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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 charts ................................................................................. 32
Vegetables............................................................................................................. 33
Fish........................................................................................................................ 36
Meat ...................................................................................................................... 39
Rice ....................................................................................................................... 41
Grains .................................................................................................................... 42
Pasta/Noodles....................................................................................................... 43
European dumplings ............................................................................................. 44
Dried pulses .......................................................................................................... 45
Hen's eggs ........................................................................................................... 47
Fruit ....................................................................................................................... 48
Sausages............................................................................................................... 48
Shellfish ................................................................................................................. 49
Mussels ................................................................................................................. 50
Menu cooking........................................................................................................ 51
Other applications ............................................................................................... 53
Reheat ................................................................................................................... 53
Defrost................................................................................................................... 56
Blanch ................................................................................................................... 59
Bottling .................................................................................................................. 59
Disinfect items ...................................................................................................... 62
Prove yeast dough ................................................................................................ 62
Heat damp towels ................................................................................................. 63
Dissolve gelatine ................................................................................................... 63
Decrystallise honey ............................................................................................... 64
Melt chocolate....................................................................................................... 64
Make yoghurt ........................................................................................................ 65
Render fat.............................................................................................................. 66
Sweat onions......................................................................................................... 66
Extracting juice...................................................................................................... 67
Skinning fruit and vegetables................................................................................ 68
Preserving apples ................................................................................................. 68
Preparing custard royale ....................................................................................... 68
Cleaning and care ............................................................................................... 69
Cleaning the steam oven front .............................................................................. 70
Cleaning the oven compartment........................................................................... 70
Cleaning the water container ................................................................................ 71
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