Special Modes
Skinning Fruits and Vegetables
Procedure
Cut a cross at the stem end of tomatoes, nectarines etc. This will allow the skin to be removed more easily.
Place the fruit/vegetables in a perforated cooking pan
For almonds, it is important to plunge them into cold water as soon as they are taken out of the oven as otherwise the skin cannot be removed.
Settings
Steam Cooking
Temperature: 212° F / 100° C
Duration: see table
Food | Duration in minutes |
Apricots | 1 |
|
|
Almonds | 1 |
|
|
Nectarines | 1 |
|
|
Bell Peppers | 4 |
|
|
Peaches | 1 |
|
|
Tomatoes | 1 |
|
|
70
