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Temperatuur .......................................................................................................... 57
Bereidingstijd......................................................................................................... 57
Koken met vloeistoffen.......................................................................................... 58
Eigen recepten - stomen....................................................................................... 58
Stomen ................................................................................................................. 59
Groente.................................................................................................................. 59
Vlees...................................................................................................................... 62
Worstwaren ........................................................................................................... 64
Vis.......................................................................................................................... 64
Schaaldieren.......................................................................................................... 67
Zoetwatermosselen ............................................................................................... 68
Rijst........................................................................................................................ 69
Pasta / deegwaren ................................................................................................ 70
Knoedels ............................................................................................................... 71
Graan..................................................................................................................... 72
Peulvruchten, gedroogd ........................................................................................ 73
Kippeneieren ......................................................................................................... 75
Fruit ....................................................................................................................... 76
Koken menu .......................................................................................................... 77
Sous-vide ............................................................................................................. 78
Opwarmen............................................................................................................. 84
Speciale toepassingen........................................................................................ 86
Verwarmen ............................................................................................................ 86
Ontdooien.............................................................................................................. 88
Inmaken................................................................................................................. 91
Sap bereiden ......................................................................................................... 94
Drogen................................................................................................................... 95
Yoghurt bereiden ................................................................................................... 96
Gistdeeg laten rijzen.............................................................................................. 97
Gelatine smelten.................................................................................................... 98
Chocolade smelten ............................................................................................... 98
Voedingsmiddelen pellen ...................................................................................... 99
Appels conserveren .............................................................................................. 99
Blancheren .......................................................................................................... 100
Uien fruiten/stoven .............................................................................................. 100
Spek uitsmelten................................................................................................... 101
Steriliseren .......................................................................................................... 101
Vochtige handdoekjes verwarmen ...................................................................... 102
Honing vloeibaar maken...................................................................................... 102
Eierstich (ei voor soep) ........................................................................................ 102
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