Operation Manual

11.7 SousVide Cooking: Fruits
and sweets
• Peel the fruits, remove the seeds and
cores where necessary
• To keep the colour of the apples and
pears, put them in water with lemon
juice, after you clean and cut them.
• For better results cook the food
immediately after you prepare it.
Food Thickness of food Amount of
food for 4 per-
sons (g)
Temperature
(°C)
Time
(min)
Shelf
posi-
tion
Peach cut in halves 4 fruits 90 20 - 25 3
Plum cut in halves 600 g 90 10 - 15 3
Mango cut in cubes of about 2
x 2 cm
2 fruits 90 10 - 15 3
Nectarine cut in halves 4 fruits 90 20 - 25 3
Pineapple slices 1 cm 600 g 90 20 - 25 3
Apple cut in quarters 4 fruits 95 25 - 30 3
Pear cut in halves 4 fruits 95 15 - 30 3
Vanilla
creme
350 g in each bag 700 g 85 20 - 22 3
11.8 Full Steam
WARNING!
Be careful when you open
the appliance door when the
function is activated. Steam
can release.
The function is applicable for all types of
food, fresh or frozen. You can use it to
cook, warm, defrost, poach or blanch
vegetables, meat, fish, pasta, rice, sweet
corn, semolina and eggs.
You can prepare a full meal in one
operation. To correctly cook each dish,
use those with cooking times which are
almost the same. Fill the water drawer to
the maximum level. Put the dishes into
the correct cookware and then on the
wire shelves. Adjust the distance
between the cookware to let the steam
circulate.
Sterilisation
• With this function you can sterilise
containers (e.g. baby bottles).
• Put the clean containers in the middle
of the shelf on the first shelf position.
Make sure that the opening is down
at a small angle.
• Fill the drawer with the maximum
quantity of water and set the time to
40 minutes.
Vegetables
Food Temperature (°C) Time (min) Shelf position
Artichokes 99 50 - 60 2
Auberginen 99 15 - 25 2
Cauliflower,
whole
99 35 - 45 2
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