Poaching - Beem Gastrolon Sous-Vide Multi-function Instruction Manual

Setting Programs

Poaching

1
Fill a sufficient quantity
of broth or oil into the
cooking container and set
the glass lid.
4
Press the Start/Stop but-
ton (automatic start takes
place after 10 seconds).
Note:
For example for poaching of fish and eggs without prior
vacuum-processing in broth or oil.
Range
Temp. 45-95 °C
Time 30 min - 72 h
Watch the food; when poaching fish, it is done as soon as
a little egg white appears.
2
Press the ON/OFF button.
5
Insert the food after the
beep (it must be covered
completely by the liquid).
Steps Preset
1 °C 56 °C
30 min 8 h
39 | EN
3
Select the program and the
desired temperature and
cooking time.
6
Set the glass lid and press
the Start/Stop button.