11.8 SousVide Cooking: Fruit
and sweets
To keep the colour of the apples and
pears, put them in water with lemon
juice, after you clean and cut them.
Use the third shelf position.
FRUIT
(°C) (min)
Peaches, 4, halves 90 20 - 25
Plums, halves, 0.6 kg 90 10 - 15
Mangos, 2, cut in
cubes 2 cm thick
90 10 - 15
Pears, 4, halves 90 15 - 30
Nectarines, 4, halves 90 20 - 25
Pineapples, slices 1
cm, 0.6 kg
90 20 - 25
Apples, 4, quarter 95 25 - 30
Vanilla creme x2, 350
g in each bag
85 20 - 22
11.9 Steam cooking
Use only heat and corrosion resistant
cookware.
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.
11.10 Full Steam
Be careful when you open the oven door
when the function is on. Steam can
release.
Sterilisation
This function allows you to sterilise
containers (e.g. baby bottles).
Put the clean containers upside down in
the centre of the shelf on the first shelf
position.
Fill the drawer to the maximum level and
set the time to 40 minutes.
Cooking
This function allows you to prepare all
types of food, fresh or frozen. You can
use it to cook, warm, defrost, poach or
blanch vegetables, meat, fish, pasta,
rice, semolina and eggs.
You can prepare a meal comprising a
few dishes during a single cooking
session. To ensure all the dishes will be
ready at the same time start with the
food with the longest cooking time then
add the remaining dishes at the
appropriate time, as specified in the
cooking tables
Example: The total time of this cooking
session is 40 min. First, put in Boiled
potatoes, quartered, after 20 min add
Salmon fillets and Broccoli, florets af‐
ter 30 min.
(min)
Boiled potatoes,
quartered
40
Salmon fillets 20
Broccoli, florets 10
Use the largest quantity of water required
when you cook more than one dish at the
same time.
Use the second shelf position.
ENGLISH 33
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