Handleiding
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SOUS VIDE COOKING TABLE
RECIPE FUNCTION
SUGGESTED
QUANTITY
TEMPERATURE (°C) DURATION (MIN)
LEVEL AND
ACCESSORIES
BEEF & VEAL -
LAMB
Tender cuts: Tenderloin, Steak,
Chops
Beef Sous Vide
1.5/2 cm 62 50 - 70
2 1
3/4 cm 62 80 - 100
2 1
Tough cuts & grassfed: Chuck,
Flank Steak, Ribs
1.5/2 cm 62 50 - 70
2 1
3/4 cm 62 110 - 130
2 1
PORK
Loin
Pork Sous Vide
1.5/2 cm 68 30 - 50
2 1
3/4 cm 50 - 70
2 1
Chop cutlets - 68 120 - 140
2 1
Ribs - 68 120 - 140
2 1
SALMON &
TUNA - TROUT
Fillet
Fish Sous Vide
1.5 62 65 - 75
2 1
3 62 80 - 90
2 1
Steak
1.5 62 70 - 80
2 1
3 62 85 - 95
2 1
VEGETABLES &
FRUITS
Asparagous
Vegetables Sous
Vide
- 85 30 - 40
2 1
Carrots 2.5/3 cm 85 - 95 30 - 50
2 1
Broccoli - 85 30 - 40
2 1
Cauliflower - 85 30 - 40
2 1
Radicchio
- 85 30 - 40
2 1
Potatoes slices 2.5/3 cm 85 - 95 40 - 60
2 1
Zucchini 2.5/3 cm 85 30 - 40
2 1
Apple wegdes 2.5/3 cm 85 30 - 40
2 1
Pear wedges 2.5/3 cm 85 30 - 40
2 1
Pineapple slices 2.5/3 cm 85 25 - 35
2 1
Select the cycle you want to perform and follow the suggested settings. Cooking times are referred to refrigerated food.
If not served immediately, store the food in cold water and cool down completely, then put in the fridge. Adjust cooking
times for larger amounts. Results are dependent on the quality of the ingredients and good hygiene manners. Prefer to
use fresh and high quality food to experience the best results. Do not use this function to reheat the food. Place the
vacuum-sealed food on the steam tray at level 2. Do not place the bags on top of one other to ensure the heat is evenly
distributed. Place a drip tray on level 1.
ACCESSORIES
Drip tray / Baking tray Steam tray
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Productinformatie
| Merk | Bauknecht |
| Model | BBI11P8FHT2SK |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 3831 MB |
