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Recommended settings for fish
An overview of our recommendations for making fish dishes is provided below.
Food
Cooking tray
Cod (140 g each) Perforated + un-
perforated steam-
ing tray
Halibut/turbot
Perforated + un-
(150 g each)
perforated steam-
ing tray
Pikeperch (140 g
Perforated + un-
each)
perforated steam-
ing tray
Recommended settings for vegetables
An overview of our recommendations for making vegetable dishes is provided below.
Food
Cooking con-
tainer
Cauliflower, in
Perforated + un-
florets (500 g)
perforated steam-
ing tray
Mushrooms,
Perforated + un-
quartered (500 g)
perforated steam-
ing tray
Chicory, halved
Perforated + un-
(4 - 6 heads)
perforated steam-
ing tray
Green asparagus,
Perforated + un-
whole (600 g)
perforated steam-
ing tray
Carrots, in
Perforated + un-
0.5 cm slices
perforated steam-
(600 g)
ing tray
Potatoes, peeled
Perforated + un-
and quartered
perforated steam-
(800 g)
ing tray
Heating function
Temperature in
°C
58
58
60
Type of heating
Temperature in
°C
85
85
85
85
90
95
How it works en
Cooking time in
Tips and informa-
min
tion
25
Vacuum-seal
along with some
butter and a little
salt.
30
Vacuum-seal
along with some
butter and a little
salt.
20
Vacuum-seal
along with some
butter and a little
salt.
Cooking time in
Tips and informa-
mins
tion
40 - 50
Vacuum-seal
along with a little
water, butter, salt
and nutmeg.
20 - 25
Vacuum-seal
along with some
butter, rosemary,
a little garlic and
salt.
40 - 45
Vacuum-seal
along with some
orange juice,
sugar, salt, butter
and thyme.
20 - 30
Note: Blanch
green asparagus
before vacuum-
sealing to retain
the colour.
Vacuum-seal
along with some
butter, salt, a little
sugar and pep-
per.
70 - 80
Vacuum-seal
along with some
orange juice,
curry powder/
paste and butter.
35 - 45
Vacuum-seal
along with some
butter and salt.
Note: Can be
used for making
dishes such as
salad
35
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