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Special applications
Blanching
Blanch vegetables before freezing
them. Blanching helps maintain the
quality of the produce when it is frozen.
Blanching vegetables also helps them
retain their original colour.
Procedure
Put the prepared vegetables into a
perforated cooking container.
Once blanched, plunge the veget-
ables into ice cold water to cool them
down quickly. Drain them well.
Settings
Further programmes
or
Steam cooking
Temperature: 100 °C
Duration: 1 minute
102
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Blanching
Sweat onions
Sweating means cooking the onions in
their own juices, with the addition of a
little fat if necessary.
Procedure
Cut the onions up into small pieces
and place them in a solid cooking
container with a little butter.
Cover the container or the dish with a
lid or with foil that is resistant to tem-
peratures up to 100 °C and to hot
steam.
Settings
Automatic programmes
Sweat onions
or
Steam cooking
Temperature: 100 °C
Duration: 4 minutes
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