Crusty white bread

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Preparation: 1. Combine the bread mix and dried yeast in the bowl of a kitchen machine. Connect the dough hook attachment. Add tepid water

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Sous-vide beef with sauté of forest mushrooms

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Preparation: 1. Rub the beef tenderloin with olive oil, season with pepper and 2 cloves of garlic. Place the beef in a large vacuum

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Thai salmon salad

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Preparation: 1. Vacuum seal the fish with marinade on level 1 vacuum and level 2 heat sealing and press start to begin the vacuuming

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Thai beef salad

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Preparation: 1. Heat up a frying pan until hot. Season the beef with salt and pepper and rub with oil. Sear on all sides

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Layered truffle potatoes

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Preparation: 1. Preheat the combi steam oven to Hot Air 200°C + 30% humidity. 2. Use a mandolin to thinly slice the potatoes. Alternatively,

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Whole roast spatchcock

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Preparation: 1. Preheat combi-steam oven to Hot Air 220°C + 30% humidity. 2. Rinse the spatchcocks (inside and out) under cold water and pat

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Taleggio, potato, thyme and caramelised onion

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Preparation: 1. Remove the ceramic plug from rear of the oven. Connect the heating element and place the baking stone and shelf support on

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Scamorza, mushroom & rosemary

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Preparation: 1. Remove the ceramic plug from rear of the oven. Connect the heating element and place the baking stone and shelf support on

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Fig, gorgonzola, prosciutto & rocket

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Preparation: 1. Remove the ceramic plug from rear of the oven. Connect the heating element and place the baking stone and shelf support on

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