39
Programme
Description
Time specification
Temperature
Sous Vide
Gentle cooking in the water bath.
The product is vacuum-sealed in a
foil bag and cooked in a water bath
at heat.
NOTE:
We recommend a filling
quantity of 3 liters of water.
Cooking with lid and
without steam pressure.
The steam outlet valve
has to be open!
Presetting: 0:10 /
2
/ 4 hours
Possible setting: 0:10 – 24 hours
Setting in 10 minute increments.
Presetting:
55 /
65
/ 75 °C
Possible setting:
40 – 95 °C
Setting in 1-de-
gree increments.
WARNING:
• Sous Vide Cooking happens at low temperatures, therefore please work with special care and hygiene!
• Do only use fresh foods!
• Always prepare critical foods like poultry at a minimum of 65 °C!
• Do immediately consume the food!
Yoghurt
For preparing healthy and self-made
yoghurt.
Cooking with lid and
without steam pressure.
The steam outlet valve
has to be open!
Presetting: 8 /
9
/ 10 hours
Possible setting: 6 - 18 hours
Setting in 1 hour increments.
Presetting:
38 /
40
/ 42 °C
Possible setting:
30 – 45 °C
Setting in 1-de-
gree increments.
Rice
pudding
For preparation of tasty rice pudding.
Cooking with lid and
without steam pressure.
The steam outlet valve
has to be open!
Presetting: 30 /
35
/ 40 minutes
Possible setting: 1 – 99 minutes
Setting in 1-minute increments.
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Baking 1
For the preparation of bakery products
whose dough does not have to rise.
Cooking with lid and
without steam pressure.
The steam outlet valve
has to be open!
Presetting: 35 /
45
/ 55 minutes
Possible setting: 1 – 99 minutes
Setting in 1-minute increments.
Presetting:
130 /
140
/ 150 °C
Possible setting:
100 – 170 °C
Setting in 5-de-
gree increments.
