Contents
4
Suitable containers................................................................................................ 62
Cooking containers .......................................................................................... 62
Your own containers......................................................................................... 62
Condensate tray .................................................................................................... 62
Shelf level .............................................................................................................. 63
Frozen food............................................................................................................ 63
Temperature .......................................................................................................... 63
Duration ................................................................................................................. 63
Cooking with liquid................................................................................................ 63
Your own recipes................................................................................................... 63
Steam cooking
..................................................................................................... 64
Vegetables............................................................................................................. 64
Meat ...................................................................................................................... 67
Sausages............................................................................................................... 69
Fish........................................................................................................................ 69
Shellfish ................................................................................................................. 72
Mussels ................................................................................................................. 73
Rice ....................................................................................................................... 74
Pasta .................................................................................................................... 75
Dumplings ............................................................................................................. 76
Grain ...................................................................................................................... 77
Dried pulses .......................................................................................................... 78
Hen's eggs ........................................................................................................... 80
Fruit ....................................................................................................................... 81
Menu cooking (cooking whole meals) - manually ................................................. 82
Sous-vide (vacuum) cooking
.............................................................................. 84
Reheating .............................................................................................................. 90
Special applications
............................................................................................ 92
Reheating with steam............................................................................................ 92
Defrosting with steam ........................................................................................... 93
Bottling .................................................................................................................. 96
Extracting juice with steam ................................................................................... 99
Menu cooking (cooking whole meals) ................................................................. 100
Make yoghurt ...................................................................................................... 101
Prove dough ........................................................................................................ 102
Dissolve gelatine ................................................................................................. 103
Melt chocolate..................................................................................................... 103
Skinning vegetables and fruit .............................................................................. 104
Apple storage ..................................................................................................... 104
Blanching............................................................................................................. 105
Sweat onions....................................................................................................... 105
