Operating instructions/Installation instructions

Contents
4
Notes on the cooking tables ............................................................................... 52
Vegetables........................................................................................................... 53
Fish...................................................................................................................... 56
Meat .................................................................................................................... 59
Rice ..................................................................................................................... 61
Grain.................................................................................................................... 62
Pasta ................................................................................................................... 63
Dumplings ........................................................................................................... 64
Dried pulses ........................................................................................................ 65
Hen's eggs ......................................................................................................... 67
Fruit ..................................................................................................................... 68
Sausages............................................................................................................. 68
Shellfish ............................................................................................................... 69
Mussels ............................................................................................................... 70
Menu cooking (cooking whole meals)................................................................. 71
Sous-vide (vacuum) cooking ............................................................................ 73
Further applications .......................................................................................... 81
Reheat ................................................................................................................. 81
Defrost................................................................................................................. 84
Blanching............................................................................................................. 87
Bottling ................................................................................................................ 87
Disinfect items .................................................................................................... 90
Prove dough ........................................................................................................ 90
Heating damp flannels ........................................................................................ 91
Dissolve gelatine ................................................................................................. 91
Decrystallise honey ............................................................................................. 92
Melt chocolate..................................................................................................... 92
Make yoghurt ...................................................................................................... 93
Cook bacon......................................................................................................... 94
Sweat onions....................................................................................................... 94
Extracting juice with steam ................................................................................. 95
Skinning vegetables and fruit.............................................................................. 96
Apple storage ..................................................................................................... 96
Making eierstich .................................................................................................. 96
Automatic programmes .................................................................................... 97
Categories ........................................................................................................... 97
Using automatic programmes............................................................................. 97
User programmes.............................................................................................. 98
Note for test institutes ...................................................................................... 101