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A
– apples (baked)
B
– barbeque meats (pre-cooking), bottling, boiling beetroot, blanching
C
– casseroles, curries, melting chocolate, Christmas pudding, crème brulée
D
– defrosting, duck
E
– eggs (boiled, poached, scrambled)
F
– fish, fruit compote, face cloths
G
– giblets (for making stock)
H
– ham (boiling), hot chocolate
I
– flavoured ice, infusions of oils and vinegars
J
– juice extraction
K
– kebabs, kedgeree, kidney beans
L
– lasagne, lentils, lobster
M
– mulled wine, mashed potatoes, mussels
N
– noodles
O
– offal
P
– pasta, pulses, porridge, poaching, punch
Q
– quails eggs
R
– rice, risotto, reheating
S
– sterilising, soups, skinning tomatoes and peppers
T
– trout
U
– unlimited uses
V
– vegetables, vine leaves
W
– wontons, wine to drinking temperature
Y
– yoghurt making
Z
– zeal to cook with your steam oven
The A – Z of steam cookery
acknowl edgement s
