Publicité
Les langues disponibles
Les langues disponibles
Category
Sous-vide
Searing
Searing
Searing
Searing
Rice
Rice
Rice
Boiling
Boiling
Boiling
Heating up
Heating up
Heating up
Heating up
Melting
chocolate
Simmering
Cleaning pro-
gramme
12 Boiling point automat-
Boi l i n g poi n t a ut o ma t i s m
ism
The temperature at which water starts
Boi l i n g poi n t a ut o ma t i s m
to boil depends on the altitude of
your home above sea level. Your ap-
pliance can only work to optimum ef-
Automatic pro-
gramme
Sous-vide
Searing onions
Searing veget-
ables
Fry fish & seafood Sear fish and seafood.
Searing meat
Cooking rice
Leaving rice to
soak
Pudding rice
Cooking pasta
Boiling potatoes
Water fast boiling
Heating soup
Heating stew
Heating sausages Heat up sausages, e.g. wien-
Heating milk
Melting chocolate
Simmering
Cleaning pro-
gramme
Use
Ingredients for sous-vide
cooking of ingredients, e.g.
pork, beef and salmon.
Sear onions.
Sear vegetables.
Sear meat, e.g. pieces of red
meat (beef) or veal.
Cook rice.
Leave rice to stand.
Cook rice pudding.
Cook pasta.
Cook potatoes.
Heat up water.
Heat up soups, e.g. as-
paragus, tomato and spring
vegetable soup.
Warm up stews, e.g. lentil
stew and chilli con carne.
ers and veal sausages.
Heat up milk.
Melt chocolate.
Simmer ingredients, e.g.
dumplings and rice.
→ "Using the cleaning pro-
gramme", Page 125
fect if you set the boiling point auto-
matism. Only then will you achieve
accurate temperatures and perfect
results.
Tip: You can find out your altitude by
looking on the Internet or asking your
local authority.
Boiling point automatism en
Tool
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previously
used tool
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Publicité
