Loading ...
Loading ...
Loading ...
Contents
4
General notes on steam cooking..................................................................... 68
The advantages of cooking with steam .............................................................. 68
Suitable containers.............................................................................................. 68
Glass tray ............................................................................................................ 68
Shelf level ............................................................................................................ 69
Frozen food.......................................................................................................... 69
Temperature ........................................................................................................ 69
Cooking duration................................................................................................. 69
Cooking with liquid.............................................................................................. 69
Your own recipes................................................................................................. 69
Steam cooking................................................................................................... 70
Eco Steam cooking ............................................................................................. 70
Notes on the cooking tables ............................................................................... 70
Vegetables........................................................................................................... 71
Fish...................................................................................................................... 74
Meat .................................................................................................................... 77
Rice ..................................................................................................................... 79
Grain.................................................................................................................... 80
Pasta ................................................................................................................... 81
Dumplings ........................................................................................................... 82
Dried pulses ........................................................................................................ 83
Hen's eggs ......................................................................................................... 85
Fruit ..................................................................................................................... 86
Sausages............................................................................................................. 86
Shellfish ............................................................................................................... 87
Mussels ............................................................................................................... 88
Menu cooking (cooking whole meals)................................................................. 89
Sous-vide (vacuum) cooking ............................................................................ 91
Further applications .......................................................................................... 99
Reheating with steam.......................................................................................... 99
Defrosting with steam ......................................................................................... 102
Blanching............................................................................................................. 105
Bottling ................................................................................................................ 105
Disinfect items .................................................................................................... 108
Prove dough ........................................................................................................ 108
Heating damp flannels ........................................................................................ 109
Dissolve gelatine ................................................................................................. 109
Decrystallise honey ............................................................................................. 110
Melt chocolate..................................................................................................... 110
Make yoghurt ...................................................................................................... 111
Cook bacon......................................................................................................... 112
Loading ...
Loading ...
Loading ...