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Contents
4
General notes..................................................................................................... 63
The advantages of cooking with steam .............................................................. 63
Suitable containers.............................................................................................. 63
Shelf level ............................................................................................................ 64
Frozen food.......................................................................................................... 64
Temperature ........................................................................................................ 64
Cooking duration................................................................................................. 64
Cooking with liquid.............................................................................................. 64
Your own recipes - steam cooking...................................................................... 64
Universal tray and combi rack............................................................................. 65
Steam cooking................................................................................................... 66
Eco Steam cooking ............................................................................................. 66
Notes on the cooking tables ............................................................................... 66
Vegetables........................................................................................................... 67
Fish...................................................................................................................... 70
Meat .................................................................................................................... 73
Rice ..................................................................................................................... 75
Grain.................................................................................................................... 76
Pasta ................................................................................................................... 77
Dumplings ........................................................................................................... 78
Dried pulses ........................................................................................................ 79
Hen's eggs ......................................................................................................... 81
Fruit ..................................................................................................................... 82
Sausages............................................................................................................. 82
Shellfish ............................................................................................................... 83
Mussels ............................................................................................................... 84
Menu cooking (cooking whole meals)................................................................. 85
Sous-vide (vacuum) cooking ............................................................................ 87
Further applications .......................................................................................... 95
Reheat ................................................................................................................. 95
Defrost................................................................................................................. 97
Mix & Match ........................................................................................................ 100
Blanching............................................................................................................. 111
Bottling ................................................................................................................ 111
Bottling cakes...................................................................................................... 114
Drying food.......................................................................................................... 115
Prove dough ........................................................................................................ 116
Disinfect items .................................................................................................... 116
Heat crockery ...................................................................................................... 117
Keeping warm ..................................................................................................... 117
Heating damp flannels ........................................................................................ 118
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