Operation Manual

Vis .............................................................61
Schaaldieren .....................................................64
Mosselen ........................................................65
Rijst ............................................................66
Pasta / deegwaren.................................................67
Knoedels ........................................................68
Granen ..........................................................69
Peulvruchten .....................................................70
Kippeneieren .....................................................72
Fruit ............................................................73
Koken menu - handmatig ...........................................74
Speciale toepassingen ............................................76
Verwarmen.......................................................76
Ontdooien .......................................................78
Inmaken .........................................................82
Sap bereiden .....................................................86
Koken menu......................................................87
Drogen ..........................................................88
Pizza ...........................................................89
Yoghurt bereiden ..................................................90
Gistdeeg laten rijzen ...............................................92
Gelatine smelten ..................................................92
Chocolade smelten ................................................93
Voedingsmiddelen pellen ...........................................94
Appels conserveren................................................95
Blancheren.......................................................95
Uien fruiten/stoven .................................................96
Spek uitsmelten ...................................................96
Steriliseren ......................................................97
Vochtige handdoekjes verwarmen ....................................98
Honing vloeibaar maken ............................................98
Eierstich (ei voor soep) .............................................99
Vruchtenconfiture bereiden .........................................100
Sabbatprogramma................................................101
Bratometer .....................................................102
Braden.........................................................107
Bakken ........................................................114
Grilleren .......................................................121
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