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en Tested for you in our cooking studio
60
Chicken breast (250 g each) Wire rack + universal
pan
3 65 60 Vacuum-seal along with some butter, a
little salt and some thyme.
Fish
Cod (140 g each) Wire rack + universal
pan
3 58 25 Vacuum-seal along with some butter
and a little salt.
Halibut/turbot (150 g each) Wire rack + universal
pan
3 58 30
Pike-perch (140 g each) Wire rack + universal
pan
3 60 20
Vegetables
Cauliflower (500 g) Wire rack + universal
pan
3 85 40 - 50 Vacuum-seal along with a little water,
butter, salt and nutmeg.
Mushrooms, quartered
(500 g)
Wire rack + universal
pan
3 85 20 - 25 Vacuum-seal along with some butter,
rosemary, a little garlic and some salt.
Chicory, halved
(x 4 - 6)
Wire rack + universal
pan
3 85 40 - 45 Vacuum-seal along with some orange
juice, sugar, salt, butter and thyme.
Green asparagus, whole
(600 g)
Wire rack + universal
pan
3 85 20 - 30 Blanch before vacuum-sealing to retain
the colour.
Vacuum-seal along with some butter,
salt, a little sugar and some pepper.
Carrots, in 0.5 cm slices
(600 g)
Wire rack + universal
pan
3 90 70 - 80 Vacuum-seal along with some orange
juice, curry powder/paste and butter.
Potatoes, peeled and quartered (800 g) Wire rack + universal
pan
3 95 35 - 45 Vacuum-seal along with some butter
and salt.
Can easily be used for making dishes
such as salad.
Cherry tomatoes, whole or halved
(500 g)
Wire rack + universal
pan
3 58 25 - 35 Mix together red and yellow cherry
tomatoes.
Vacuum-seal along with some olive oil,
salt and sugar.
Squash, in 2 x 2 cm cubes (600 g) Wire rack + universal
pan
3 90 25 - 35 The cooking time may vary depending
on the type of squash.
Courgettes, in 1 cm slices (600 g) Wire rack + universal
pan
3 85 25 - 30 Vacuum-seal along with some olive oil,
salt and thyme.
Mangetout, whole
(500 g)
Wire rack + universal
pan
3 85 5 - 10 Vacuum-seal along with some butter
and salt.
Dessert
Pineapple in 1.5 cm slices (400 g) Wire rack + universal
pan
3 85 70 - 80 Vacuum-seal along with some butter,
honey and vanilla.
Apple, peeled, in 0.5 cm slices (x 2 - 4) Wire rack + universal
pan
3 85 15 - 25 Vacuum-seal along with some caramel
sauce.
The cooking time may vary depending
on the type of apple.
Bananas, whole
(x 2 - 4)
Wire rack + universal
pan
3 65 20 - 25 Vacuum-seal along with some butter,
honey and a vanilla pod.
Pear, peeled, sliced
(x 2 - 4)
Wire rack + universal
pan
3 85 25 - 35 Add honey or sugar to sweeten.
Food Accessories Heating
function
Tempera-
ture in °C
Cooking
time in
min
Tip/note
Tested for you in our cooking studio en
61
Reheating
Using heating type "Reheating", food is reheated gently
using steam. It tastes and looks as though it has been
freshly prepared. Even baked items from the day before
can be re-crisped.
Use containers which are as flat, wide and heat-
resistant as possible. Cold containers prolong the
reheating process.
Where possible, only reheat dishes of the same size
and type at the same time. If this is not possible, the
time required for the component with the longest
reheating time should be used as a basis.
Do not cover food while it is being reheated.
Place the food in the cookware onto the wire rack or
place it directly onto the wire rack at level 2.
Do not open the appliance door during operation, as a
lot of steam will escape.
Recommended setting values
In the table, you can find the ideal settings for various
dishes. The times specified are only average values.
They are dependent on the cookware used, the quality,
temperature and consistency of the food. Time ranges
are indicated. Set the shortest time first and then extend
the time if necessary.
The values in the table apply to dishes placed into a
cold cooking compartment. Preheating is necessary for
selected dishes, and this is indicated in the table.
Remove unused accessories from the cooking
compartment. This will allow you to achieve ideal
cooking results and save energy.
Type of heating used:
■ W Reheating
Kumquats, halved
(x 12 - 16)
Wire rack + universal
pan
3 85 75 - 80 Rinse under warm water, cut in half and
deseed.
Vacuum-seal along with some butter, a
vanilla pod, honey and apricot jam.
Vanilla sauce (0.5 l) Wire rack + universal
pan
3 80 15 - 25 Mix 0.5 l milk, 1 egg, 3 egg yolks, 80 g
sugar, pulp of a vanilla pod, and vac-
uum-seal.
Food Accessories Heating
function
Tempera-
ture in °C
Cooking
time in
min
Tip/note
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Vegetables, chilled
1 kg Cookware, uncovered 2 W 120-130 15-25
250 g Cookware, uncovered 2 W 120-130 5-15
Dishes, chilled
Plated meal, 1 portion Cookware, uncovered 2 W 120-130 15-25
Soup, stew, 400 ml Cookware, uncovered 2 W 120-130 10-25
Side dishes, e.g. pasta, dumplings, potatoes,
rice
Cookware, uncovered 2 W 120-130 8-25
Bakes, e.g. lasagne, potato gratin Cookware, uncovered 2 W 120-140 10-25
Pizza, cooked Wire rack 2 W 170-180* 5-15
Baked goods
Bread rolls, baguette, baked Wire rack 2 W 150-160* 10-20
Pastries (vol-au-vents) Wire rack 2 W 180* 4-10
Baked goods, frozen
Pizza, cooked Wire rack 2 W 170-180* 5-15
Bread rolls, baguette, baked Wire rack 2 W 160-170* 10-20
* Preheat
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