Hints
• "Vario-Steam" cooking times
"Moist Heat" cooking times can be used as
approximate values. As a general rule, the lower
the cooking temperature the longer the cooking
time.
• Approximate cabinet temperatures
"Vario-Steaming":
Soup garnishes: 75 to 90 °C
Fish, shellfish and 65 to 90 °C
crustaceans: 65 to 90 °C
Meat and sausages 72 to 75 °C
Light meat 75 to 85 °C
Dark meat: 80 to 90 °C
Poultry: 80 °C
Desserts: 65 to 90 °C
• Seasoning
Season with care. Low cooking temperatures
intensify the characteristic taste of seasonings.
When vacuum cooking be sure to add the exact
amount of alcohol, fumet, essence or reduction!
• Preserving fruit/vegetables
Cover the food with hot or cold liquid, depen-
ding on the firmness of the raw product and the
type of preserve you want. The diameter of the
preserving jars used should not exceed 100 mm.
The cooking temperature will depend on the type
of product (ripeness, size of pieces).
Approximate temperature: 74 to 99 °C.
• Advantages:
– Firm textured fillings.
– Products have intenser taste and aroma.
– Stock loss very low in fatty material.
Approximate temperature: 72 to 80 °C.
• Cook direct in the serving dish,
e.g. fish.
Vario-Steam mode
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