Warming and vacuum drawers

The short cycle reaches about 80 % vacuum in a polycarbonate container. The long cycle with a rigid container, glass for instance, reaches up to 100 %.

The programmes cover vacuum for cooking and for storage, in a container or an external one, chosen from the touch display. A glass lid lets you watch the cycle.

Vacuum opens up sous-vide: at low temperature food keeps its moisture, taste and nutrients. The Chef function handles marinating, ageing and cold infusion — a marinade that otherwise takes 24 to 72 hours is done in 8 to 12 minutes.