Table of Contents
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Contents
Frozen food............................................................................................................ 62
Temperature .......................................................................................................... 62
Cooking duration ................................................................................................... 62
Cooking with liquid................................................................................................ 62
Your own recipes - Steam cooking ....................................................................... 62
Wire oven rack / universal tray .............................................................................. 63
Steam cooking..................................................................................................... 64
Vegetables............................................................................................................. 64
Meat ...................................................................................................................... 67
Sausage................................................................................................................. 69
Fish........................................................................................................................ 69
Shellfish ................................................................................................................. 72
Mussels ................................................................................................................. 73
Rice ....................................................................................................................... 74
Pasta ..................................................................................................................... 75
Dumplings ............................................................................................................. 76
Grains .................................................................................................................... 77
Legumes................................................................................................................ 78
Eggs ...................................................................................................................... 80
Fruit ....................................................................................................................... 81
Menu Cooking - Manual........................................................................................ 82
Sous-vide (vacuum) cooking .............................................................................. 84
Reheating .............................................................................................................. 90
Special modes ..................................................................................................... 92
Reheat ................................................................................................................... 92
Defrost................................................................................................................... 94
Canning ................................................................................................................. 97
Juicing ................................................................................................................... 98
Menu Cooking ....................................................................................................... 99
Dehydrate ............................................................................................................ 100
Making Yogurt ..................................................................................................... 101
Proofing ............................................................................................................... 102
Dissolving Gelatine.............................................................................................. 103
Melting Chocolate ............................................................................................... 103
Skinning Fruits and Vegetables ........................................................................... 104
Preserving Apples .............................................................................................. 105
Blanching............................................................................................................. 105
Sweating Onions ................................................................................................. 106
Rendering Fat ...................................................................................................... 106
Sanitizing Cookware ........................................................................................... 107
Heating Damp Towels ......................................................................................... 107
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