Contents
4
General notes....................................................................................................... 65
The advantages of cooking with steam ................................................................ 65
Suitable containers................................................................................................ 65
Shelf level .............................................................................................................. 66
Frozen.................................................................................................................... 66
Temperature .......................................................................................................... 66
Duration................................................................................................................. 66
Cooking with liquid................................................................................................ 66
Your own recipes - steam cooking........................................................................ 66
Universal tray and combi rack............................................................................... 67
Steam cooking..................................................................................................... 68
Eco Steam cooking ............................................................................................... 68
Notes on the cooking charts ................................................................................. 68
Vegetables............................................................................................................. 69
Fish........................................................................................................................ 72
Meat ...................................................................................................................... 75
Rice ....................................................................................................................... 77
Grains .................................................................................................................... 78
Pasta/Noodles....................................................................................................... 79
European dumplings ............................................................................................. 80
Dried pulses .......................................................................................................... 81
Hen's eggs ........................................................................................................... 83
Fruit ....................................................................................................................... 84
Sausages............................................................................................................... 84
Shellfish ................................................................................................................. 85
Mussels ................................................................................................................. 86
Menu cooking........................................................................................................ 87
Sous-vide (vacuum) cooking .............................................................................. 89
Other applications ............................................................................................... 97
Reheat ................................................................................................................... 97
Defrost................................................................................................................... 99
Mix & Match ........................................................................................................ 102
Blanch ................................................................................................................. 113
Bottling ................................................................................................................ 113
Bottling cakes...................................................................................................... 116
Drying food.......................................................................................................... 117
Prove yeast dough .............................................................................................. 118
Disinfect items .................................................................................................... 118
Sabbath programme ........................................................................................... 119
Heat crockery ...................................................................................................... 120
Keeping warm ..................................................................................................... 120
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