| 摘要 |
The invention relates to an appliance for cooking food with steam at moderate pressure and temperature, without its being washed repeatedly and contaminated by the condensates. The appliance consists of three parts: a saucepan 1, a lid 3, and in particular a basket 2 perforated with holes across its entire surface to facilitate the passage of the steam and also provided with an annular channel 6 which collects the condensates as they trickle down off a bell-shaped lid 3 and releases them between the walls of the perforated basket 2 and the saucepan 1 in which the water is being boiled, without their coming into contact with the food, which retains its organoleptic qualities. This appliance is particularly intended for dietary cooking, being healthier, more natural and tastier. <IMAGE>
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