These staples can be cooked in steam ovens by use of steam and addition of water. Cereals (rice, millet, polenta) and pulse (lentils, beans, peas) are cooked in the ratio of 1:1 with water; for more juicy results, the amount of water can be increased to a ratio of 1:1.25 and up to 1:1.50. Cooking time is the same as in cooking on a hob; however, in a steam oven there is no danger of water boiling over. Pasta can also be easily cooked in steam ovens. It is, however, recommended to cover it with salted water. The cooking time indicated on the packaging should be observed. Stir the pasta halfway through the cooking process to prevent it from sticking or lumping together.