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Koken met vloeistoffen........................................................................................ 31
Eigen recepten .................................................................................................... 31
Stomen ............................................................................................................... 32
Eco-stomen ......................................................................................................... 32
Opmerkingen bij de bereidingstabellen............................................................... 32
Groente................................................................................................................ 33
Vis........................................................................................................................ 36
Vlees.................................................................................................................... 39
Rijst...................................................................................................................... 41
Graan................................................................................................................... 42
Pasta/deegwaren ................................................................................................ 43
Knoedels ............................................................................................................. 44
Peulvruchten, gedroogd ...................................................................................... 45
Kippeneieren ....................................................................................................... 47
Fruit ..................................................................................................................... 48
Worstwaren ......................................................................................................... 48
Schaaldieren........................................................................................................ 49
Zoetwatermosselen ............................................................................................. 50
Koken menu ........................................................................................................ 51
Overige toepassingen ....................................................................................... 53
Verwarmen .......................................................................................................... 53
Ontdooien............................................................................................................ 56
Blancheren .......................................................................................................... 59
Inmaken............................................................................................................... 59
Steriliseren .......................................................................................................... 62
Gistdeeg laten rijzen............................................................................................ 62
Vochtige handdoekjes verwarmen ...................................................................... 63
Gelatine weken of oplossen ................................................................................ 63
Honing vloeibaar maken...................................................................................... 64
Chocolade smelten ............................................................................................. 64
Yoghurt bereiden ................................................................................................. 65
Spek uitsmelten................................................................................................... 66
Uien fruiten/stoven .............................................................................................. 66
Sap bereiden ....................................................................................................... 67
Levensmiddelen pellen........................................................................................ 68
Appels conserveren ............................................................................................ 68
Eierstich (ei voor soep) ........................................................................................ 68
Aanwijzingen voor keuringsinstituten ............................................................. 69
Reiniging en onderhoud.................................................................................... 70
Voorkant stoomoven reinigen.............................................................................. 71
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