"Vario-steaming"
The steam generator produces hygienic fresh
steam. Cabinet temperature can be variably set to
between 30 °C and 99 °C.
1
Preheat until heating indicator light goes out.
2
3
4
Or work with the core temperatu-
re probe
3
4
Target Actual
Sample dishes
• Mise en place
Blanching bacon and ham, poaching fish garnis-
hes, soups, sauces, stocks, fumets etc., pasteuri-
sing (semi-preserved foods)..
• Starters
Galantines, fish dumplings, terrines, vacuum dis-
hes.
• Soup garnishes
Stuffing, dumplings, royale.
• Main courses
Fish (salmon, sole etc.), cured ham, poultry, vacu-
um dishes (chicken breast, boiled beef, veal ton-
gue), turkey fillet, chicken breasts, beef fillet,
Vitello sausage.
• Side dishes
Flans, vegetable casseroles, polenta.
• Desserts
Fruit, crème caramel, cabinet pudding.
76°C
19°C
0:33
72°C
Vario-Steam mode
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