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Opmerkingen bij de bereidingstabellen................................................................. 53
Groente.................................................................................................................. 54
Vis.......................................................................................................................... 57
Vlees...................................................................................................................... 60
Rijst........................................................................................................................ 62
Graan..................................................................................................................... 63
Pasta/deegwaren .................................................................................................. 64
Knoedels ............................................................................................................... 65
Peulvruchten, gedroogd ........................................................................................ 66
Kippeneieren ......................................................................................................... 68
Fruit ....................................................................................................................... 69
Worstwaren ........................................................................................................... 69
Schaaldieren.......................................................................................................... 70
Zoetwatermosselen ............................................................................................... 71
Koken menu .......................................................................................................... 72
Sous-vide ............................................................................................................. 74
Overige toepassingen ......................................................................................... 82
Verwarmen ............................................................................................................ 82
Ontdooien.............................................................................................................. 85
Blancheren ............................................................................................................ 88
Inmaken................................................................................................................. 88
Steriliseren ............................................................................................................ 91
Gistdeeg laten rijzen.............................................................................................. 91
Vochtige handdoekjes verwarmen ........................................................................ 92
Gelatine smelten.................................................................................................... 92
Honing vloeibaar maken........................................................................................ 93
Chocolade smelten ............................................................................................... 93
Yoghurt bereiden ................................................................................................... 94
Spek uitsmelten..................................................................................................... 95
Uien fruiten/stoven ................................................................................................ 95
Sap bereiden ......................................................................................................... 96
Levensmiddelen pellen.......................................................................................... 97
Appels conserveren .............................................................................................. 97
Eierstich (ei voor soep) .......................................................................................... 97
Automatische programma's............................................................................... 98
Categorieën ........................................................................................................... 98
Automatische programma's gebruiken ................................................................. 98
Eigen programma's ............................................................................................. 99
Aanwijzingen voor keuringsinstituten ............................................................. 102
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