Mains

Preparation:   Monkfish: Preheat the combi-steam oven to 60°C using the Low-temperature cooking function. Fill a medium sized rectangular roasting dish with the olive

Preparation:   Beef: Preheat your Gaggenau combi-steam oven on Sous-vide cooking setting at 55°C. Trim the wagyu beef and cut two rectangles of 300g.

Preparation: Heat the oil for deep frying in a wok to 170°C or until a cube of bread turns golden brown in 20 seconds.

Preparation: Pat the cleaned fish dry with paper towel and make two diagonal slashes on each side. Rub salt all over the fish, including

Preparation: Rub the beef tenderloin with olive oil, season with pepper and 2 cloves of garlic. Place the beef in a large vacuum bag

Preparation: Preheat the combi steam oven to Hot Air 200°C + 30% humidity. Use a mandolin to thinly slice the potatoes. Alternatively, use a

Preparation: Preheat combi-steam oven to Hot Air 220°C + 30% humidity. Rinse the spatchcocks (inside and out) under cold water and pat dry with

Preparation: Preheat your combi-steam oven to Hot Air 100°C + 100% humidity. Place the onion, garlic and butter in a shallow frying pan and