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11.3 Advice for special heating
functions of the oven
Keep Warm
The function allows you to keep food
warm. The temperature is set
automatically to 80 °C.
Plate Warming
The function allows you to warm plates
and dishes before serving. The
temperature is set automatically to 70 °C.
Place plates and dishes in stacks evenly
on the wire shelf. Use the first shelf
position. After half of the warming time
switch their places.
Dough Proving
The function allows you to rise yeast
dough. Put the dough into a big dish.
Use the first shelf position. Set function:
Dough Proving and the cooking time.
Defrost
Remove the food packaging and put the
food on a plate. Do not cover the food,
as it can extend the defrosting time. Use
the first shelf position.
11.4 SousVide Cooking
This function uses lower cooking
temperatures than normal cooking.
SousVide Cooking Recommendations
Use high quality and fresh raw food.
Always clean the food before cooking.
Be careful when using raw eggs.
Low temperatures are suitable only for
the types of food that can be eaten raw.
Do not cook the food for a long time
when you are using the temperature
below 60 °C.
Boil ingredients containing alcohol
before vacuum packing.
Put the vacuum bags on the grid side by
side.
You can keep the cooked food in the
fridge for 2 – 3 days. Cool down the food
quickly (by using ice bath).
Do not use this function for reheating
food leftovers.
Vacuum Packing
Use only the vacuum bags and chamber
vacuum sealer recommended for sous-
vide cooking. Only this type of vacuum
sealer can vacuum pack liquids.
Do not reuse vacuum bags.
For faster and better results set the
maximum vacuum degree.
To guarantee a safe closing of the
vacuum bag, make sure that the area
subject to the seal is clean.
Make sure that the edges of the inner
side of the vacuum bag are clean, before
sealing it.
11.5 SousVide Cooking: Meat
Use only boneless meat to avoid piercing
the vacuum bags.
Fry the poultry fillets skin side down
before vacuum packing.
Use the third shelf position.
BEEF
Beef / Veal fillet (°C) (min)
Medium, 4 cm
thick, 0.8 kg
60 110 - 120
Well done, 4 cm
thick, 0.8 kg
65 90 - 100
LAMB / GAME
(°C) (min)
Lamb rare, 3 cm
thick, 0.6 - 0.65 kg
60 180 - 190
ENGLISH 33
33


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