Food
Thickness of
food
Amount of
food for 4
persons (g)
Tempera‐
ture (°C)
Time
(min)
She
lf
po‐
si‐
tion
Water in
the water
drawer
(ml)
Peach
cut in halves
4 fruits
90
20 - 25 2
400
Plum
cut in halves
600 g
90
10 - 15 2
300
Mango
cut in cubes of
about 2 x 2 cm
2 fruits
90
10 - 15 2
300
Nectar‐
ine
cut in halves
4 fruits
90
20 - 25 2
400
Pineap‐
ple
slices 1 cm
600 g
90
20 - 25 2
400
Apple
cut in quarters
4 fruits
95
20 - 25 2
500
Pear
cut in halves
4 fruits
95
15 - 25 2
500
11.8 Water table for: SousVide
Cooking
Time (min) Tempera‐
ture (°C)
Water in
the water
drawer (ml)
20
95
500
30
65
350
70
400
75
450
80
500
85
550
90
500
40
95
700
60
65
550
70
600
75
650
80
700
85
750
90
700
95
800
Time (min) Tempera‐
ture (°C)
Water in
the water
drawer (ml)
120
50
500
55
550
60
600
190
50
600
55
650
60
700
11.9 Steam cooking
Use only heat and corrosion resistant
cookware.
Use glass dishes.
When you cook on more than one level
make sure that there is a distance
between the shelves to let the steam
circulate.
Start cooking with a cold oven unless the
preheating is recommended in the below
table.
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