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en How it works
Preheat the cooking compartment and cookware for
3.
approx. 15 minutes.
Sear the meat on all sides on the hob at a very high
4.
heat.
5.
Immediately place the meat into the pre-warmed
cookware in the cooking compartment.
To ensure that the temperature in the cooking com-
partment remains constant, keep the cooking com-
partment door closed during slow cooking.
Tips for slow cooking
Here you will find tips for achieving good results when
slow cooking food.
Recommended settings for slow cooking
Food
Duck breast, medium
rare, 300 g each
Fillet of pork, whole
Fillet of beef, 1 kg
Veal medallions,
4 cm thick
Saddle of lamb,
boned, 200 g each
1
Preheat the appliance.
Sous-vide
Sous-vide cooking is a method of cooking in a vacuum
at low temperatures between 50 and 95 C and in
100% steam.
Sous-vide cooking is a gentle method of cooking meat,
fish, vegetables and desserts.
A chamber vacuum-sealing machine is used to heat-
seal the food in a special air-tight, heat-resistant va-
cuum-sealing bag.
The protective envelope of the vacuum-sealing bag re-
tains the nutrients and flavours. The low temperatures
and the direct transfer of heat allow precisely controlled
cooking in order to achieve the desired cooking res-
ults. It is almost impossible to overcook the food.
Sous-vide cooking tips
¡ Servings
– Take into consideration the specified quantities
and sizes for the food listed in the recommended
settings tables. Adjust the cooking time for larger
quantities and items.
– The appliance can cook up to 2 kg of food sous-
vide.
– The quantities given for fish, meat and poultry
correspond to one to two servings.
– For vegetables and desserts, the specified quant-
ity is for 4 people.
¡ You can cook on up to two levels. When you do
this, always slide the universal pan in at level 1 to
catch any drops of condensate. Insert the wire racks
at the levels above accordingly.
46
Accessory/
Height
cookware
Uncovered
1
cookware
Uncovered
1
cookware
Uncovered
1
cookware
Uncovered
1
cookware
Uncovered
1
cookware
Issue
You want to slow
cook a duck breast.
You want to serve
your slow-cooked
meat as hot as pos-
sible.
Searing
Type of
time in
heating
mins
→ Page 9
6-8
4-6
4-6
4
4
¡ The quality of the cooking result is 100% influenced
by the quality of the ingredients you use. Use only
fresh, top-quality food. This is the only way to guar-
antee a consistent cooking result that delivers im-
peccable flavour.
Vacuum-sealing food
To ensure an even transfer of heat and an optimised
cooking result, use a chamber vacuum-sealing ma-
chine that can create a 99% vacuum when vacuum-
sealing food.
Tip: To prevent gases escaping from the food, e.g.
from vegetables, vacuum-seal the food no more than
one day before you cook it. The gases inhibit the trans-
fer of heat or cause the texture of the food to change,
thus altering how it cooks, as a result of the vacuum
pressure.
Note: Do not use a core temperature probe.
Season food with half the usual the amount of
1.
spices.
Cooking in a vacuum means that the flavours can-
not escape. The usual quantities of flavourings such
as spices, herbs and garlic affect the taste much
more and intensify it.
Tip: You can intensify the natural flavours of high-
quality food simply by adding a small knob of butter
and a little salt to the vacuum-sealing bag.
Different ingredients affect how the food cooks:
– Salt and sugar reduce the cooking time.
Tip
¡ Place the cold duck breast
into a pan.
¡ Sear the skin side first.
¡ Slow cook the duck breast.
¡ After slow cooking, grill the
duck breast for 3 to
5 minutes until crispy.
¡ Preheat the serving plate.
¡ Make sure that the sauces
that accompany the duck
breast are very hot when
you serve them.
Temperat-
Steam in-
ure in °C
tensity
1
95
-
1
85
-
1
85
-
1
80
-
1
85
-
Cooking time
in mins
45-60
45-70
90-120
40-60
30-45
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