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Contents
4
General notes on steam cooking ....................................................................... 67
The advantages of cooking with steam ................................................................ 67
Suitable containers................................................................................................ 67
Glass tray .............................................................................................................. 67
Shelf level .............................................................................................................. 68
Frozen.................................................................................................................... 68
Temperature .......................................................................................................... 68
Duration................................................................................................................. 68
Cooking with liquid................................................................................................ 68
Your own recipes................................................................................................... 68
Steam cooking..................................................................................................... 69
Eco Steam cooking ............................................................................................... 69
Notes on the cooking charts ................................................................................. 69
Vegetables............................................................................................................. 70
Fish........................................................................................................................ 73
Meat ...................................................................................................................... 76
Rice ....................................................................................................................... 78
Grains .................................................................................................................... 79
Pasta/Noodles....................................................................................................... 80
European dumplings ............................................................................................. 81
Dried pulses .......................................................................................................... 82
Hen's eggs ........................................................................................................... 84
Fruit ....................................................................................................................... 85
Sausages............................................................................................................... 85
Shellfish ................................................................................................................. 86
Mussels ................................................................................................................. 87
Menu cooking........................................................................................................ 88
Sous-vide (vacuum) cooking .............................................................................. 90
Other applications ............................................................................................... 98
Reheat with steam................................................................................................. 98
Defrost with steam .............................................................................................. 101
Blanch ................................................................................................................. 104
Bottling ................................................................................................................ 104
Disinfect items .................................................................................................... 107
Prove yeast dough .............................................................................................. 107
Heat damp towels ............................................................................................... 108
Dissolve gelatine ................................................................................................. 108
Decrystallise honey ............................................................................................. 109
Melt chocolate..................................................................................................... 109
Make yoghurt ...................................................................................................... 110
Render fat............................................................................................................ 111
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