Innehåll
4
Energispartips.................................................................................................... 61
Användning ........................................................................................................ 63
Ändra värden och inställningar för en tillagning .................................................. 64
Ändra temperatur och kärntemperatur........................................................... 65
Ändra Fuktighet .............................................................................................. 65
Ställa in tillagningstider .................................................................................. 65
Ändra inställda tillagningstider ....................................................................... 66
Radera inställda tillagningstider ..................................................................... 66
Avbryta tillagning................................................................................................. 67
Avbryta tillagningen............................................................................................. 67
Förvärma tillagningsutrymmet............................................................................. 68
Booster........................................................................................................... 68
Uppvärmning.................................................................................................. 69
Crisp function...................................................................................................... 69
Aktivera ångutsläpp............................................................................................. 70
Ändra funktion..................................................................................................... 71
Viktig information och värt att veta ................................................................. 72
Det speciella med ångkokning ............................................................................ 72
Tillagningskärl...................................................................................................... 72
Falshöjd ............................................................................................................... 73
Djupfrysta livsmedel ............................................................................................ 73
Temperatur .......................................................................................................... 73
Tillagningstid ....................................................................................................... 73
Tillaga rätter med mycket vätska ........................................................................ 73
Egna recept – tillagning med ånga...................................................................... 73
Universalplåt och ugnsgaller ............................................................................... 74
Ångkokning ........................................................................................................ 75
Eco-ångkokning .................................................................................................. 75
Anvisningar för tillagningstabellerna ................................................................... 75
Grönsaker............................................................................................................ 76
Fisk...................................................................................................................... 79
Kött...................................................................................................................... 82
Ris ....................................................................................................................... 84
Spannmål ............................................................................................................ 85
Pasta ................................................................................................................... 86
Baljväxter, torkade............................................................................................... 87
Ägg ...................................................................................................................... 89
Frukt .................................................................................................................... 90
Korv ..................................................................................................................... 90
Skaldjur ............................................................................................................... 91
Musslor................................................................................................................ 92