Table of Contents
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Contents
Sausages............................................................................................................... 67
Fish........................................................................................................................ 67
Shellfish ................................................................................................................. 70
Mussels ................................................................................................................. 71
Rice ....................................................................................................................... 72
Pasta .................................................................................................................... 73
Dumplings ............................................................................................................. 74
Grain ...................................................................................................................... 75
Dried pulses .......................................................................................................... 76
Hen's eggs ........................................................................................................... 78
Fruit ....................................................................................................................... 79
Menu cooking (cooking whole meals) ................................................................... 80
Sous-vide (vacuum) cooking .............................................................................. 82
Reheating .............................................................................................................. 88
Special applications ............................................................................................ 90
Reheating with steam............................................................................................ 90
Defrosting with steam ........................................................................................... 91
Bottling .................................................................................................................. 94
Extracting juice with steam ................................................................................... 97
Make yoghurt ........................................................................................................ 98
Prove dough .......................................................................................................... 99
Dissolve gelatine ................................................................................................. 100
Melt chocolate..................................................................................................... 100
Skinning vegetables and fruit .............................................................................. 101
Apple storage ..................................................................................................... 101
Blanching............................................................................................................. 102
Sweat onions....................................................................................................... 102
Cook bacon......................................................................................................... 103
Disinfect items .................................................................................................... 103
Heating damp flannels ........................................................................................ 104
Decrystallise honey ............................................................................................. 104
Making eierstich .................................................................................................. 104
Defrosting and reheating in combination mode .................................................. 105
Microwave defrosting and reheating............................................................... 106
Charts for defrosting and reheating food ............................................................ 109
Settings .............................................................................................................. 113
Opening the Settings menu................................................................................. 113
Changing and saving settings ........................................................................ 113
Settings overview ................................................................................................ 114
Language ......................................................................................................... 116
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