20
•
2
USE
Cooking instructions
:
Function
Basic ingredient or
dish
Quantity (g)
Temperature (°C)
Time
Tips
Slow
cooking
Stew
1000 - 4000
70 - 80
2 hours 30 to 3
hours
Adjust the cooking container
to the quantity to cook. Add
the peeled potatoes before
the last 1/2 hour of cooking
Veal blanquette
1000 - 4000
70 - 80
2 to 3 hours
Adjust the cooking container
to the quantity to cook.
Bourguignon
1000 - 4000
70 - 80
2 to 4 hours
Adjust the cooking container
to the quantity to cook.
Casserole
1000 - 4000
70 - 80
2 to 4 hours
Adjust the cooking container
to the quantity to cook.
Basque-style
chicken
1000 - 4000
70 - 80
1 hour 15 to 1
hour 30
Adjust the cooking container
to the quantity to cook.
Jam
1000 - 4000
105
20 min to 1 hour
depending on
the fruit, check
the texture)
The gelling temperature of jam
is 105°C (sugar thermometer).
This temperature can be
decreased to around 90°C by
adding pectin (15g for 1kg of
fruits)
Tomato sauce
1000 - 4000
70 - 80
40 min
Be careful of the acidity of the
tomatoes during cooking. Add
a pinch of powdered sugar to
fresh tomato sauce during
cooking.
Vacuum
cooking
Fish
250-300g salmon
45-50
20 min
Between 3L and 5L of water.
Be careful when seasoning as
vacuum cooking tends to
intensify the power of salt.
Fish
250-300g white
fish
56°C
15 min
Vegetables
200-300g green
vegetables
85°C
30-75 min
Vegetables
150g root
vegetables
85°C
60 - 80min
White meat
150g chicken
fillets
64°C
25 min
White meat
200g chicken
thighs
68°C
120 min
Red meat
150 to 300g beef
fillet
56.5°C water bath
30 min for 2.5 cm
thickness / 2
hours for 5 cm
thickness / up to
4 hours.
Perfect eggs
50g / 1l water
64°
45 min
1L water
Boil
Rice
100-500 (dry) =
300 to 1500 ml of
salty water
90-100
12 to 20 minutes
depending on
the rice
"Creole” rice: bring the water
to the boil. Pour on the
rice(rinse with cold water first),
cover and leave to cook on
gentle heat (attention, some
types of rice require more
cooking time: "venerated" rice)
Pasta
100 - 500 (dry) =
1L to 5L of salty
water
90-100
10 to 12 min
cooking
Bring the water to the boil.
¨Pour on the pasta and
simmer. Check the cooking
depending on the type of
pasta used.
