|
 |
|
1) The retention of natural juices and nutritional value.
|
| 2) Food is lighter and more easy to digest (ideal for invalids). |
| 3) High pressure steam cooks and reheats food quickly. |
| 4) Batch cooking enables small quantities of food to be cooked regularly, thus retaining maximum colour, flavour and nutrition. |
| 5) Labour saving and suitable for large scale cookery. |
| 6) Steaming is economical on fuel in multi-tiered steamers. |
| 7) Food does not break up. |
|
|
