Contents
4
Deleting an alarm .............................................................................................67
Using the Timer ................................................................................................. 68
Setting the timer............................................................................................... 68
Resetting the timer ...........................................................................................68
Canceling the timer ..........................................................................................68
General notes....................................................................................................... 69
The advantages of cooking with steam ................................................................ 69
Suitable containers................................................................................................ 69
Cooking pans ...................................................................................................69
Using your own cookware................................................................................69
Shelf level .............................................................................................................. 70
Frozen food............................................................................................................ 70
Temperature .......................................................................................................... 70
Cooking duration................................................................................................... 70
Cooking with liquid................................................................................................ 70
Your own recipes - Steam cooking ....................................................................... 70
Wire oven rack / universal tray .............................................................................. 71
Steam cooking..................................................................................................... 72
Vegetables............................................................................................................. 72
Meat ...................................................................................................................... 75
Sausage................................................................................................................. 77
Fish........................................................................................................................ 77
Shellfish................................................................................................................. 80
Mussels ................................................................................................................. 81
Rice ....................................................................................................................... 82
Pasta ..................................................................................................................... 83
Dumplings ............................................................................................................. 84
Grains .................................................................................................................... 85
Legumes................................................................................................................ 86
Eggs ...................................................................................................................... 88
Fruit ....................................................................................................................... 89
Menu Cooking - Manual........................................................................................ 90
Sous-vide (vacuum) cooking .............................................................................. 92
Reheating .............................................................................................................. 98
Special modes ................................................................................................... 100
Reheat ................................................................................................................. 100
Defrost................................................................................................................. 102
Canning ............................................................................................................... 105
Juicing ................................................................................................................. 106
Menu Cooking..................................................................................................... 107
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