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Recommended settings for cooking whole menus
Food
Peeled boiled potatoes,
quartered
Frozen salmon fillets
Broccoli
30.7 Special cooking methods and other
applications
Information and recommended settings for special
cooking methods and other applications, e.g. slow
cooking.
Slow cooking
Cook prime cuts of meat slowly at a low temperature,
e.g. tender cuts of beef, veal, lamb or poultry.
Slow cooking poultry or meat
Note: When using the slow cooking type of heating,
you cannot delay the start of the programme by setting
an end time.
Requirement: The cooking compartment is cold.
Use fresh, clean, hygienic meat without bones.
1.
Place the cookware onto the wire rack at level 2 in
2.
the cooking compartment.
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.
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.
Accessory/cook-
ware
Perforated steam-
ing tray, size M
+
Unperforated
steaming tray, size
M
+
Perforated steam-
ing tray, size XL
Accessory/
Height
cookware
Uncovered
2
cookware
Uncovered
2
cookware
Uncovered
2
cookware
Uncovered
2
cookware
Uncovered
2
cookware
Height
Type of
heating
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5+5+3
Immediately place the meat into the pre-warmed
5.
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.
Issue
You want to slow
cook a duck breast.
You want to serve
your slow-cooked
meat as hot as pos-
sible.
Searing
Heating
time in
function
mins
6-8
4-6
4-6
4
4
A chamber vacuum-sealing machine is used to heat-
seal the food in a special air-tight, heat-resistant va-
cuum-sealing bag.
Temperature in
Steam in-
°C
tensity
100
-
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
ure in °C
level
1
90
-
1
80
-
1
80
-
1
80
-
1
80
-
How it works en
Cooking time
in mins
1. 30
2. 20
3. 10
Cooking time
in mins
45-60
45-70
90-120
30-50
30-45
47
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