Operating instructions/Installation instructions

Contents
4
General notes on steam cooking..................................................................... 67
The advantages of cooking with steam .............................................................. 67
Suitable containers.............................................................................................. 67
Glass tray ............................................................................................................ 67
Shelf level ............................................................................................................ 68
Frozen food.......................................................................................................... 68
Temperature ........................................................................................................ 68
Cooking duration................................................................................................. 68
Cooking with liquid.............................................................................................. 68
Your own recipes................................................................................................. 68
Steam cooking................................................................................................... 69
Eco Steam cooking ............................................................................................. 69
Notes on the cooking tables ............................................................................... 69
Vegetables........................................................................................................... 70
Fish...................................................................................................................... 73
Meat .................................................................................................................... 76
Rice ..................................................................................................................... 78
Grain.................................................................................................................... 79
Pasta ................................................................................................................... 80
Dumplings ........................................................................................................... 81
Dried pulses ........................................................................................................ 82
Hen's eggs ......................................................................................................... 84
Fruit ..................................................................................................................... 85
Sausages............................................................................................................. 85
Shellfish ............................................................................................................... 86
Mussels ............................................................................................................... 87
Menu cooking (cooking whole meals) - manually ............................................... 88
Sous-vide (vacuum) cooking ............................................................................ 90
Further applications .......................................................................................... 98
Reheating with steam.......................................................................................... 98
Defrosting with steam ......................................................................................... 101
Blanching............................................................................................................. 104
Menu cooking – automatic.................................................................................. 104
Bottling ................................................................................................................ 105
Disinfect items .................................................................................................... 108
Prove dough ........................................................................................................ 108
Heating damp flannels ........................................................................................ 109
Dissolve gelatine ................................................................................................. 109
Decrystallise honey ............................................................................................. 110
Melt chocolate..................................................................................................... 110
Make yoghurt ...................................................................................................... 111