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VEGETABLES
Set the temperature to 90 °C.
Asparagus green, whole, 0.7 -
0.8 kg
Asparagus white, whole, 0.7 - 0.8
kg
Courgette, slices of 1 cm, 0.7 -
0.8 kg
Eggplant, slices of 1 cm, 0.7 - 0.8
kg
Pumpkin, pieces, 2 cm thick, 0.7
- 0.8 kg
VEGETABLES
Set the temperature to 95 °C.
Leek, stripes or rings, 0.6 - 0.7 kg 40 - 45
Peppers, stripes or quarter, 0.7 -
0.8 kg
Celery, rings of 1 cm, 0.7 - 0.8 kg
Carrots, slices of 0.5 cm, 0.7 - 0.8
kg
Celery root, slices of 1 cm, 0.7 -
0.8 kg
Fennel, slices of 1 cm, 0.7 - 0.8 kg 35 - 45
Potatoes, slices of 1 cm, 0.8 - 1
kg
Artichoke hearts, quarter, 0.4 -
0.6 kg
11.8 SousVide Cooking: Fruit
and sweets
To keep the colour of the apples and
pears, put them in water with lemon
juice, after you clean and cut them.
Use the second shelf position.
(min)
FRUIT
40 - 50
50 - 60
Peaches, 4, halves
35 - 40
Plums, halves, 0.6 kg
Mangos, 2, cut in
30 - 35
cubes 2 cm thick
Pears, 4, halves
25 - 30
Nectarines, 4, halves
Pineapples, slices 1
cm, 0.6 kg
Apples, 4, quarter
Vanilla creme x2, 350
g in each bag
11.9 Full Steam
Be careful when you open the oven door
(min)
when the function is activated. Steam can
release.
The function is applicable for all types of
35 - 40
food, fresh or frozen. You can use it to
cook, warm, defrost, poach or blanch
40 - 45
vegetables, meat, fish, pasta, rice, sweet
corn, semolina and eggs.
35 - 45
You can prepare a full meal in one
operation. To correctly cook each dish,
45 - 50
use those with cooking times which are
almost the same. Fill the water drawer to
the maximum level. Put the dishes into
the correct cookware and then on the
wire shelves. Adjust the distance
35 - 45
between the cookware to let the steam
circulate.
45 - 55
Sterilisation
(°C)
(min)
90
20 - 25
90
10 - 15
90
10 - 15
90
15 - 30
90
20 - 25
90
20 - 25
95
25 - 30
85
20 - 22
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