Innehåll
4
Aktivera ångutsläpp............................................................................................. 62
Viktig information och värt att veta ................................................................. 63
Det speciella med ångkokning ............................................................................ 63
Tillagningskärl...................................................................................................... 63
Falshöjd ............................................................................................................... 64
Djupfrysta livsmedel ............................................................................................ 64
Temperatur .......................................................................................................... 64
Tillagningstid ....................................................................................................... 64
Tillaga rätter med mycket vätska ........................................................................ 64
Egna recept – tillagning med ånga...................................................................... 64
Universalplåt och ugnsgaller ............................................................................... 65
Ångkokning ........................................................................................................ 66
Eco - Ångkokning................................................................................................ 66
Anvisningar för tillagningstabellerna ................................................................... 66
Grönsaker............................................................................................................ 67
Fisk...................................................................................................................... 70
Kött...................................................................................................................... 73
Ris ....................................................................................................................... 75
Spannmål ............................................................................................................ 76
Pasta ................................................................................................................... 77
Baljväxter, torkade............................................................................................... 78
Ägg ...................................................................................................................... 80
Frukt .................................................................................................................... 81
Korv ..................................................................................................................... 81
Skaldjur ............................................................................................................... 82
Musslor................................................................................................................ 83
Tillagning meny – manuell ................................................................................... 84
Sous-vide ........................................................................................................... 86
Fler användningsområden................................................................................ 94
Uppvärmning....................................................................................................... 94
Upptining............................................................................................................. 96
Mix & Match ........................................................................................................ 99
Tillagning meny – automatisk.............................................................................. 109
Förvälla ................................................................................................................ 110
Konservering ....................................................................................................... 110
Konservera kakor ................................................................................................ 113
Torkning............................................................................................................... 114
Jäsa vetedeg ....................................................................................................... 115
Desinfektera porslin ............................................................................................ 115
Värma porslin....................................................................................................... 116