48
602220
Dish
Thickness
(cm)
Temperature
icon
(°C)
Cooking time
(minutes)
MEAT
Beef steak, medium
3
60
150–180
Beef steak, well done
3
70
140–170
Pork steak, medium
3
65
70–100
Pork steak, well done
3
70
70–100
Lamb steak, medium
2
60
90–120
Lamb steak, well done
2
70
70–100
Veal steak, medium
3
60
90–120
Veal steak, well done
3
70
70–100
Boneless chicken breast
3
65
90–120
Boneless duck breast
3
65
120–150
Boneless turkey breast
3
65
180–210
Fish fillet
1
55
40–60
Fish steak
2
55
40–60
Shrimps
/
60
30–40
Octopus, tentacles
/
85
180–240
Scallops
/
60
40–60
Carrots, chopped/sliced
1
85
90–120
Potatoes, cubed
2
85
100–130
Asparagus
/
85
50–70
Eggplant / aubergines
1
85
50–70
Fruit, chunks
/
70
90–120
To dry the inside of the oven, set hot air and lower heater
to 170 °C for 15 minutes.
After the end of the programme leave the oven door open for at least two minutes to let
the steam out and let the inside of the appliance become dry.
SOUS VIDE (STEAM COOKING)
Season the food and seal it in a plastic bag suitable for vacuum sealing and sous vide
cooking. Place the sealed bag containing the food onto the perforated tray and place it on
the middle oven shelf.
After the cooking process, remove the food from the bag. For a more intense flavour, the
food can be quickly seared over hot oil.
