Operating instructions/Installation instructions
Table Of Contents
- Contents
- Warning and Safety instructions
- Caring for the environment
- Guide to the appliance
- Controls
- Using the appliance
- Description of functions
- Before using for the first time
- Settings
- Minute minder
- Main and sub-menus
- Operation
- Quick MW and Popcorn
- General notes on steam cooking
- Steam cooking
- Sous-vide (vacuum) cooking
- Further applications
- Rapid steam cooking
- Microwave defrosting and reheating
- Automatic programmes
- User programmes
- Note for test institutes
- Cleaning and care
- Problem solving guide
- Optional accessories
- Service
- Installation
- Conformity declaration
- Copyrights and licences for the communication module
Sous-vide (vacuum) cooking
95
Food Added in
advance
[°C] [min]
Sugar Salt Medium* Done*
Meat
Duck breast, whole x 66 72 35
Saddle of lamb 58 62 50
Beef fillet steak, 4cm thick 56 61 120
Beef rump steak, 2.5cm thick 56 – 120
Pork tenderloin, whole x 63 67 60
Temperature Duration
* Degree of cooking
The “well done” cooking degree uses a higher core temperature than “medium”, but results are
not the same as being well-done in the traditional sense.