Operating instructions/Installation instructions

Contents
4
General notes..................................................................................................... 62
The advantages of cooking with steam .............................................................. 62
Suitable containers.............................................................................................. 62
Shelf level ............................................................................................................ 63
Frozen food.......................................................................................................... 63
Temperature ........................................................................................................ 63
Cooking duration................................................................................................. 63
Cooking with liquid.............................................................................................. 63
Your own recipes - steam cooking...................................................................... 63
Universal tray and combi rack............................................................................. 64
Steam cooking................................................................................................... 65
Eco Steam cooking ............................................................................................. 65
Notes on the cooking tables ............................................................................... 65
Vegetables........................................................................................................... 66
Fish...................................................................................................................... 69
Meat .................................................................................................................... 72
Rice ..................................................................................................................... 74
Grain.................................................................................................................... 75
Pasta ................................................................................................................... 76
Dumplings ........................................................................................................... 77
Dried pulses ........................................................................................................ 78
Hen's eggs ......................................................................................................... 80
Fruit ..................................................................................................................... 81
Sausages............................................................................................................. 81
Shellfish ............................................................................................................... 82
Mussels ............................................................................................................... 83
Menu cooking (cooking whole meals)................................................................. 84
Sous-vide (vacuum) cooking ............................................................................ 86
Further applications .......................................................................................... 94
Reheat ................................................................................................................. 94
Defrost................................................................................................................. 96
Mix & Match ........................................................................................................ 99
Blanching............................................................................................................. 110
Bottling ................................................................................................................ 110
Bottling cakes...................................................................................................... 113
Drying food.......................................................................................................... 114
Prove dough ........................................................................................................ 115
Disinfect items .................................................................................................... 115
Sabbath programme ........................................................................................... 116
Heat crockery ...................................................................................................... 117
Keeping warm ..................................................................................................... 117