Contents
4
General notes on steam cooking
....................................................................... 68
The advantages of cooking with steam ................................................................ 68
Suitable containers................................................................................................ 68
Glass tray .............................................................................................................. 68
Shelf level .............................................................................................................. 69
Frozen food............................................................................................................ 69
Temperature .......................................................................................................... 69
Cooking duration ................................................................................................... 69
Cooking with liquid................................................................................................ 69
Your own recipes................................................................................................... 69
Steam cooking
..................................................................................................... 70
Eco Steam cooking ............................................................................................... 70
Notes on the cooking tables ................................................................................. 70
Vegetables............................................................................................................. 71
Fish........................................................................................................................ 74
Meat ...................................................................................................................... 77
Rice ....................................................................................................................... 79
Grain ...................................................................................................................... 80
Pasta ..................................................................................................................... 81
Dumplings ............................................................................................................. 82
Dried pulses .......................................................................................................... 83
Hen's eggs ........................................................................................................... 85
Fruit ....................................................................................................................... 86
Sausages............................................................................................................... 86
Shellfish ................................................................................................................. 87
Mussels ................................................................................................................. 88
Menu cooking (cooking whole meals) ................................................................... 89
Sous-vide (vacuum) cooking
.............................................................................. 91
Further applications
............................................................................................ 99
Reheating with steam............................................................................................ 99
Defrosting with steam ......................................................................................... 102
Blanching............................................................................................................. 105
Bottling ................................................................................................................ 105
Disinfect items .................................................................................................... 108
Prove dough ........................................................................................................ 108
Heating damp flannels ........................................................................................ 109
Dissolve gelatine ................................................................................................. 109
Decrystallise honey ............................................................................................. 110
Melt chocolate..................................................................................................... 110
Make yoghurt ...................................................................................................... 111
Cook bacon......................................................................................................... 112
