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Belangrijke opmerkingen en informatie .......................................................... 62
Het bijzondere van koken met stoom.................................................................. 62
Kookgerei ............................................................................................................ 62
Niveau ................................................................................................................. 63
Diepvriesproducten ............................................................................................. 63
Temperatuur ........................................................................................................ 63
Bereidingstijd....................................................................................................... 63
Koken met vloeistoffen........................................................................................ 63
Eigen recepten - stomen..................................................................................... 63
Universele bakplaat en combirooster.................................................................. 64
Stomen ............................................................................................................... 65
Eco-stomen ......................................................................................................... 65
Opmerkingen bij de bereidingstabellen............................................................... 65
Groente................................................................................................................ 66
Vis........................................................................................................................ 69
Vlees.................................................................................................................... 72
Rijst...................................................................................................................... 74
Graan................................................................................................................... 75
Pasta/deegwaren ................................................................................................ 76
Knoedels ............................................................................................................. 77
Peulvruchten, gedroogd ...................................................................................... 78
Kippeneieren ....................................................................................................... 80
Fruit ..................................................................................................................... 81
Worstwaren ......................................................................................................... 81
Schaaldieren........................................................................................................ 82
Zoetwatermosselen ............................................................................................. 83
Koken menu ........................................................................................................ 84
Sous-vide ........................................................................................................... 86
Overige toepassingen ....................................................................................... 94
Verwarmen .......................................................................................................... 94
Ontdooien............................................................................................................ 96
Mix & Match ........................................................................................................ 99
Blancheren .......................................................................................................... 110
Inmaken............................................................................................................... 110
Taart/cake inmaken ............................................................................................. 113
Drogen................................................................................................................. 114
Gistdeeg laten rijzen............................................................................................ 115
Steriliseren .......................................................................................................... 115
Sabbat-programma ............................................................................................. 116
Servies verwarmen .............................................................................................. 117
Warmhouden ....................................................................................................... 117
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