Successfully prepare delicious savoury sauces like Hollandaise and Béarnaise as well as sweet desserts like custards or puddings with minimum effort. Choose between different temperatures depending on whether egg (80°C) or flour/cornflour (100°C) is used as a thickening agent. Say goodbye to lumpy or separated sauces! Thicken mode produces silky textures and the perfect consistency for all sorts of sauces and creams.
Egg boiler Blend Rice Cooker Sous-vide Slow-cooking High temperature Sugar stages Fermentation Dough Pre-clean Warm-up Kettle Turbo Peeler
