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Contents
4
Releasing bursts of steam................................................................................... 61
General notes..................................................................................................... 62
The advantages of cooking with steam .............................................................. 62
Suitable containers.............................................................................................. 62
Shelf level ............................................................................................................ 63
Frozen food.......................................................................................................... 63
Temperature ........................................................................................................ 63
Cooking duration................................................................................................. 63
Cooking with liquid.............................................................................................. 63
Your own recipes – steam cooking ..................................................................... 63
Universal tray and combi rack............................................................................. 64
Steam cooking................................................................................................... 65
Eco Steam cooking ............................................................................................. 65
Notes on the cooking tables ............................................................................... 65
Vegetables........................................................................................................... 66
Fish...................................................................................................................... 69
Meat .................................................................................................................... 72
Rice ..................................................................................................................... 74
Grain.................................................................................................................... 75
Pasta ................................................................................................................... 76
Dumplings ........................................................................................................... 77
Dried pulses ........................................................................................................ 78
Hen's eggs ......................................................................................................... 80
Fruit ..................................................................................................................... 81
Sausages............................................................................................................. 81
Shellfish ............................................................................................................... 82
Mussels ............................................................................................................... 83
Menu cooking (cooking whole meals) - manually ............................................... 84
Sous-vide (vacuum) cooking ............................................................................ 86
Further applications .......................................................................................... 94
Reheat ................................................................................................................. 94
Defrost................................................................................................................. 96
Mix & Match ........................................................................................................ 99
Menu cooking – automatic.................................................................................. 107
Bottling ................................................................................................................ 108
Bottling cakes...................................................................................................... 111
Drying .................................................................................................................. 112
Sabbath programme ........................................................................................... 113
Extracting juice with steam ................................................................................. 114
Blanching............................................................................................................. 115
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