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Spanish (Latin America)
Hestan Cue Culinary Support
Cooking with Cue
This is where the meat hits the pan! FAQs on how to best cook with Cue and what to expect.
How do I keep food hot while I make other dishes?
Is oil and food splatter normal while cooking?
Can I use Cue to cook frozen food straight out of the freezer?
How does Cue work in conjunction with sous vide cooking?
What are good oil substitutions to use (fat substitutions)?
The food/recipe is too salty. Why? What can I do?
What is 'mise en place'?