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Food
Celery
Carrots
Celery root
Fennel
Potatoes
Artichoke
hearts
10.7 SousVide Cooking: Fruits
and sweets
• Peel the fruits, remove the seeds and
cores where necessary
Food
Peach
Plum
Mango
Nectarine
Pineapple
Apple
Pear
Vanilla
creme
10.8 Steam cooking
Use only heat and corrosion resistant or
chrome steel cookware.
When you cook on more than one level
make sure that there is a distance
between the shelves to let the steam
circulate.
Start cooking with a cold oven unless the
preheating is recommended in the below
table.
Thickness of food
rings of 1 cm
slices of 0.5 cm
slices of 1 cm
slices of 1 cm
slices of 1 cm
cut in quarter
Thickness of food
cut in halves
cut in halves
cut in cubes of about 2
x 2 cm
cut in halves
slices 1 cm
cut in quarters
cut in halves
350 g in each bag
Amount of
Temperature
food for 4
(°C)
persons (g)
700 - 800
95
700 - 800
95
700 - 800
95
700 - 800
95
800 - 1000
95
400 - 600
95
• To keep the colour of the apples and
pears, put them in water with lemon
juice, after you clean and cut them.
• For better results cook the food
immediately after you prepare it.
Amount of
Temperature
food for 4 per-
(°C)
sons (g)
4 fruits
90
600 g
90
2 fruits
90
4 fruits
90
600 g
90
4 fruits
95
4 fruits
95
700 g
85
10.9 Full Steam
WARNING!
Be careful when you open
the oven door when the
function is on. Steam can
release.
Sterilisation
This function allows you to sterilise
containers (e.g. baby bottles).
Time
Shelf
(min)
posi-
tion
40 - 45
3
35 - 45
3
45 - 50
3
35 - 45
3
35 - 45
3
45 - 55
3
Time
Shelf
(min)
posi-
tion
20 - 25
3
10 - 15
3
10 - 15
3
20 - 25
3
20 - 25
3
25 - 30
3
15 - 30
3
20 - 22
3
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