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10. Heat Shocking: This is a procedure for revitalising fruits and vegetables that have began
to wilt. By cleaning in 1.5L of water at 50°C, the aging food can be refreshed – leading to a
tastier and healthier meal.
Basic Setting
Speed (Level)
Temperature (°C)
Power (Level)
Time (Minutes)
11. Slow Cook (Thick soup): Progressive and little-by-little cooking, with absolute control
over temperature and time. Perfectly poached without paying attention to the clock. Perfect
for obtaining soft, juicy results.
Step 1:
Basic Setting
Speed (Level)
Temperature (°C)
Power (Level)
Time (Minutes)
32
Adjustable
6
4-7
50
N/A
5
1-10
5
1-5
Adjustable
0
N/A
Boil
N/A
10
N/A
Turn to
step 2
N/A
after
boiling
Accessories
Multifunction blade &
small steaming basket
Accessories
Multifunction
blade
Remark
Add 1.5L water and make
vegetables or fruit fresh
again.
Remark
First boil, then cook
following certain cooling
procedures.
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