Contents
General notes..................................................................................................... 62
Suitable containers.............................................................................................. 62
Shelf level ............................................................................................................ 63
Frozen food.......................................................................................................... 63
Temperature ........................................................................................................ 63
Cooking duration ................................................................................................. 63
Cooking with liquid.............................................................................................. 63
Steam cooking................................................................................................... 65
Eco Steam cooking ............................................................................................. 65
Vegetables........................................................................................................... 66
Fish...................................................................................................................... 69
Meat .................................................................................................................... 72
Rice ..................................................................................................................... 74
Grain .................................................................................................................... 75
Pasta ................................................................................................................... 76
Dumplings ........................................................................................................... 77
Dried pulses ........................................................................................................ 78
Hen's eggs ......................................................................................................... 80
Fruit ..................................................................................................................... 81
Sausages............................................................................................................. 81
Shellfish ............................................................................................................... 82
Mussels ............................................................................................................... 83
Further applications .......................................................................................... 94
Reheat ................................................................................................................. 94
Defrost................................................................................................................. 96
Mix & Match ........................................................................................................ 99
Bottling ................................................................................................................ 108
Bottling cakes...................................................................................................... 111
Drying .................................................................................................................. 112
Sabbath programme ........................................................................................... 113
Blanching............................................................................................................. 115
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