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Food
Potatoes, peeled,
quartered, 800 g
Pineapple, in 1.5 cm slices,
400 g
Apples, peeled, in 0.5 cm
slices, x 2–4
Vanilla sauce, 0.5 l
Sterilisation and hygiene
You can sterilise heat-resistant cookware or baby
bottles that are in perfect condition. The process is
equivalent to normal sterilisation by boiling.
Sterilising bottles
Clean the bottles with a bottle brush immediately
1.
after use.
Recommended settings for hygiene
Food
Prepare jam jars or pre-
serving jars
Additional jam jar pro-
cessing step
Sterilise clean cookware
1
This process corresponds to normal sterilisation by boiling.
1
Proving dough
Always allow dough to prove in two steps: Once in their
entirety (1. - dough fermentation) and a second time
when shaped (2. – final fermentation).
Requirement: The cooking compartment is cold.
Dough fermentation:
1.
Slide the wire rack into the cooking compart-
‒
ment.
Place the dough in a bowl onto the wire rack.
‒
Accessory/cookware Heating
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Accessories/cook-
Shelf pos-
ware
ition
Steam containers,
2
XL size
Steam containers,
2
XL size
Steam containers,
2
XL size
Temperat-
function
ure in °C
→ Page 9
95
85
85
80
Wash the bottles in the dishwasher.
2.
Place the bottles into the steaming tray (size XL) in
3.
such a way that they do not touch one another.
Start the "Sterilise" program.
4.
Wipe down the appliance interior after sterilising.
5.
Dry the bottles with a clean cloth.
6.
Heating
Temperature in
function
°C
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100
100
100
Use the recommended settings when configuring
‒
the appliance settings.
Do not open the appliance door while the dough
‒
is proving, otherwise moisture will escape.
Final fermentation:
2.
Continue processing the dough and turn it into
‒
the final shape for baking.
Place the dough in the specified shelf position.
‒
Wipe the cooking compartment dry before baking.
3.
Cooking
Tips for sous-vide cooking
time in
mins
35–45
Recipe tip: Vacuum-seal
along with some butter and
salt. Can easily be used for
making dishes such as
salad.
70–80
Recipe tip: Vacuum-seal
along with some butter,
honey and vanilla.
15–25
Recipe tip: Vacuum-seal
along with some caramel
sauce. The cooking time
may vary depending on the
type of apple.
15–25
Recipe tip: Mix 0.5 l milk,
1 egg, 3 egg yolks, 80 g
sugar and the pulp of a
vanilla pod, and vacuum-
seal.
Steam intens-
ity
-
-
-
How it works en
Cooking
time in
mins
10 - 15
15 - 20
15 - 20
47
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