Instructions for Use

en-us How it works
48
Sous-vide – dessert
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Cooking
time in
min.
Remarks
Pineapple, in 1.5cm,
14oz (400g) slices
Perforated steam con-
tainer
185 (85) 70 Recipe tip: Vacuum-seal along
with some butter, honey and
vanilla
Apples, peeled, in
0.5cm slices, 2-4pcs
Perforated steam con-
tainer
185 (85) 10-15 Recipe tip: Vacuum-seal along
with some caramel sauce.
Bananas, whole,
2-4pieces
Perforated steam con-
tainer
150 (65) 15-20 Recipe tip: Vacuum-seal along
with some butter, honey and a
vanilla pod.
Pear, peeled, sliced,
2-4pieces
Perforated steam con-
tainer
185 (85) 30 Recipe tip: Add honey or sugar to
sweeten.
Kumquats, halved,
12-16pieces
Perforated steam con-
tainer
185 (85) 75 Recipe tip: Vacuum-seal along
with some butter, a vanilla pod,
honey and apricot jam. Rinse un-
der warm water, cut in half and de-
seed.
Vanilla sauce, 2 cups
(0.5l)
Perforated steam con-
tainer
180 (82) 18-20 Recipe tip: 2 cups (0.5l) milk,
1egg, 3egg yolks, 3 oz (80g)
sugar, 1vanilla pod.
18.9 Grilling
Note the recommended settings for grilling.
A total of three grilling functions mean that you can brown
or grill (full surface grill and air recirculation) your food to
your requirements – or do both at the same time in a sin-
gle step (full surface grill level 1 + humidity and full surface
grill, setting 2 + humidity).
¡ | Brown with full surface grill + air recirculation at a
temperature of 445°F (230°C): Also known as cook-
ing au gratin. The last step in a cooking process. A
brown crust forms on the surface of the food. Only takes
a few minutes. The ingredients are already pre-cooked.
¡ | Grilling with full surface grill + air recirculation at a
temperature of 350-390°F (180-200°C): Complete
cooking process whereby the surface is toasted. The
cooking process is longer than when cooking au gratin.
The ingredients must not be pre-cooked.
¡ - | Cooking au gratin + grilling with full surface
grill level 1+ humidity and full surface grill level 2+ hu-
midity: With these two functions, food is simultaneously
cooked and browned as the two steps are carried out si-
multaneously with one type of heating. The steam
cooks the food, e.g. a potato gratin, and the second
step browns it.
¡ Do not grill food with the oven door open.
¡ With the full surface grill and air recirculation function, a
pre-heating time of 5minutes is sufficient. You do not
need to wait until the appliance reaches the tempera-
ture. With the full surface grill and air recirculation func-
tion, the selected temperature may differ from the actual
temperature in the appliance. Grilling is a rapid cooking
process at high temperatures. Consequently, for brown-
ing and roasting, a higher temperature than is actually
needed on the surface of the food is selected.
¡ If you use the core temperature probe with the full sur-
face grill with air recirculation or humidity with full sur-
face grill functions, make sure that the core temperature
probe is at least 2 inches (5cm) away from the grill.
Otherwise, the heat of the grill heating element may
damage the core temperature probe.
Grilling
Food Accessories/
cookware
Shelf posi-
tion
Tem-
pera-
ture in
°F (°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Meringue topping,
on a cake or
dessert
Wire rack 2 445
(230)
3-8
Open-face sand-
wich
Wire rack
or
Unperforated
steam container
2 390
(200)
12-15
Trout, whole Wire rack
or
Unperforated
steam container
2 445
(230)
12-15 per
side
Recipe tip: Stuff
with sliced lemon
and parsley.