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Recommended settings for sous-vide cooking
Food
Fillet of beef, piece, rare,
3–4 cm thick
Fillet of beef, piece, me-
dium, 3–4 cm thick
Duck breast, 350 g each
Cod, 140 g each
Mushrooms, quartered,
500 g
Carrots, in 0.5 cm slices,
600 g
Potatoes, peeled,
quartered, 800 g
Pineapple, in 1.5 cm slices,
400 g
Apples, peeled, in 0.5 cm
slices, x 2-4
Proving dough
Always allow dough to prove in two steps: Once in their
entirety (1. - dough fermentation) and a second time
when shaped (2. – final fermentation).
Requirement: The cooking compartment is cold.
1.
Dough fermentation:
Slide the wire rack into the cooking compart-
‒
ment.
Place the dough in a bowl onto the wire rack.
‒
Recommended settings for proving dough
Food
Rich dough, e.g. panettone
Rich dough, e.g. panettone
Accessory/cookware Heating
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Accessory/cookware Shelf posi-
Bowl on wire rack
Tin/dish on the wire
rack
Bowl on wire rack
Tin/dish on the wire
rack
Temperat-
function
ure in °C
58
62
62
58
85
90
95
85
85
Use the recommended settings when configuring
‒
the appliance settings.
Do not open the appliance door while the dough
‒
is proving, otherwise moisture will escape.
2.
Final fermentation:
Continue processing the dough and turn it into
‒
the final shape for baking.
Place the dough in the specified shelf position.
‒
3.
Wipe the cooking compartment dry before baking.
Heating
tion
function
→ Page 9
1. 1
1.
2. 1
2.
1. 1
1.
2. 1
2.
Cooking
Tips for sous-vide cooking
time in
mins
100
Vacuum-seal along with
some butter and rosemary
90
Vacuum-seal along with
some butter and rosemary
70
Cut into the layer of fat,
season the meat side with
a little salt and pepper, and
vacuum-seal it along with a
small piece of orange peel
25
Vacuum-seal along with
some butter and a little salt
20–25
Vacuum-seal along with
some butter, rosemary, a
little garlic and salt
70–80
Recipe tip: Vacuum-seal
along with some orange
juice, curry powder/paste
and butter.
35–45
Recipe tip: Vacuum-seal
along with some butter and
salt. Can easily be used for
making dishes such as
salad.
70–80
Recipe tip: Vacuum-seal
along with some butter,
honey and vanilla.
15–25
Recipe tip: Vacuum-seal
along with some caramel
sauce. The cooking time
may vary depending on the
type of apple.
Temperature in °C/
Dough proving
heating function
1. 40–45
2. 40–45
1. 2
2. 2
How it works en
Cooking time
in mins
1. 40–90
2. 30–60
1. 40–90
2. 30–60
45
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