User Manual

28 English
Ingredient
Cluster
Ingredient
Cooking tem-
perature
Cooking
humidity
Cooking time
Doneness
level
Poultry
2 x chicken
breasts a 250 g
66°C
70 - 180 min
Juicy and
tender
Seafood
Shrimp, with
shell, medium-
sized, 400 g
56°C 40 - 65 min
Opaque,
buttery, juicy
Fish
4 x salmon let a
150 g
52°C
45 - 70 min Firm and aky
Eggs
10 medium-sized
eggs
66°C 55 - 70 min
Poached like,
set white,
malleable yolk
10 medium-sized
eggs
74°C
60 - 75 min
Hard boiled
like
Vegetables
Green asparagus,
250 g
85°C 12 - 18 min Snappy
Broccoli orets,
400 g
85°C 15 - 20 min Snappy
Desserts
Caramel an, 5 x
9x5 cm ramekins
82°C
70 - 80 min Silky
Cheesecake, 6
x 39cl glass jars
with lid
80°C 80 - 90 min Creamy
Defrost
We recommend using “Defrost” to defrost frozen food such as vegetables, meat,
sh, and fruits.
The cooking time given in the table is guideline for defrosting. The defrosting
time depends on the amount and size of the frozen food. If the frozen food is not
completely defrosted, add some more minutes to the defrosting time.
Ingredient Cluster Ingredient Amount Defrosting time
Fruits All kinds of berries 500g 8 min
Apple sauce/pieces 500g 10 min
Plums 500g 10 min
Peaches 500g 10 min
Vegetables Frozen vegetables in a block 500g 10 min
Fish Fish llets 200g 5 min
Whole sh 250g 8 min
Shrimps 300g 5 min
Beef and Pork Meat Minced meat 250g 15 min
Goulash meat 400g 20 min
Cutlets 250g 15 min
Sausages 250g 10 min