new generation of steamers is surprisingly versatile, simply chic, and also space-saving. We'll tell you the ten best reasons why you shouldn't do without this kitchen appliance in the future.

Guaranteed enjoyment within a very short time

With a steam cooker, you can prepare an entire menu in just one cooking process. The "Automatic menu cooking" function is exclusive to Miele. Up to three automatic programs can be combined with each other for different dishes. The device tells you when the individual menu parts must be used so that everything is ready at the same time. Voilà - it really couldn't be easier.

Intense taste without transmission of aromas

Here too, the Miele steam oven is ahead. Thanks to external steam generation and MultiSteam technology, the food is always surrounded by fresh steam - there is no taste transfer. On the contrary: The fresh, natural taste of every food is fully preserved and intensified.

Cooking healthy and delicious without water

If vegetables or fruit are blanched or boiled in water, this leaches out vitamins and colorings, and taste also suffers. With steam cooking, all the vitamins stay where they belong - and finally get on your plate! From starters to desserts, from fish to meat to Austria's classic Tafelspitz, you can look forward to first-class results.

No more burning or boiling over thanks to steam technology

So simple, so perfect: nothing burns in the steamer or does not boil over! Black, inedible places on meat, fish or vegetables cooked too long, stink in the kitchen and broken, burned-in pots: all this is finally a thing of the past with the steam cookers.

A device with a sensational number of functions

The best argument for anyone who doesn't know how to put all the equipment in the kitchen and despair when looking for individual parts: your new steamer handles all tasks such as thawing, heating, heating, blanching, boiling down, juicing and disinfecting with a wink.

Simple operation thanks to the proposed functions

Miele steamers are “interactive”: they offer suggestions for temperature and cooking time and offer the option of creating up to twenty of your own programs. The operation is intuitive and simple using sensor buttons. Even kitchen youngsters conjure up delicious menus.

Safety comes first: steam reduction and a cool front

Steam is extremely hot and can cause burns. Anyone who has experimented with pressure cookers, juicers, and old-fashioned steam towers knows how this experience feels. When it comes to the steam-heat problem, Miele engineers came up with two great innovations. Firstly, steam reduction, which gently releases the pressure before the end of the cooking time. On the other hand, the cooled front, which also reliably protects curious children's hands.

Keeping warm for latecomers without loss of quality

You cooked but your guests are stuck in city traffic? Is your child only getting to the next bus? With the Miele keep-warm function, the delicious food remains appetizingly warm for 15 minutes after the end of cooking without any visual or taste impairments.

Easy cleaning: Goodbye dirt and lime

You can forget about wire washing, vinegar, and hours of scrubbing with a Miele steam cooker. The innovative material CleanSteel prevents finger taps on the front and thanks to the external steam generation, limescale deposits have no chance. After simply wiping and drying, the interior shines in new splendor and the automatic descaling program ensures that it stays that way forever.

There is a steamer in every kitchen

Built-in steam ovens from Miele are available in different dimensions and can be easily installed in kitchen niches. A Miele freestanding steamer with a minimal space requirement of only 50 centimeters is the best choice if you want to complement your already equipped kitchen with this all-rounder.

In more and more kitchens there are devices that have made the leap from professional kitchens to those of ambitious hobby cooks. Two examples are the steam cooker, but also the sous vide device.
The latest trend is combination appliances, i.e. steam ovens, which also have a sous vide function. But can't basically all steam cookers sous vide?

Sous vide with the conventional steamer

"Under vacuum" is the German translation by Sous Vide. According to common definitions, sous vide is a cooking method in which the desired food is sealed in a plastic bag and vacuumed, and then cooked at low temperatures.

In principle, it can be said: Yes, you can use any steam oven to prepare sous vide dishes. The main difficulty, however, lies in reaching the right temperature and maintaining it for a long time. Especially cheaper devices often have a slightly larger deviation, so many household appliances only have the option of setting the temperature in 5-degree steps.

Pleasant additional functions such as built-in core temperature meters or the integrated vacuum drawer provide additional advantages of the combination devices.

Sous vide in a steamer for beginners in 5 steps

1. Recipe selection: We offer a large selection of sous vide recipes.
2. Vacuuming: For vacuuming, a special vacuuming device is required which pulls the air out of the plastic bags and then seals or seals the bag airtight. Important: The food is always vacuumed raw.
3. Temperature control: short and painless: set the steam cooker to the desired temperature.
4. Cooking: Once the desired temperature has been reached, place the bag in the steam oven and leave it there for the required time.
5. Follow-up: Often certain dishes (especially meat) are briefly fried in the pan after cooking to give a better visual impression, but the dish still cooks here and can change the taste experience. A tip is browning using a bunsen burner for the kitchen.

Tip: You can of course also add herbs and the desired spices to the vacuum bag. However, you should use it very sparingly, especially with the salt, since the taste of the food should be preserved.

Tip: The cleaned vegetables should be cut into evenly sized pieces so that they cook evenly. Larger pieces of meat can also be cut a few times.

Now all you have to do is arrange, serve and enjoy your sous vide experience.