Installation instructions

How it works en
45
Recommended settings for desserts and compote
Food Accessories/cook-
ware
Shelf pos-
ition
Heating
function
→Page7
Temperature in
°C
Steam intens-
ity
Cooking
time in
mins
Crème brulée Individual moulds 3 ⁠ 85 - 20 - 30
Crème caramel Individual moulds 3 ⁠ 85 - 25 - 35
Steamed yeast dump-
lings
Universal pan 3 ⁠ 100 - 20 - 30
Yoghurt Individual moulds Cooking
compart-
ment floor
⁠ 1 - 300 - 360
Rice pudding, 1:2.5 Universal pan 3 ⁠ 1. 1
2. 1
- 35 - 45
Fruit compote, 1/3 water Universal pan 3 ⁠ 1. 1
2. 1
- 10 - 20
26.8 Special cooking methods and other
applications
Information and recommended settings for special
cooking methods and other applications, e.g. slow
cooking or preserving.
Slow cooking
Cook prime cuts of meat slowly at a low temperature,
e.g. tender cuts of beef, veal, lamb or poultry.
Low temperature cooking poultry or meat
Note:When using the low temperature cooking type of
heating, you cannot delay the start of the programme
by setting an end time.
Requirement:The cooking compartment is cold.
1.
Use fresh, clean, hygienic meat without bones.
2.
Place the cookware onto the wire rack at level 2 in
the cooking compartment.
3.
Preheat the cooking compartment and cookware for
approx. 15minutes.
4.
Sear the meat on all sides on the hob at a very high
heat.
5.
Immediately place the meat into the pre-warmed
cookware in the cooking compartment.
To ensure that the climate in the cooking compart-
ment remains constant, keep the cooking compart-
ment door closed during low temperature cooking.
6.
After low temperature cooking, remove the meat
from the cooking compartment.
Recommended settings for slow cooking
Food Accessory/cook-
ware
Shelf pos-
ition
Searing
time in
mins
Heating function
→Page7
Temperature
in °C
Cooking
time in
mins
Duck breast, medium
rare, 300g each
Uncovered cook-
ware
2 6 - 8 ⁠ 90
1
45 - 60
Fillet of pork, whole Uncovered cook-
ware
2 4 - 6 ⁠ 80
1
45 - 70
Fillet of beef, 1kg Uncovered cook-
ware
2 4 - 6 ⁠ 80
1
90 - 120
Veal medallions, 4cm
thick
Uncovered cook-
ware
2 4 ⁠ 80
1
30 - 50
Saddle of lamb, bone-
less, 200g each
Uncovered cook-
ware
2 4 ⁠ 80
1
30 - 45
1
Preheat the appliance.
Sous-vide
Sous-vide cooking is a method of cooking in a vacuum
at low temperatures between 50 and 95C and in
100% steam.
Sous-vide cooking is a gentle method of cooking meat,
fish, vegetables and desserts.
A chamber vacuum-sealing machine is used to heat-
seal the food in a special air-tight, heat-resistant va-
cuum-sealing bag.
The protective envelope of the vacuum-sealing bag re-
tains the nutrients and flavours. The low temperatures
and the direct transfer of heat allow precisely controlled
cooking in order to achieve the desired cooking res-
ults. It is almost impossible to overcook the food.