Instructions for Use

en-us How it works
44
Poultry
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Duck, whole, 6.6lb
(3kg)
Unperforated steam
container
1. 300-320
(150-160)
2. 430 (220)
1.
2.
1. 60
2. 0
1. 80-90
2. 20-30
Cook with the breast
side facing down. Turn
the duck after half the
cooking time has
elapsed. This prevents
the delicate breast
meat from drying out
as much.
Duck breast, seared,
medium rare, 0.7lb
(350g) apiece
Unperforated steam
container
320 (160) 0 25-30
Foie gras Terrine mold 150 (65) 100 50
Chicken, whole, 3.3lb
(1.5kg)
1. Unperforated steam
container
2. Wire rack
1. 300 (150)
2. 445 (230)
1.
2.
1. 100
2. -
1. 55-65
2. 15
Tie the thighs together
and cook the bird with
the breast side facing
up.
Chicken breast,
stuffed, steamed,
0.4lb (200g) apiece
Perforated steam con-
tainer
212 (100) 100 25-30 Recipe tip: Stuff with
spinach and sheep's
cheese.
Turkey breast fillet,
steamed, 0.6lb
(300g) apiece
Perforated steam con-
tainer
212 (100) 100 17-25
Poussin, quail,
steamed, 0.3-0.4lb
(150-200g) apiece
Perforated steam con-
tainer
212 (100) 100 20-25
Poussin, quail,
steamed, 0.3-0.4lb
(150-200g) apiece
Unperforated steam
container
355-390
(180-200)
or
60
or
80
15-20 Recipe tip: Brush with
oil and herbes de
Provence.
Pigeon, steamed,
0.6lb (300g) apiece
Perforated steam con-
tainer
212 (100) 100 25-35
Pigeon, 0.6lb (300g)
apiece
Unperforated steam
container
355-390
(180-200)
or
60
or
80
25-30
18.8 Sous-vide cooking
When sous-vide cooking, you cook the food under a vac-
uum at low temperatures between 120-200°F (50-95°C)
and at 100% steam.
WARNING
Due to the low sous-vide cooking cooking temperatures,
there is a risk to health if you do not follow the instructions
for use and hygiene instructions below.
▶ Use only fresh, good-quality food.
▶ Wash and disinfect your hands. Use disposable gloves
or grill tongs.
▶ Take extra care when preparing critical food, such as
poultry, eggs and fish.
▶ Always thoroughly rinse and/or peel fruit and vegetables
where necessary.
▶ Always keep countertops and chopping boards clean.
Use different chopping boards for different types of
food.
▶ Maintain the cold chain. Only interrupt the cold chain
briefly to prepare the food. Store vacuum-sealed food
back in the refrigerator until it is ready to be cooked.
▶ The food is suitable for immediate consumption only.
Once the food is cooked, consume it immediately. Do
not store it after cooking. Do not store the food in the re-
frigerator either. The food is not suitable for reheating.
¡ With this operating mode, no preheating is necessary.
¡ Sous-vide cooking is a gentle, low-fat method of cook-
ing meat, fish, vegetables and desserts. A vacuum-seal-
ing machine uses heat to hermetically seal the food in a
special heat-resistant cooking bag.
¡ The protective envelope retains the nutrients and fla-
vors. The low temperatures and the direct heat transfer
help you to achieve precisely controlled cooking in order
to achieve the desired cooking results. It is almost im-
possible to overcook the food.
¡ Use the portion sizes listed in the cooking table. For
larger quantities and items, adjust the cooking time ac-
cordingly. The portions given for fish, meat and poultry
correspond to a single serving. The portions specified
for vegetables and desserts correspond to servings for
4 people.