Instructions for Use

en-us How it works
46
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Cooking
time in
min.
Remarks
Entrecôte, medium
rare, 6oz (180g)
apiece
Perforated steam con-
tainer
145 (63) 90 Once the meat is cooked, flash fry
it on a teppan yaki, or grill it at a
high temperature on both sides.
This gives the meat a nice crust
and the flavors you would expect
from frying, without overcooking it.
Entrecôte, well done,
6oz (180g) apiece
Perforated steam con-
tainer
160 (70) 85 Once the meat is cooked, flash fry
it on a teppan yaki, or grill it at a
high temperature on both sides.
This gives the meat a nice crust
and the flavors you would expect
from frying, without overcooking it.
Veal topside steaks,
5½oz (160g) apiece
Perforated steam con-
tainer
140 (60) 80 Once the meat is cooked, flash fry
it on a teppan yaki, or grill it at a
high temperature on both sides.
This gives the meat a nice crust
and the flavors you would expect
from frying, without overcooking it.
Beef steaks, rare, 6oz
(180g) apiece
Perforated steam con-
tainer
135 (58) 60 Once the meat is cooked, flash fry
it on a teppan yaki, or grill it at a
high temperature on both sides.
This gives the meat a nice crust
and the flavors you would expect
from frying, without overcooking it.
Beef steaks, medium
rare, 6oz (180g)
apiece
Perforated steam con-
tainer
145 (63) 50 Once the meat is cooked, flash fry
it on a teppan yaki, or grill it at a
high temperature on both sides.
This gives the meat a nice crust
and the flavors you would expect
from frying, without overcooking it.
Beef steaks, well
done, 6oz (180g)
apiece
Perforated steam con-
tainer
160 (70) 45 Once the meat is cooked, flash fry
it on a teppan yaki, or grill it at a
high temperature on both sides.
This gives the meat a nice crust
and the flavors you would expect
from frying, without overcooking it.
Pork medallions, 3oz
(80g) apiece
Perforated steam con-
tainer
145 (63) 75 Once the meat is cooked, sear it
on a teppan yaki or grill it briefly at
a high temperature on both sides.
This gives the meat a nice crust
and the flavors you would expect
from frying, without overcooking it.
Sous-vide – poultry
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Cooking
time in
min.
Remarks
Duck breast, 12oz
(350g) apiece
Perforated steam con-
tainer
135 (58) 70 Once the breast is cooked, fry the
skin side in a hot frying pan until it
is crispy.
Foie gras, 1 roll, 11oz
(300g) apiece
Perforated steam con-
tainer
175 (80) 30 Recipe tip: Prepare the goose liver
and mix it with other ingredients.
Roll it in foil and prick it several
times. Vacuum-seal the round and
leave it to chill for several hours in
the refrigerator before cooking it
using the sous-vide method.
Chicken breast, 9oz
(250g) apiece
Perforated steam con-
tainer
150 (65) 60