VEGETABLES
Set the temperature to 90 °C.
(min)
Asparagus green, whole, 0.7 -
0.8 kg
40 - 50
Asparagus white, whole, 0.7 - 0.8
kg
50 - 60
Courgette, slices of 1 cm, 0.7 -
0.8 kg
35 - 40
Eggplant, slices of 1 cm, 0.7 - 0.8
kg
30 - 35
Pumpkin, pieces, 2 cm thick, 0.7
- 0.8 kg
25 - 30
VEGETABLES
Set the temperature to 95 °C.
(min)
Leek, stripes or rings, 0.6 - 0.7 kg 40 - 45
Peppers, stripes or quarter, 0.7 -
0.8 kg
35 - 40
Celery, rings of 1 cm, 0.7 - 0.8 kg 40 - 45
Carrots, slices of 0.5 cm, 0.7 - 0.8
kg
35 - 45
Celery root, slices of 1 cm, 0.7 -
0.8 kg
45 - 50
Fennel, slices of 1 cm, 0.7 - 0.8 kg 35 - 45
Potatoes, slices of 1 cm, 0.8 - 1
kg
35 - 45
Artichoke hearts, quarter, 0.4 -
0.6 kg
45 - 55
10.8 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
10.9 Steam cooking
Use only heat and corrosion resistant or
chrome steel 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.
10.10 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).
ENGLISH
27
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