Soak the white beans overnight in water. The next day, drain and rinse the beans thoroughly. Then simmer the white beans in salted water for 30 minutes. After that, drain. Now place all ingredients into a coated GN container and bake in the combi steamer as follows: Combi steam 145°C, 50% humidity, 80% fan speed, 45 minutes, stirring every 15 minutes. After baking, remove the bay leaves and clove. Mushrooms, bacon strips, and tomatoes: Preheat the combi steamer with a coated perforated baking tray, then grill the tomato slices for 1 minute, the mushrooms and bacon strips for 2 minutes in combi steam mode at 210°C, 25% humidity, 90% fan speed. Tip: Use the insert timer. Vacuum seal the land chicken breast, grill spices, olive oil, limes, and fresh garlic together and sous vide cook at 85°C in steam mode for about 40 minutes, depending on the thickness of the land chicken breast. Remove from the bag and catch the stock for further processing. Now pat the breast dry, brush with a little oil, and grill on a preheated grilling plate in the combi steamer for 4 minutes at 225°C combi steam with a humidity of 25% and a fan speed of 70%. Small sausages, or real English breakfast sausages: Preheat the combi steamer with a coated grill plate, then grill the small sausages. 195°C in hot air mode with the steam vent open, 80% fan speed for 6-8 minutes depending on desired browning. For underground, we use fresh young arugula. French Fries / 1st program for frozen goods: Preheat the combi steamer, then 1 minute at 250°C dry heat with the steam vent open, then depending on the thickness of the French fries 17-21 minutes at 220°C dry heat with the steam vent open. French Fries / 2nd program for fresh goods: Preheat the combi steamer, then 1 minute at 230°C dry heat with the steam vent open, then depending on the thickness of the French fries 12-15 minutes at 190°C dry heat with the steam vent open. Season the fries with your own salt recipe and serve. Tip: Use a frying basket that is equipped with a multiple Lotan® coating.