Operating instructions/Installation instructions

Contents
4
Releasing bursts of steam................................................................................... 62
General notes..................................................................................................... 63
The advantages of cooking with steam .............................................................. 63
Suitable containers.............................................................................................. 63
Shelf level ............................................................................................................ 64
Frozen food.......................................................................................................... 64
Temperature ........................................................................................................ 64
Cooking duration................................................................................................. 64
Cooking with liquid.............................................................................................. 64
Your own recipes - steam cooking...................................................................... 64
Universal tray and combi rack............................................................................. 65
Steam cooking................................................................................................... 66
Eco Steam cooking ............................................................................................. 66
Notes on the cooking tables ............................................................................... 66
Vegetables........................................................................................................... 67
Fish...................................................................................................................... 70
Meat .................................................................................................................... 73
Rice ..................................................................................................................... 75
Grain.................................................................................................................... 76
Pasta ................................................................................................................... 77
Dumplings ........................................................................................................... 78
Dried pulses ........................................................................................................ 79
Hen's eggs ......................................................................................................... 81
Fruit ..................................................................................................................... 82
Sausages............................................................................................................. 82
Shellfish ............................................................................................................... 83
Mussels ............................................................................................................... 84
Menu cooking (cooking whole meals) - manually ............................................... 85
Sous-vide (vacuum) cooking ............................................................................ 87
Further applications .......................................................................................... 95
Reheat ................................................................................................................. 95
Defrost................................................................................................................. 97
Mix & Match ........................................................................................................ 100
Menu cooking – automatic.................................................................................. 111
Blanching............................................................................................................. 112
Bottling ................................................................................................................ 112
Bottling cakes...................................................................................................... 115
Drying .................................................................................................................. 116
Prove dough ........................................................................................................ 117
Disinfect items .................................................................................................... 117