Operating Instructions and Installation Instructions

Inhoud
4
Kookwekkertijd wissen ..................................................................................... 61
Belangrijke opmerkingen en informatie over stomen......................................
62
Het bijzondere van koken met stoom .................................................................... 62
Kookgerei............................................................................................................... 62
Stoomovenpannen............................................................................................ 62
Eigen serviesgoed............................................................................................. 62
Niveau .................................................................................................................... 63
Diepvriesproducten................................................................................................ 63
Temperatuur........................................................................................................... 63
Bereidingstijd ......................................................................................................... 63
Koken met vloeistoffen .......................................................................................... 63
Eigen recepten ....................................................................................................... 63
Stomen..................................................................................................................
64
Groente .................................................................................................................. 64
Vlees ...................................................................................................................... 67
Worstwaren............................................................................................................ 69
Vis .......................................................................................................................... 69
Schaaldieren .......................................................................................................... 72
Zoetwatermosselen................................................................................................ 73
Rijst ........................................................................................................................ 74
Pasta / deegwaren ................................................................................................. 75
Knoedels ................................................................................................................ 76
Graan ..................................................................................................................... 77
Peulvruchten, gedroogd......................................................................................... 78
Kippeneieren.......................................................................................................... 80
Fruit ........................................................................................................................ 81
Koken menu – handmatig...................................................................................... 82
Speciale toepassingen ........................................................................................
84
Verwarmen met stoom........................................................................................... 84
Ontdooien met stoom............................................................................................ 85
Inmaken ................................................................................................................. 88
Sap bereiden.......................................................................................................... 91
Koken menu........................................................................................................... 92
Yoghurt bereiden.................................................................................................... 93
Gistdeeg laten rijzen .............................................................................................. 94
Gelatine smelten .................................................................................................... 95
Chocolade smelten................................................................................................ 95
Voedingsmiddelen pellen....................................................................................... 96
Appels conserveren .............................................................................................. 96
Blancheren............................................................................................................. 97
Uien fruiten/stoven................................................................................................. 97