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Diepvriesproducten ............................................................................................... 62
Temperatuur .......................................................................................................... 62
Bereidingstijd......................................................................................................... 62
Koken met vloeistoffen.......................................................................................... 62
Eigen recepten - stomen....................................................................................... 62
Combirooster / universele bakplaat ...................................................................... 63
Stomen ................................................................................................................. 64
Groente.................................................................................................................. 64
Vlees...................................................................................................................... 67
Worstwaren ........................................................................................................... 69
Vis.......................................................................................................................... 69
Schaaldieren.......................................................................................................... 72
Zoetwatermosselen ............................................................................................... 73
Rijst........................................................................................................................ 74
Pasta / deegwaren ................................................................................................ 75
Knoedels ............................................................................................................... 76
Graan..................................................................................................................... 77
Peulvruchten, gedroogd ........................................................................................ 78
Kippeneieren ......................................................................................................... 80
Fruit ....................................................................................................................... 81
Koken menu - handmatig ..................................................................................... 82
Sous-vide ............................................................................................................. 83
Opwarmen............................................................................................................. 89
Speciale toepassingen........................................................................................ 91
Verwarmen ............................................................................................................ 91
Ontdooien.............................................................................................................. 93
Inmaken................................................................................................................. 96
Taart/cake inmaken ............................................................................................... 99
Sap bereiden ....................................................................................................... 100
Koken menu ........................................................................................................ 101
Drogen................................................................................................................. 102
Yoghurt bereiden ................................................................................................. 103
Gistdeeg laten rijzen............................................................................................ 104
Gelatine smelten.................................................................................................. 105
Chocolade smelten ............................................................................................. 105
Voedingsmiddelen pellen .................................................................................... 106
Appels conserveren ............................................................................................ 107
Blancheren .......................................................................................................... 107
Uien fruiten/stoven .............................................................................................. 108
Spek uitsmelten................................................................................................... 108
Steriliseren .......................................................................................................... 109
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