Installation Instruction

How it works en
45
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 slow cooking.
6.
After slow cooking, remove the meat from the cook-
ing compartment.
Tips for slow cooking
Here you will find tips for achieving good results when
slow cooking food.
Issue Tip
You want to slow
cook a duck breast.
¡ Place the cold duck breast
into a pan.
¡ Sear the skin side first.
¡ Slow cook the duck breast.
¡ After slow cooking, grill the
duck breast for 3 to
5minutes until crispy.
You want to serve
your slow-cooked
meat as hot as pos-
sible.
¡ Preheat the serving plate.
¡ Make sure that the sauces
that accompany the duck
breast are very hot when
you serve them.
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.
Sous-vide cooking tips
¡ Servings
– Take into consideration the specified quantities
and sizes for the food listed in the recommended
settings tables. Adjust the cooking time for larger
quantities and items.
– The appliance can cook up to 2kg of food sous-
vide.
– The quantities given for fish, meat and poultry
correspond to one to two servings.
– For vegetables and desserts, the specified quant-
ity is for 4people.
¡ You can cook on up to two levels. When you do
this, always slide the universal pan in at level1 to
catch any drops of condensate. Insert the wire racks
at the levels above accordingly.
¡ The quality of the cooking result is 100% influenced
by the quality of the ingredients you use. Use only
fresh, top-quality food. This is the only way to guar-
antee a consistent cooking result that delivers im-
peccable flavour.
Vacuum-sealing food
To ensure an even transfer of heat and an optimised
cooking result, use a chamber vacuum-sealing ma-
chine that can create a 99% vacuum when vacuum-
sealing food.
Tip:To prevent gases escaping from the food, e.g.
from vegetables, vacuum-seal the food no more than
one day before you cook it. The gases inhibit the trans-
fer of heat or cause the texture of the food to change,
thus altering how it cooks, as a result of the vacuum
pressure.
Note:Do not use a core temperature probe.
1.
Season food with half the usual the amount of
spices.
Cooking in a vacuum means that the flavours can-
not escape. The usual quantities of flavourings such
as spices, herbs and garlic affect the taste much
more and intensify it.
Tip:You can intensify the natural flavours of high-
quality food simply by adding a small knob of butter
and a little salt to the vacuum-sealing bag.
Different ingredients affect how the food cooks:
– Salt and sugar reduce the cooking time.