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Belangrijke opmerkingen en informatie .......................................................... 63
Het bijzondere van koken met stoom.................................................................. 63
Kookgerei ............................................................................................................ 63
Niveau ................................................................................................................. 64
Diepvriesproducten ............................................................................................. 64
Temperatuur ........................................................................................................ 64
Bereidingstijd....................................................................................................... 64
Koken met vloeistoffen........................................................................................ 64
Eigen recepten - Stomen .................................................................................... 64
Universele bakplaat en combirooster.................................................................. 65
Stomen ............................................................................................................... 66
Eco-stomen ......................................................................................................... 66
Opmerkingen bij de bereidingstabellen............................................................... 66
Groente................................................................................................................ 67
Vis........................................................................................................................ 70
Vlees.................................................................................................................... 73
Rijst...................................................................................................................... 75
Graan................................................................................................................... 76
Pasta/deegwaren ................................................................................................ 77
Knoedels ............................................................................................................. 78
Peulvruchten, gedroogd ...................................................................................... 79
Kippeneieren ....................................................................................................... 81
Fruit ..................................................................................................................... 82
Worstwaren ......................................................................................................... 82
Schaaldieren........................................................................................................ 83
Zoetwatermosselen ............................................................................................. 84
Koken menu - handmatig ................................................................................... 85
Sous-vide ........................................................................................................... 87
Overige toepassingen ....................................................................................... 95
Verwarmen .......................................................................................................... 95
Ontdooien............................................................................................................ 97
Mix & Match ........................................................................................................ 100
Koken menu - automatisch................................................................................. 108
Inmaken............................................................................................................... 109
Taart/cake inmaken ............................................................................................. 112
Drogen................................................................................................................. 113
Sap bereiden ....................................................................................................... 114
Blancheren .......................................................................................................... 115
Steriliseren .......................................................................................................... 115
Servies verwarmen .............................................................................................. 116
Warmhouden ....................................................................................................... 116
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