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Defrosting
The steam function "Defrost" is suitable for defrosting
frozen fruit and vegetables. Use heating type 4D hot air
to defrost baked items. Poultry, meat and fish should
ideally be defrosted in the refrigerator.
Remove frozen food from any packaging when
defrosting it.
Place frozen fruit and vegetables into the perforated
steam container (size XL) and slide the universal pan in
underneath. This means that the food does not remain
in the meltwater and that any dripping liquid will be
caught. Use the universal pan or cookware on the wire
rack for frozen food where liquid should remain in the
dish, e.g. frozen creamed spinach.
Dish
Bread, bread rolls
Bread & bread rolls general
Cake
Cake, moist
Cake, dry
Fruit, vegetables
Berries
Vegetables
Sous-vide
Sous-vide cooking is a method of cooking under a
vacuum at low temperatures between 50-95 C and in
100% steam.
Sous-vide cooking is a gentle method of preparing
meat, fish, vegetables and desserts. A chamber
vacuum-packing machine is used to heat-seal the food
in a special air-tight, heat-resistant vacuum-sealing bag.
The protective envelope of the vacuum-sealing bag
retains the nutrients and flavours. The low temperatures
and the direct transfer of heat allow precisely controlled
cooking in order to achieve the desired cooking results.
It is almost impossible to overcook the food.
Portions
Take into consideration the specified quantities and
sizes for the food listed in the settings table. For
relatively large quantities and items, the cooking time
must be adjusted accordingly.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 portions. A portion size
sufficient for four people has been selected for
vegetables and desserts.
Rack levels
You can cook on up to two levels. For this purpose,
always slide in the universal pan at level 1 to catch any
drops of condensate. Insert the wire racks at the levels
above accordingly.
Hygiene
Accessories
Baking tray
Baking tray
Baking tray
Steam container
Steam container
Tested for you in our cooking studio
Place the baked item onto the wire rack.
Recommended setting values
The times in the table are average values. They are
dependent on the quality, freezing temperature (-18 °C)
and composition of the food. Time ranges are indicated.
Set the shortest time first and then increase the time if
necessary.
Items which were frozen flat or portioned defrost
Tip:
faster than those frozen in a block.
Types of heating used:
< 4D hot air
■
B Defrosting
■
Shelf posi-
tion
2
2
2
3
3
:
Warning – Health risk!
Sous-vide cooking is a method of cooking at low
temperatures. As a result, it is important that you always
follow the application and hygiene instructions below:
Only use high-quality, perfectly fresh food.
■
Wash and disinfect your hands. Use disposable
■
gloves or cooking/grill tongs.
Take extra care when preparing hygienically critical
■
food, such as poultry, eggs and fish.
Always thoroughly rinse and/or peel fruit and
■
vegetables.
Always keep work surfaces and chopping boards
■
clean. Use different chopping boards for different
types of food.
Maintain the cold chain.Make sure that you only
■
interrupt it briefly to prepare the food, and then
return the food in its vacuum-sealed bag to the
refrigerator for storage before you cook it. Store the
prepared food for a maximum of 24 hours.
Food is suitable for immediate consumption only.
■
Once the food is cooked, consume it immediately.
Do not store it after cooking – not even in the
refrigerator.It is not suitable for reheating.
Since germs can be found on the surface of almost
Tip:
all food, the best way to kill these germs is to put the
vacuum-sealed, uncooked food in boiling water for a
maximum of 3 seconds. This is the best way to prepare
your ingredients for sous-vide cooking so that they are
free from germs and hygienic. Then place the vacuum-
sealing bag in the cooking compartment to sous-vide
cook the food.
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins.
50
40-70
<
50
70-90
<
60
60-75
<
30-40
10-15
B
40-50
15-50
B
en
59
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