Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
#
Product
8
Carrots cut into ½ inch (1.5 cm) cubes
9
Beet cut into ½ inch (1.5 cm) cubes
10
Vegetables (frozen)
11
Steamed eggs
Remember, that these are approximate guidelines only. Steaming times may vary, depending on the quality of the products used and on your personal
preferences.
MULTICOOK Temperature Adjustment Recommendations
Operating
Temperature
95°F (35°C)
Proof dough and make vinegar
100°F (40°C)
Make yogurt
110°F (45°C)
Leavening
120°F (50°C)
Fermentation
130°F (55°C)
Make fondant
140°F (60°C)
Make green tea
150°F (65°C)
Cook vacuum sealed meat
160°F (70°C)
Make punch
170°F (75°C)
Make white tea, pasteurize
175°F (80°C)
Make mulled wine
180°F (85°C)
Make cottage cheese and other time consuming meals
190°F (90°C)
Make red tea
200°F (95°C)
Cook oatmeal, porridges with milk
* Also refer to recipe book included.
20
Weight, oz/g/pcs
18 / 500
18 / 500
18 / 500
3
Recommendations for Use*
Water, cups / ml
2 / 500
2 / 500
2 / 500
2 / 500
Operating
Recommendations for Use*
Temperature
212°F (100°C)
Make jams and meringues
220°F (105°C)
Make sauce
230°F (110°C)
Sterilize
240°F (115°C)
Make sugar syrup
250°F (120°C)
Make meat brisket
260°F (125°C)
Cook meat, stew
270°F (130°C)
Bake puddings
275°F (135°C)
Brown cooked foods
280°F (140°C)
Smoke foods
290°F (145°C)
Bake fish and vegetables in foil
300°F (150°C)
Bake meat in foil
310°F (155°C)
SAUTÉ steaks, poultry, fish fillet, vegetables
- 340°F (170°C)
Cooking time, min
30
40
15
10
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Table des Matières
