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5 Applications
Uses
▪ Reheating pre-cooked foods and convenience foods
Possible to regenerate on several levels simultaneously.
For crispier results (e.g. to crisp up bread and flans), set a higher temperature
(150–180 °C).
5.7 Desiccating (depending on model)
Temperature range 40–85 °C
Recommended value 65 °C
Level 2 or 1 + 3
A heating element behind the back wall of the cooking space heats up the air inside the
cooking space, which is circulated evenly. The appliance door opens automatically at
regular intervals to allow moisture from the food to escape. The food dries out slowly.
Uses
▪ For drying fruit, berries, vegetables and herbs
The lower the drying temperature, the longer the drying time. Food with a high wa-
ter content requires a longer drying time.
5.8 Vacuisine
With «Vacuisine», meat, fish, vegetables and fruit can be prepared sous vide. The va-
cuum-packed food is gently steamed. The food probe temperature can be monitored
with the food probe. The food probe temperature is the set cooking space temperature.
This ensures that the food is cooked to the same degree of doneness throughout.
Temperature range 30-95 °C
Recommended value 60 °C
Level 1 to 4
Recommended maximum cooking
time
72 hours
The cooking space is heated simultaneously by steam and hot air. The food is heated or
cooked by steam.
Tips for best results
▪ Only use fresh food. This applies to meat and fish in particular. Food that has already
been kept for some time has a higher bacterial content and is therefore unsuitable for
Vacuisine.
▪ Meat quality: both lean (e.g. fillet) and marbled, more sinewy (e.g. stewing meat and
belly pork) cuts of meat can be prepared optimally using Vacuisine.
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