How it works
en
45
Recommended settings for sous-vide cooking
Food
Accessory/cookware Heating
function
Temperat-
ure in °C
Cooking
time in
mins
Tips for sous-vide cooking
Fillet of beef, piece, rare,
3–4 cm thick
Wire rack
+
Universal pan
58
100
Vacuum-seal along with
some butter and rosemary
Fillet of beef, piece, me-
dium, 3–4 cm thick
Wire rack
+
Universal pan
62
90
Vacuum-seal along with
some butter and rosemary
Duck breast, 350 g each
Wire rack
+
Universal pan
62
70
Cut into the layer of fat,
season the meat side with
a little salt and pepper, and
vacuum-seal it along with a
small piece of orange peel
Cod, 140 g each
Wire rack
+
Universal pan
58
25
Vacuum-seal along with
some butter and a little salt
Mushrooms, quartered,
500 g
Wire rack
+
Universal pan
85
20–25
Vacuum-seal along with
some butter, rosemary, a
little garlic and salt
Carrots, in 0.5 cm slices,
600 g
Wire rack
+
Universal pan
90
70–80
Recipe tip: Vacuum-seal
along with some orange
juice, curry powder/paste
and butter.
Potatoes, peeled,
quartered, 800 g
Wire rack
+
Universal pan
95
35–45
Recipe tip: Vacuum-seal
along with some butter and
salt. Can easily be used for
making dishes such as
salad.
Pineapple, in 1.5 cm slices,
400 g
Wire rack
+
Universal pan
85
70–80
Recipe tip: Vacuum-seal
along with some butter,
honey and vanilla.
Apples, peeled, in 0.5 cm
slices, x 2-4
Wire rack
+
Universal pan
85
15–25
Recipe tip: Vacuum-seal
along with some caramel
sauce. The cooking time
may vary depending on the
type of apple.
Proving dough
Always allow dough to prove in two steps: Once in their
entirety (1. - dough fermentation) and a second time
when shaped (2. – final fermentation).
Requirement:
The cooking compartment is cold.
1.
Dough fermentation:
‒
Slide the wire rack into the cooking compart-
ment.
‒
Place the dough in a bowl onto the wire rack.
‒
Use the recommended settings when configuring
the appliance settings.
‒
Do not open the appliance door while the dough
is proving, otherwise moisture will escape.
2.
Final fermentation:
‒
Continue processing the dough and turn it into
the final shape for baking.
‒
Place the dough in the specified shelf position.
3.
Wipe the cooking compartment dry before baking.
Recommended settings for proving dough
Food
Accessory/cookware Shelf posi-
tion
Temperature in °C/
Dough proving
heating function
Cooking time
in mins
Rich dough, e.g. panettone
Bowl on wire rack
Tin/dish on the wire
rack
1.
1
2.
1
1.
2.
1.
40–45
2.
40–45
1.
40–90
2.
30–60
Rich dough, e.g. panettone
Bowl on wire rack
Tin/dish on the wire
rack
1.
1
2.
1
1.
2.
1.
2
2.
2
1.
40–90
2.
30–60
