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General notes .....................................................4
General ..........................................................4
Cooking containers / Container rack .................................4
Universal tray / Combi rack ........................................4
Safety notches ..................................................5
Your own containers ..............................................5
Steam cooking .....................................................5
The advantages of cooking with steam ...............................5
Shelf level ......................................................6
Temperature ....................................................6
Cooking duration (time) ...........................................6
Cooking with liquid ..............................................6
Your own recipes ................................................6
Steam cooking / Vegetables .........................................7
Steam cooking / Meat .............................................10
Steam cooking / fish ..............................................12
Steam cooking / Universal .........................................15
Shellfish .........................................................15
Mussels .........................................................16
Rice ............................................................17
Pasta ...........................................................18
Dumplings .......................................................19
Grain ...........................................................20
Dried pulses......................................................21
Hen’s eggs ......................................................22
Fruit ............................................................23
Menu cooking ...................................................24
Defrosting .......................................................26
Reheating .......................................................29
Bottling .........................................................30
Vegetables and fruit................................................30
Cakes...........................................................32
Special programmes ..............................................33
Preparing yoghurt .................................................33
Proving dough ....................................................34
Melting gelatine ...................................................34
Melting chocolate .................................................35
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