Installation Instruction
Table Of Contents
- Steamer
- en
- Table of contents
- 1 Safety
- 2 Avoiding material damage
- 3 Environmental protection and saving energy
- 4 Familiarising yourself with your appliance
- 5 Accessories
- 6 Before using for the first time
- 7 Basic operation
- 7.1 Switching on the appliance
- 7.2 Switching off the appliance
- 7.3 Residual heat indicator
- 7.4 Filling the water tank
- 7.5 Refilling the water tank
- 7.6 Setting the heating function and temperature
- 7.7 “Fill water tank” message
- 7.8 Heat-up indicator
- 7.9 Displaying the current temperature
- 7.10 Pausing operation
- 7.11 Changing settings during operation
- 7.12 Cancelling operation
- 7.13 After using the Steam function
- 8 Time-setting options
- 9 Steam programs
- 10 Childproof lock
- 11 Basic settings
- 12 Cleaning and servicing
- 13 Troubleshooting
- 14 Disposal
- 15 How it works
- 15.1 What is the best way to proceed?
- 15.2 Good to know
- 15.3 Vegetables
- 15.4 Side dishes and pulses
- 15.5 Poultry and meat
- 15.6 Fish
- 15.7 Soup garnishes, miscellaneous
- 15.8 Desserts, compote
- 15.9 Reheating
- 15.10 Defrosting
- 15.11 Extracting juice
- 15.12 Preserving
- 15.13 Sous-vide cooking
- 15.14 Dough proving
- 15.15 Frozen products
- 15.16 Test dishes
- 16 Customer Service
- 17 Installation instructions
How it works en
33
Food Cooking tips
Meat ¡ To prevent fat from spitting out of
the pan, dab meat with a tea towel
before placing it in hot oil.
¡ Sear the meat at a very high tem-
perature for a few seconds on
each side. This will give the meat
a crust and the flavours you would
expect from frying, without over-
cooking it.
Food Cooking tips
Fish ¡ Season the fish and coat with hot
butter.
¡ To give the fish a crust and the fla-
vours you would expect from fry-
ing, sear it for a few seconds on
each side.
¡ Fry the food for longer if it has not
been sufficiently well cooked dur-
ing the sous-vide cooking stage.
¡ Serve the fish on pre-heated
plates and with a hot sauce or but-
ter, as sous-vide cooking takes
place at low temperatures.
Vegetables ¡ Sear vegetables briefly to give
them the flavours you would ex-
pect from frying.
¡ Season vegetables to taste or mix
with other ingredients.
Meat
An overview of our recommendations for making meat dishes is provided below.
Food Cooking tray Heating function Temperature in
°C
Cooking time in
min
Tips and informa-
tion
Veal steak, me-
dium, 2cm thick
Perforated + un-
perforated steam-
ing tray
60 80 Vacuum-seal
along with some
butter and rose-
mary.
Beef steak (top
rump, sirloin,
etc.), rare, 2-3cm
thick
Perforated + un-
perforated steam-
ing tray
58 90 Vacuum-seal
along with some
butter and rose-
mary.
Beef steak (top
rump, sirloin,
etc.), medium,
2-3cm thick
Perforated + un-
perforated steam-
ing tray
62 80 Vacuum-seal
along with some
butter and rose-
mary.
Fillet steak, piece,
rare, 3-4cm thick
Perforated + un-
perforated steam-
ing tray
58 100 Vacuum-seal
along with some
butter and rose-
mary.
Fillet steak, piece,
medium, 3-4cm
thick
Perforated + un-
perforated steam-
ing tray
62 90 Vacuum-seal
along with some
butter and rose-
mary.
Pork medallions
(80g each)
Perforated + un-
perforated steam-
ing tray
63 75 Vacuum-seal
along with some
butter and fresh
basil.
Saddle of lamb,
boned
Perforated + un-
perforated steam-
ing tray
58 50 Vacuum-seal
along with some
salt, butter and
thyme.
Pork belly, 700g Perforated + un-
perforated steam-
ing tray
65 24hours Vacuum-seal
along with some
butter, rosemary,
thyme and a little
mustard.