inventum IWL6014GT, Instruction Manual

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Lamb
Part Thickness Doneness Time Searing time and indications
Boned leg of
lamb
60 mm
rare 1 h 45 min.
2 minuten dichtschroeien op hoog vuur
medium 2 h 50 min.
sear for 3 minutes with medium-high power of the stove
well done 4 h
70 mm
rare 2 h
sear for 2 minutes with full power of the stove
medium 3 h
sear for 3 minutes with medium-high power of the stove
well done 4 h 40 min.
80 mm
rare 2 h 20 min.
sear for 2 minutes with full power of the stove
medium 3 h 30 min.
sear for 3 minutes with medium-high power of the stove
well done 5 h 40 min.
Lamb chops
10 mm
rare 35 min.
sear for 60 seconds with full power of the stove
medium 1 h 10 min.
well done 2 h
sear for 90 seconds with full power of the stove
20 mm
rare 50 min.
sear for 60 seconds with full power of the stove
medium 1 h 30 min.
well done 2 h 30 min.
sear for 90 seconds with full power of the stove
Other uses
Type of food Container Cover the
container?
Temperature Duration
Defrosting berries Plate
no 65°C
1 hour
Defrosting frozen vegetables Plate
no 65°C
1 hour
Proving dough Bowl
yes 45°C 30 minutes
Making yoghurt Yoghurt jars with lids
yes 45°C
6 hours
Melt chocolate Bowl
no 50°C
1 hour
Infusion oil Bowl covered with cling film
yes 75°C 4 hours
Infusion water Bowl covered with cling film
yes 65°C
4 hours
Dry tomatoes Plate with baking paper
no 60°C
20 hours
Dry vegetable Plate
no 60°C 12 hours
Dry sliced fruits Plate
no 60°C
12 hours
Dry herbs Plate
no 70°C
4 hours
Dry bread for bread crumbs Plate
no 80°C 4 hours
Confited fish in oil Microwaveable Tupperware
yes - open
vent
50°C depends on the size -
between 1 to 2 hours
White Melba toast Plate
no 80°C
2 hours
Slow cooking stew Pyrex container
yes 80°C Between 1 to 12 hours
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