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en Sous-vide
The
marking corresponds to
800 ml water.
Place the steaming attachment on
3.
the pot.
Place the ingredients in the steam-
4.
ing attachment.
To steam more ingredients on an
additional level, place the steaming
tray on the steaming attachment.
Do not fill the steaming attachment
beyond the
Close the lid on the steaming at-
5.
tachment.
Tip
After cooking you can also use the
lid of the steaming attachment as a
mat for the steaming attachment by
turning over the lid for the steaming
attachment.
114
marking.
14.3 Setting steaming
With steaming you can cook food for
up to 2 hours.
Press "Automatic programmes".
1.
Select the required steaming pro-
2.
gramme.
Adjust the volume of water to the
3.
cooking time in minutes.
Note: The cooking time with
steaming varies depending on the
volume of water and of the ingredi-
ents used.
Volume
Steaming
of water
- High
in ml
steam in-
tensity in
mins
800
25
1000
35
1500
50
3000
105
You can find recommended set-
tings for steaming here.
→ Page 141
To start the automatic programme,
4.
press "Start".
15 Sous-vide
Sous - v i d e
With the "Sous-vide" function food is
Sous - v i d e
cooked gently in the water bath at
low temperatures with little fat. The
food is heat-sealed in special air-
tight, food-safe, heat-resistant va-
cuum-sealing bags using a vacuum-
packing machine.
Note: The "Sous-vide" function is
available as an automatic pro-
gramme and with the Guided Cook-
ing recipes.
Steaming
- Low
steam in-
tensity in
mins
max. 120
max. 120
max. 120
max. 120
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