Contents
4
Deleting an alarm
.............................................................................................
66
Using the Timer
.................................................................................................
67
Setting the timer
...............................................................................................
67
Resetting the timer
...........................................................................................
67
Canceling the timer
..........................................................................................
67
General notes
.......................................................................................................
68
The advantages of cooking with steam
................................................................
68
Suitable containers
................................................................................................
68
Cooking pans
...................................................................................................
68
Using your own cookware
................................................................................
68
Shelf level
..............................................................................................................
69
Frozen food
............................................................................................................
69
Temperature
..........................................................................................................
69
Cooking duration
...................................................................................................
69
Cooking with liquid
................................................................................................
69
Your own recipes - Steam cooking
.......................................................................
69
Wire oven rack / universal tray
..............................................................................
70
Steam cooking
.....................................................................................................
71
Vegetables
.............................................................................................................
71
Meat
......................................................................................................................
74
Sausage
.................................................................................................................
76
Fish
........................................................................................................................
76
Shellfish
.................................................................................................................
79
Mussels
.................................................................................................................
80
Rice
.......................................................................................................................
81
Pasta
.....................................................................................................................
82
Dumplings
.............................................................................................................
83
Grains
....................................................................................................................
84
Legumes
................................................................................................................
85
Eggs
......................................................................................................................
87
Fruit
.......................................................................................................................
88
Menu Cooking - Manual
........................................................................................
89
Sous-vide (vacuum) cooking
..............................................................................
91
Reheating
..............................................................................................................
97
Special modes
.....................................................................................................
98
Reheat
...................................................................................................................
98
Defrost
.................................................................................................................
100
Canning
...............................................................................................................
103
Juicing
.................................................................................................................
104
Menu Cooking
.....................................................................................................
105