Innehåll
4
Energispartips.................................................................................................... 60
Användning ........................................................................................................ 62
Ändra värden och inställningar för en tillagning .................................................. 63
Ändra temperatur och kärntemperatur........................................................... 64
Ändra Fuktighet .............................................................................................. 64
Ställa in tillagningstider .................................................................................. 64
Ändra inställda tillagningstider ....................................................................... 65
Radera inställda tillagningstider ..................................................................... 65
Avbryta tillagning................................................................................................. 66
Avbryta tillagningen............................................................................................. 66
Förvärma tillagningsutrymmet............................................................................. 67
Booster........................................................................................................... 67
Uppvärmning.................................................................................................. 68
Crisp function...................................................................................................... 68
Aktivera ångutsläpp............................................................................................. 69
Ändra funktion..................................................................................................... 70
Viktig information och värt att veta ................................................................. 71
Det speciella med ångkokning ............................................................................ 71
Tillagningskärl...................................................................................................... 71
Falshöjd ............................................................................................................... 72
Djupfrysta livsmedel ............................................................................................ 72
Temperatur .......................................................................................................... 72
Tillagningstid ....................................................................................................... 72
Tillaga rätter med mycket vätska ........................................................................ 72
Egna recept – tillagning med ånga...................................................................... 72
Universalplåt och ugnsgaller ............................................................................... 73
Ångkokning ........................................................................................................ 74
Eco-ångkokning .................................................................................................. 74
Anvisningar för tillagningstabellerna ................................................................... 74
Grönsaker............................................................................................................ 75
Fisk...................................................................................................................... 78
Kött...................................................................................................................... 81
Ris ....................................................................................................................... 83
Spannmål ............................................................................................................ 84
Pasta ................................................................................................................... 85
Baljväxter, torkade............................................................................................... 86
Ägg ...................................................................................................................... 88
Frukt .................................................................................................................... 89
Korv ..................................................................................................................... 89
Skaldjur ............................................................................................................... 90
Musslor................................................................................................................ 91