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Condensate tray ..................................................28
Shelf level........................................................28
Frozen food ......................................................28
Temperature .....................................................29
Duration .........................................................29
Cooking with liquid ................................................29
Your own recipes ..................................................29
Steam cooking ...................................................30
Vegetables.......................................................30
Meat ............................................................34
Sausages ........................................................36
Fish ............................................................37
Shellfish .........................................................40
Mussels .........................................................41
Rice ............................................................42
Pasta ...........................................................43
Dumplings .......................................................44
Grain ...........................................................45
Dried pulses......................................................46
Hen's eggs ......................................................48
Fruit ............................................................49
Menu cooking (cooking whole meals) ..................................50
Special applications ..............................................52
Reheating........................................................52
Defrost ..........................................................54
Bottling..........................................................58
Extracting juice with steam ..........................................61
Making yoghurt ...................................................62
Proving yeast dough ...............................................64
Dissolving gelatine.................................................64
Melting chocolate .................................................65
Skinning vegetables and fruit ........................................66
Apple storage ....................................................67
Blanching........................................................67
Sweating onions...................................................68
Bacon...........................................................68
Disinfect items ....................................................69
Heating damp flannels..............................................69
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