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Contents
3
Cooking with liquid.............................................................................................. 31
Your own recipes................................................................................................. 31
Steam cooking................................................................................................... 32
Eco steam cooking.............................................................................................. 32
Notes on the cooking tables ............................................................................... 32
Vegetables........................................................................................................... 33
Fish...................................................................................................................... 36
Meat .................................................................................................................... 39
Rice ..................................................................................................................... 41
Grain.................................................................................................................... 42
Pasta ................................................................................................................... 43
Dumplings ........................................................................................................... 44
Dried pulses ........................................................................................................ 45
Hen's eggs ......................................................................................................... 47
Fruit ..................................................................................................................... 48
Sausages............................................................................................................. 48
Shellfish ............................................................................................................... 49
Mussels ............................................................................................................... 50
Menu cooking (cooking whole meals)................................................................. 51
Further applications .......................................................................................... 53
Reheat ................................................................................................................. 53
Defrost................................................................................................................. 56
Blanching............................................................................................................. 59
Bottling ................................................................................................................ 59
Disinfect items .................................................................................................... 62
Prove dough ........................................................................................................ 62
Heating damp flannels ........................................................................................ 63
Dissolve gelatine ................................................................................................. 63
Decrystallise honey ............................................................................................. 64
Melt chocolate..................................................................................................... 64
Make yoghurt ...................................................................................................... 65
Cook bacon......................................................................................................... 66
Sweat onions....................................................................................................... 66
Extracting juice with steam ................................................................................. 67
Skinning vegetables and fruit.............................................................................. 68
Apple storage ..................................................................................................... 68
Making eierstich .................................................................................................. 68
Note for test institutes ...................................................................................... 69
Cleaning and care ............................................................................................. 70
Cleaning the steam oven front ............................................................................ 71
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