General notes .....................................................5
General ..........................................................5
Cooking containers...............................................5
Your own containers..............................................5
Condensate tray.................................................6
Cooking with steam .................................................6
The advantages of cooking with steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Shelf level ......................................................6
Deep frozen food ................................................6
Temperature....................................................7
Cooking duration (time) ...........................................7
Cooking with liquid...............................................7
Your own recipes ................................................7
Steam cooking / Vegetables .........................................8
Steam cooking / Meat .............................................12
Steam cooking / Fish ..............................................14
Steam cooking / Universal .........................................17
Shellfish.........................................................17
Mussels .........................................................18
Rice............................................................19
Pasta ...........................................................20
Dumplings.......................................................21
Grain ...........................................................22
Dried pulses......................................................23
Hen’s eggs ......................................................24
Fruit ............................................................25
Menu cooking....................................................26
Defrosting .......................................................28
Reheating .......................................................31
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