Innehåll
3
Djupfrysta livsmedel ............................................................................................ 31
Temperatur .......................................................................................................... 31
Tillagningstid ....................................................................................................... 31
Tillaga rätter med mycket vätska ........................................................................ 31
Egna recept ......................................................................................................... 31
Ångkokning ........................................................................................................ 32
Eco-ångkokning .................................................................................................. 32
Anvisningar för tillagningstabellerna ................................................................... 32
Grönsaker............................................................................................................ 33
Fisk...................................................................................................................... 36
Kött...................................................................................................................... 39
Ris ....................................................................................................................... 41
Spannmål ............................................................................................................ 42
Pasta ................................................................................................................... 43
Baljväxter, torkade............................................................................................... 44
Ägg ...................................................................................................................... 46
Frukt .................................................................................................................... 47
Korv ..................................................................................................................... 47
Skaldjur ............................................................................................................... 48
Musslor................................................................................................................ 49
Tillagning meny ................................................................................................... 50
Fler användningsområden................................................................................ 52
Uppvärmning....................................................................................................... 52
Upptining............................................................................................................. 55
Förvälla ................................................................................................................ 58
Konservering ....................................................................................................... 58
Desinfektera porslin ............................................................................................ 61
Jäsa vetedeg ....................................................................................................... 61
Värma fuktiga handdukar .................................................................................... 61
Smälta gelatin...................................................................................................... 62
Gör honungen flytande........................................................................................ 62
Smälta choklad.................................................................................................... 62
Tillreda yoghurt.................................................................................................... 63
Ånga lök .............................................................................................................. 64
Saftning ............................................................................................................... 64
Skålla livsmedel................................................................................................... 65
Konservera äpplen ............................................................................................. 65
Tillaga äggrätter................................................................................................... 65
Anvisningar för testinstitut ............................................................................... 66