EN 22
USE
Sous vide
Using the sous vide steam function:
• Vacuuming
▷ First vacuum the food in plastic using a vacuuming machine.
This process removes most of the air from the plastic bag. The
bag preserves nutrients and taste during cooking, resulting in
food that is juicier, softer and tastier.
• Vacuum cooking
▷ Cook the dish at the correct temperature and the correct time
using the oven’s Sous Vide steam setting (see ‘recipes and
cooking times’).
▷ Most dishes can be kept at serving temperature (around 60 °C)
for a few hours, which makes mise en place very easy: you simply
remove the dish from the oven when you need it.
Filling the water reservoir
Always fill the reservoir prior to using a steam function.
Use clean and cold tap water, bottled water without added minerals or
distilled water suitable for consumption.
1. Press the ‘water reservoir’ key to open the water reservoir cover.
2. Use the handle to remove the reservoir from the oven.
3. Remove the water reservoir lid and clean the water reservoir with
clean water.
4. Fill the reservoir with water up to the ‘MAX’ mark on the reservoir
(around 1.2 litres).
5. Push the water reservoir back in the oven until a click is heard
(position switch is activated).
6. Close the water reservoir cover.
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