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Belangrijke opmerkingen en informatie .......................................................... 32
Het bijzondere van koken met stoom.................................................................. 32
Kookgerei ............................................................................................................ 32
Niveau ................................................................................................................. 32
Diepvriesproducten ............................................................................................. 32
Temperatuur ........................................................................................................ 33
Bereidingstijd....................................................................................................... 33
Koken met vloeistoffen........................................................................................ 33
Eigen recepten .................................................................................................... 33
Stomen ............................................................................................................... 34
Groente................................................................................................................ 34
Vlees.................................................................................................................... 37
Worstwaren ......................................................................................................... 39
Vis........................................................................................................................ 39
Schaaldieren........................................................................................................ 42
Zoetwatermosselen ............................................................................................. 43
Rijst...................................................................................................................... 44
Pasta/deegwaren ................................................................................................ 45
Knoedels ............................................................................................................. 46
Graan................................................................................................................... 47
Peulvruchten, gedroogd ...................................................................................... 48
Kippeneieren ....................................................................................................... 50
Fruit ..................................................................................................................... 51
Menugaren .......................................................................................................... 52
Speciale toepassingen...................................................................................... 54
Verwarmen .......................................................................................................... 54
Ontdooien............................................................................................................ 56
Inmaken............................................................................................................... 59
Sap bereiden ....................................................................................................... 62
Yoghurt bereiden ................................................................................................. 63
Gistdeeg laten rijzen............................................................................................ 64
Gelatine smelten.................................................................................................. 64
Chocolade smelten ............................................................................................. 64
Voedingsmiddelen pellen .................................................................................... 65
Appels conserveren ............................................................................................ 65
Blancheren .......................................................................................................... 66
Uien fruiten/stoven .............................................................................................. 66
Spek uitsmelten................................................................................................... 67
Steriliseren .......................................................................................................... 67
Vochtige handdoekjes verwarmen ...................................................................... 68
Honing vloeibaar maken...................................................................................... 68
Eierstich (ei voor soep) ........................................................................................ 68
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