User manual

Food Thickness of food Amount of food
for 4 persons
(g)
Temperature
(°C)
Time
(min)
Shelf
position
Pepper stripes or quarter 700 - 800 95 35 - 40 3
Celery rings of 1 cm 700 - 800 95 40 - 45 3
Carrots slices of 0.5 cm 700 - 800 95 35 - 45 3
Celery root slices of 1 cm 700 - 800 95 45 - 50 3
Fennel slices of 1 cm 700 - 800 95 35 - 45 3
Potatoes slices of 1 cm 800 - 1000 95 35 - 45 3
Artichoke
hearts
cut in quarter 400 - 600 95 45 - 55 3
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 persons (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
Steam oven User Manual 41