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THE EASIEST WAY TO SELF-IMPORT APPLIANCES DIRECT FROM EUROPE.
Contents
3
Steam cooking
..................................................................................................... 28
Vegetables............................................................................................................. 28
Meat ...................................................................................................................... 31
Sausages............................................................................................................... 33
Fish........................................................................................................................ 33
Shellfish ................................................................................................................. 36
Mussels ................................................................................................................. 37
Rice ....................................................................................................................... 38
Pasta .................................................................................................................... 39
Dumplings ............................................................................................................. 40
Grain ...................................................................................................................... 41
Dried pulses .......................................................................................................... 42
Hen's eggs ........................................................................................................... 44
Fruit ....................................................................................................................... 45
Menu cooking (cooking whole meals) ................................................................... 46
Special applications
............................................................................................ 48
Reheat ................................................................................................................... 48
Defrost................................................................................................................... 49
Bottling .................................................................................................................. 52
Extracting juice with steam ................................................................................... 55
Make yoghurt ........................................................................................................ 56
Prove dough .......................................................................................................... 57
Dissolve gelatine ................................................................................................... 58
Melt chocolate....................................................................................................... 58
Skinning vegetables and fruit ................................................................................ 59
Apple storage ....................................................................................................... 59
Blanching............................................................................................................... 60
Sweat onions......................................................................................................... 60
Cook bacon........................................................................................................... 61
Disinfect items ...................................................................................................... 61
Heating damp flannels .......................................................................................... 62
Decrystallise honey ............................................................................................... 62
Making eierstich .................................................................................................... 62
Settings
................................................................................................................ 63
Note for test institutes
........................................................................................ 65
Cleaning and care
............................................................................................... 66
Important information on cleaning and care ......................................................... 66
Appliance front ...................................................................................................... 67
Oven interior .......................................................................................................... 68
Accessories .......................................................................................................... 68
