Program Outline - Beem Gastrolon Sous-Vide Multi-function Instruction Manual

Program Outline

Symbol Program
Cooking
Browning
Roasting
Yogurt
Slow cooking
Warming up
Keeping Warm
Sous-vide cooking
(vacuum cooking)
Rice
Stew
Steaming
Application
Cooking for example of noodles or dumplings
Browning and steaming of meat and vegetables
Roasting and cooking of large pieces of meat
Preparation of yogurt in a container or in glasses
Gentle long-time cooking of meat at low temperature
Heating of food to a set temperature, water bath,
preserving
Keeping warm of food prepared earlier
Long-time cooking of vacuum-processed food in
a water bath at low temperatures, poaching without
first vacuum-processing
Cooking of rice
Preparing soups and stews
Steam-cooking of food
27 | EN
Te
60
15
15
Pr
70
30
Pr
45
Pr
Pr
Pr