Inhoudsopgave
Advertenties
Inhoud
Vergrendeling/ingebruiknamebeveiliging .............................................................. 31
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
Koken menu .......................................................................................................... 52
Speciale toepassingen........................................................................................ 53
Verwarmen ............................................................................................................ 53
Ontdooien.............................................................................................................. 55
Inmaken................................................................................................................. 58
Sap bereiden ......................................................................................................... 61
Yoghurt bereiden ................................................................................................... 62
Gistdeeg laten rijzen.............................................................................................. 63
Gelatine smelten.................................................................................................... 63
Chocolade smelten ............................................................................................... 63
Levensmiddelen pellen.......................................................................................... 64
Appels conserveren .............................................................................................. 64
Blancheren ............................................................................................................ 65
Uien fruiten/stoven ................................................................................................ 65
Spek uitsmelten..................................................................................................... 66
Steriliseren ............................................................................................................ 66
Vochtige handdoekjes verwarmen ........................................................................ 67
3
Advertenties
Inhoudsopgave
