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2928
EN
• Optional: Press and set the desired time by turning the
control panel knob to the right (to increase time) or to the left
(to decrease time).
• Optional: Press
and set the desired temperature by turning
the control panel knob to the right (to increase temperature) or
to the left (to decrease temperature).
• Press
to start the cooking program.
• The appliance starts the pre-heating phase. The screen
displays alternatively
& and the pre-heating
light indicator turns on.
• When the pre-heating phase is completed, the appliance switches
automatically to cooking phase. The screen displays the count
down and the cooking in progress light indicator turns on.
• At the end of the count down, the appliance beeps and the
screen displays .
• After a few seconds, the appliance will automatically switch to
standby mode. The screen displays
.
• Press
for 3 seconds to stop the program at any time.
*It is recommended to cook in slow-cook mode with setting
temperature to >= 85°C
TIPS FOR SOUS-VIDE
Please note that different ingredients and expected cooking results
require different recommended cooking time and temperature.
You can refer to the Sous-vide cooking table below as a reference
for your preferred cooking result. You may want to adjust the tem
-
perature depending how done you like your food.
SOUS-VIDE COOKING TIME RECOMMENDATIONS
Food type
Doneness
Cooking temperature
Thickness
Cooking time
(min)
Max
FISH & SEAFOOD
Salmon Medium 60°C 2 cm 20 min 40 min
Scallops Medium 60°C - 40 min 60 min
Tiger shrimps Medium 60°C - 30 min 40 min
MEAT (Beef, Lamb, etc.)
Tender cuts,
tenderloin, chops,
cutlets
Medium 60°C 2-4 cm 1h 4h
Medium well 66°C 2-4 cm 1h 4h
Well done 71°C 2-4 cm 1h 4h
Lamb roast or leg > 60°C 7 cm 10h 20h
Flank steak, brisket > 60°C 2-3 cm 8h 20h
POULTRY (Chicken, Duck, Turkey, etc.)
Chicken breast
without bone
Medium 60°C 2.5cm 1h25 2-4h
Medium well 64°C 2.5cm 1h 5h
Chicken tights
without bone
Medium well 64°C 1 pc 2h 4-6h
Chicken tights with
bone
Well done 82°C 1 pc 2h 6h
PORK
Pork roast Medium 60°C 5 cm 12h 20h
Pork spareribs Well done 71°C- 80°C 7 cm 12h 20h
Pork belly Well done 85°C 5 cm 5h 8h
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