Innehåll
4
Aktivera ångutsläpp............................................................................................. 61
Viktig information och värt att veta ................................................................. 62
Det speciella med ångkokning ............................................................................ 62
Tillagningskärl...................................................................................................... 62
Falshöjd ............................................................................................................... 63
Djupfrysta livsmedel ............................................................................................ 63
Temperatur .......................................................................................................... 63
Tillagningstid ....................................................................................................... 63
Tillaga rätter med mycket vätska ........................................................................ 63
Egna recept – tillagning med ånga...................................................................... 63
Universalplåt och ugnsgaller ............................................................................... 64
Ångkokning ........................................................................................................ 65
Eco - Ångkokning................................................................................................ 65
Anvisningar för tillagningstabellerna ................................................................... 65
Grönsaker............................................................................................................ 66
Fisk...................................................................................................................... 69
Kött...................................................................................................................... 72
Ris ....................................................................................................................... 74
Spannmål ............................................................................................................ 75
Pasta ................................................................................................................... 76
Baljväxter, torkade............................................................................................... 77
Ägg ...................................................................................................................... 79
Frukt .................................................................................................................... 80
Korv ..................................................................................................................... 80
Skaldjur ............................................................................................................... 81
Musslor................................................................................................................ 82
Tillagning meny – manuell ................................................................................... 83
Sous-vide ........................................................................................................... 85
Fler användningsområden................................................................................ 93
Uppvärmning....................................................................................................... 93
Upptining............................................................................................................. 95
Mix & Match ........................................................................................................ 98
Tillagning meny – automatisk.............................................................................. 108
Förvälla ................................................................................................................ 109
Konservering ....................................................................................................... 109
Konservera kakor ................................................................................................ 112
Torkning............................................................................................................... 113
Jäsa vetedeg ....................................................................................................... 114
Desinfektera porslin ............................................................................................ 114
Sabbat-program .................................................................................................. 115