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Using your own pans ............................................51
Shelf level .....................................................52
Temperature ...................................................52
Cooking time (duration) ..........................................53
Cooking with liquid .............................................53
Your own recipes ...............................................53
Steam Cooking...................................................54
Vegetables.......................................................54
Meat ............................................................58
Sausage.........................................................60
Fish ............................................................61
Shellfish .........................................................64
Mussels .........................................................65
Rice ............................................................66
Pasta ...........................................................67
Dumplings .......................................................68
Grain ...........................................................69
Legumes ........................................................70
Eggs............................................................72
Fruit ............................................................73
Menu Cooking - Manual.............................................74
Special Modes ...................................................76
Reheating........................................................76
Defrost ..........................................................78
Canning .........................................................82
Juicing ..........................................................84
Menu Cooking ....................................................85
Dehydrate .......................................................86
Pizza ...........................................................87
Making Yogurt ....................................................88
Proofing .........................................................90
Dissolving Gelatin .................................................90
Melting Chocolate .................................................91
Skinning Fruits and Vegetables .......................................92
Preserving Apples .................................................93
Blanching........................................................93
Contents
5
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