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27
en Modeloverviewandtechnicaldata
Programme Setting Time (without
steam pressure
function)
Food Recommended
quantity (maximum)
sous vide
1)
medium, 65°C
2)
80 mins Fillet of beef, 2 cm
medium, 65°C
2)
90 mins Fillet of beef, 3 cm
medium, 65°C
2)
100 mins Fillet of beef, 4 cm
medium, 65°C 70 mins Fish (salmon), 2 cm
medium, 65°C 80 mins Fish (salmon), 3 cm
medium, 65°C 90 mins Fish (salmon), 4 cm
medium, 65°C 70 mins Poultry (chicken breast),
2 cm
medium, 65°C 80 mins Poultry (chicken breast),
3 cm
medium, 65°C 90 mins Poultry (chicken breast),
4 cm
long, 85°C 60 mins Asparagus 1000 g
long, 85°C 80 mins Potatoes 800 g
long, 85°C 100 mins Root vegetables 800 g
1) Special hygiene measures must be observed when using the sous vide cooking method. Please pay
particular attention to the safety instructions and the recommendations for preparation! X “Sous vide
cooking” see page 13
2) Cooking levels for llet of beef: 60°C = rare; 65°C = medium; 70°C = well done
Model overview and technical data
MUC68... MUC88...
G G
G G
Individual memory locations 2 2
Nominal volume 5 l 5 l
Maximum capacity without steam pressure function 4 l 4 l
Maximum capacity with steam pressure function 3.3 l 3.3 l
Temperature range 40-160°C 40-160°C
Operating pressure 80 kPa 80 kPa
Safety pressure 150 kPa 150 kPa
Electrical connection (voltage – frequency) 220-240 V~ 50/60 Hz 220-240 V~ 50/60 Hz
Heater wattage 1050 W 1200 W
Induction
—
G
Length of power cable 1.5 m 1.5 m
Weight, empty 5.8 kg 6.5 kg
MUC6_MUC8_EU2_8001036705.indb 27 15.03.2016 14:46:29
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