İçindekiler
4
Buharda pişirme için önemli ve gerekli bilgiler............................................... 68
Buharda Pişirmenin Avantajları............................................................................ 68
Pişirme Kapları .................................................................................................... 68
Cam tepsi ............................................................................................................ 68
Raf seviyesi ......................................................................................................... 69
Dondurulmuş Ürünler .......................................................................................... 69
Sıcaklık ................................................................................................................ 69
Pişirme süresi ...................................................................................................... 69
Sulu Yemek Pişirme............................................................................................. 69
Kendi tarifleriniz................................................................................................... 69
Buharda Pişirme ................................................................................................ 70
Eco Buharlı pişirme ............................................................................................. 70
Pişirme tablolarına ilişkin bilgiler ......................................................................... 70
Sebze................................................................................................................... 71
Balık..................................................................................................................... 74
Et ......................................................................................................................... 77
Pirinç ................................................................................................................... 79
Tahıl ..................................................................................................................... 80
Makarna / Hamur İşleri ........................................................................................ 81
Hamur köftesi ...................................................................................................... 82
Baklagiller, kuru................................................................................................... 83
Tavuk yumurtası .................................................................................................. 85
Meyve.................................................................................................................. 86
Salam, sosis ........................................................................................................ 86
Kabuklu deniz ürünleri......................................................................................... 87
Midye................................................................................................................... 88
Menü Pişirme - manuel ....................................................................................... 89
Sous-vide/Vakumlu Pişirme ............................................................................. 91
Diğer uygulamalar ............................................................................................. 99
Buharla Isıtma...................................................................................................... 99
Buharla Çözme.................................................................................................... 102
Blanşe (hafif haşlama) ......................................................................................... 105
Menü pişirme - otomatik ..................................................................................... 105
Konserve ............................................................................................................. 106
Dezenfeksiyon ..................................................................................................... 109
Mayalı hamuru kabartma..................................................................................... 109
Islak havlu ısıtma ................................................................................................. 110
Jelatin eritme....................................................................................................... 110
Şekerlenen balın çözülmesi................................................................................. 111
Çikolata eritme .................................................................................................... 111
Yoğurt Mayalama................................................................................................. 112