Table of Contents
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Contents
Deleting an alarm ............................................................................................. 65
Using the Timer ................................................................................................. 66
Setting the timer ............................................................................................... 66
Resetting the timer ........................................................................................... 66
Canceling the timer .......................................................................................... 66
General notes....................................................................................................... 67
The advantages of cooking with steam ................................................................ 67
Suitable containers................................................................................................ 67
Cooking pans ................................................................................................... 67
Using your own cookware................................................................................ 67
Shelf level .............................................................................................................. 68
Frozen food............................................................................................................ 68
Temperature .......................................................................................................... 68
Cooking duration ................................................................................................... 68
Cooking with liquid................................................................................................ 68
Your own recipes - Steam cooking ....................................................................... 68
Wire oven rack / universal tray .............................................................................. 69
Steam cooking..................................................................................................... 70
Vegetables............................................................................................................. 70
Meat ...................................................................................................................... 73
Sausage................................................................................................................. 75
Fish........................................................................................................................ 75
Shellfish ................................................................................................................. 78
Mussels ................................................................................................................. 79
Rice ....................................................................................................................... 80
Pasta ..................................................................................................................... 81
Dumplings ............................................................................................................. 82
Grains .................................................................................................................... 83
Legumes................................................................................................................ 84
Eggs ...................................................................................................................... 86
Fruit ....................................................................................................................... 87
Menu Cooking - Manual........................................................................................ 88
Sous-vide (vacuum) cooking .............................................................................. 90
Reheating .............................................................................................................. 96
Special modes ..................................................................................................... 98
Reheat ................................................................................................................... 98
Defrost................................................................................................................. 100
Canning ............................................................................................................... 103
Juicing ................................................................................................................. 104
Menu Cooking ..................................................................................................... 105
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