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Chef to Chef
Making meat stock overnight
181024_Jus-ueber-Nacht_EN.pdf
(2329 KB)
Bœuf bourguignon
181024_Boeuf-Bourguignon_EN.pdf
(95 KB)
Sous-vide cooking
180314_Sous-vide-Garen_EN-GB.pdf
(1727 KB)
Bohemian dumplings regenerated with High-speed
150915-High-speed-Knoedel_E.pdf
(50 KB)
General information about over-night-cooking
150915-General-Information-Over-Night-cooking.pdf
(12 KB)
Traditional dish cooked under pressure
150915-Creamy-veal-goulash_E.pdf
(75 KB)
High-speed pressure steaming? Why do I need Highspeed?
150507_Highspeed_E.pdf
(47 KB)
Green spelt oat soup
150507_Green-spelt-oat-soup_E.pdf
(41 KB)
Red Cabbage cooked under pressure
131128_Red_Cabbage_cooked_under_pressure.pdf
(209 KB)
Pressure cooking vegetables with the High-speed function
130718_Vegetables_with_Hispeed.pdf
(249 KB)
Caramel custard cooked in the pressure bratt pan
130628_Caramel_custard.pdf
(355 KB)
Cooking rice pudding in the ELRO flexi-pan or ELRO pressure bratt pan
111129_Cooking_rice_pudding.pdf
(721 KB)
This makes frying Roesti fun
110308_This_makes_frying_Roesti_fun.pdf
(1725 KB)
Standard cooking times
100708_Standard_cooking_times.pdf
(193 KB)
Why pressure cooking?
100426_Why_pressure_cooking.pdf
(74 KB)
Creative starters from the Flexi-pan
090804_Creative_starters.pdf
(967 KB)
Overnight cooking
090507_Overnight_cooking.pdf
(469 KB)
Cooking braised beef overnight
090507_Cooking_braised_beef_overnight.pdf
(76 KB)
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