Operation Manual

Opvangschaal ....................................................28
Niveau ..........................................................28
Diepvriesproducten ................................................28
Temperatuur .....................................................29
Bereidingstijd.....................................................29
Koken met vocht ..................................................29
Eigen recepten ...................................................29
Stomen .........................................................30
Groente .........................................................30
Vlees ...........................................................34
Worstwaren ......................................................36
Vis .............................................................37
Schaaldieren .....................................................40
Mosselen ........................................................41
Rijst ............................................................42
Pasta / deegwaren.................................................43
Knoedels ........................................................44
Granen ..........................................................45
Peulvruchten, gedroogd ............................................46
Kippeneieren .....................................................48
Fruit ............................................................49
Koken menu......................................................50
Speciale toepassingen ............................................52
Verwarmen.......................................................52
Ontdooien .......................................................54
Inmaken .........................................................58
Sap bereiden .....................................................61
Yoghurt bereiden ..................................................62
Gistdeeg laten rijzen ...............................................64
Gelatine smelten ..................................................64
Chocolade smelten ................................................65
Voedingsmiddelen pellen ...........................................66
Appels conserveren................................................67
Blancheren.......................................................67
Uien stoven/fruiten .................................................68
Spek uitsmelten ...................................................68
Steriliseren .......................................................69
Vochtige handdoekjes verwarmen ....................................69
Honing vloeibaar maken ............................................70
Inhoud
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