Table of Contents
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Contents
Suitable containers................................................................................................ 62
Cooking containers .......................................................................................... 62
Your own containers......................................................................................... 62
Condensate tray .................................................................................................... 62
Shelf level .............................................................................................................. 63
Frozen .................................................................................................................... 63
Temperature .......................................................................................................... 63
Duration ................................................................................................................. 63
Cooking with liquid................................................................................................ 63
Your own recipes................................................................................................... 63
Steam cooking..................................................................................................... 64
Vegetables............................................................................................................. 64
Meat ...................................................................................................................... 67
Sausages............................................................................................................... 69
Fish........................................................................................................................ 69
Shellfish ................................................................................................................. 72
Mussels ................................................................................................................. 73
Rice ....................................................................................................................... 74
Pasta / Noodles ..................................................................................................... 75
European dumplings ............................................................................................. 76
Grains .................................................................................................................... 77
Dried pulses .......................................................................................................... 78
Hen's eggs ........................................................................................................... 80
Fruit ....................................................................................................................... 81
Menu cooking - manual......................................................................................... 82
Sous-vide (vacuum) cooking .............................................................................. 84
Reheating .............................................................................................................. 90
Special applications ............................................................................................ 92
Reheating with steam............................................................................................ 92
Defrosting with steam ........................................................................................... 93
Bottling .................................................................................................................. 96
Extracting juice ...................................................................................................... 99
Menu cooking...................................................................................................... 100
Making yoghurt ................................................................................................... 101
Proving yeast dough............................................................................................ 102
Dissolving gelatine .............................................................................................. 103
Melting chocolate ................................................................................................ 103
Skinning fruit and vegetables .............................................................................. 104
Preserving apples ............................................................................................... 104
Blanching............................................................................................................. 105
Sweating onions.................................................................................................. 105
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