Contents
4
Injecting bursts of steam..................................................................................... 63
General notes..................................................................................................... 64
The advantages of cooking with steam .............................................................. 64
Suitable containers.............................................................................................. 64
Shelf level ............................................................................................................ 65
Frozen.................................................................................................................. 65
Temperature ........................................................................................................ 65
Duration............................................................................................................... 65
Cooking with liquid.............................................................................................. 65
Your own recipes – steam cooking ..................................................................... 65
Universal tray and combi rack............................................................................. 66
Steam cooking................................................................................................... 67
Eco Steam cooking ............................................................................................. 67
Notes on the cooking charts ............................................................................... 67
Vegetables........................................................................................................... 68
Fish...................................................................................................................... 71
Meat .................................................................................................................... 74
Rice ..................................................................................................................... 76
Grains .................................................................................................................. 77
Pasta/Noodles..................................................................................................... 78
European dumplings ........................................................................................... 79
Dried pulses ........................................................................................................ 80
Hen's eggs ......................................................................................................... 82
Fruit ..................................................................................................................... 83
Sausages............................................................................................................. 83
Shellfish ............................................................................................................... 84
Mussels ............................................................................................................... 85
Menu cooking - manual....................................................................................... 86
Sous-vide (vacuum) cooking ............................................................................ 88
Other applications ............................................................................................. 96
Reheat ................................................................................................................. 96
Defrost................................................................................................................. 98
Mix & Match ........................................................................................................ 101
Menu cooking – automatic.................................................................................. 109
Bottling ................................................................................................................ 110
Bottling cakes...................................................................................................... 113
Drying .................................................................................................................. 114
Extracting juice.................................................................................................... 115
Blanch ................................................................................................................. 116
Disinfect items .................................................................................................... 116