GB
GB
87
Fig. 22
Fig. 23
WARNING:
Fig. 24
Fig. 25
When using the increased pressure function the pressure valve must be sealed, set the pressure valve
control
1
in the position closed, the arrow must point against the seal symbol (fig. 24).
When using the cooker without the increased pressure function, the steam must freely escape through
the pressure valve, the arrow must point against the steam escape symbol (fig. 25).
Recommended temperatures for cooking different foods
Temperature °C
Food / preparation
35–40
Dough rising, yoghurt preparation
45–50
Fermentation
55–60
Cooking green tea, warming food for children
65–70
Slow cooking of meat in a bag (sous-vide), making a punch
75–80
Pasteurization, cooking of white tea, cooking of mulled wine
85–90
Cooking red tea, cooking foods which require long-time cooking
95–100
Cooking porridge, making jams
105–110
Sterilization, cooking aspic and dishes with gelatine
115–120
Cooking “shank”, making sweetened syrups
125–130
Baking, sterilization of canned meat
135–140
Preparation of pre-fried foods
145–150
Cooking vegetables and fish, baking of meat in a foil
155
Frying vegetables and fish
160–180
Frying meat and poultry
