Bosch AutoCook MUC6 Series Instruction Manual page 16

en Preparation
Sous-vide cooking
Sous-vide cooking is a method of cooking
under a vacuum at low temperatures.
Sous-vide cooking is a gentle, low-fat
method of preparing meat, fish, vegetables
and desserts. A vacuum-packing machine is
used to heat-seal the food in a special air-
tight, heat-resistant cooking bag.
W Health risk!
Sous-vide cooking is a method of cooking at
low temperatures. As a result, it is important
that you always follow the application and
hygiene instructions below:
■ Use only fresh, good-quality food.
■ Wash and disinfect your hands. Use
disposable gloves or cooking/grill tongs.
■ Take extra care when preparing critical
food, such as poultry, eggs and fish.
■ Always prepare poultry at min. 65°C.
■ Always thoroughly rinse and/or peel fruit
and vegetables.
■ Always keep work surfaces and
chopping boards clean. Use different
chopping boards for different types of
food.
■ Maintain the cold chain. Make sure that
you only interrupt it briefly to prepare
the food, and then return the food in its
vacuum-sealed bag to the refrigerator
for storage before you cook it.
■ Food is suitable for immediate
consumption only. Once the food is
cooked, consume it immediately. Do
not store it after cooking – not even
in the refrigerator. It is not suitable for
reheating.
Vacuum-sealing bags
■ When using the sous-vide cooking
method, only use heat-resistant
vacuum-sealing bags designed for this
purpose.
■ Do not cook the food in the bag you
bought it in (e.g. portions of fish). These
bags are not suitable for sous-vide
cooking.
16
Vacuum-sealing
■ Use a chamber vacuum-sealing machine
that can create a vacuum of at least 99%
to vacuum-seal the food. This is the only
way to achieve an even heat transfer and
therefore a perfect cooking result.
Notes:
■ The maximum capacity for sous-vide
cooking is 3 l. After the food is added,
the water level in the pan should not
exceed 3 l.
■ Make sure you put the lid on whenever
using the sous-vide cooking method.
Preparation with steam pressure
The multi-cooker is additionally equipped
with a steam pressure function. With the
steam pressure function, the food cooks
under pressure, i.e. at temperatures above
100°C. This significantly reduces the
cooking time. In addition, this represents
a significant energy saving. Aroma, taste
and vitamins are largely preserved with the
short cooking time under steam.
There are 8 pre-configured preparation
programmes which can be used with
the steam pressure function. X "List of
preparation programmes" see page 26
Low steam pressure
Use low steam pressure for the preparation
of delicate food like vegetables, fish or
fruit to cook the food particularly gently.
Pressure that is too high is automatically
controlled via the steam outlet.
High steam pressure
Use high steam pressure for the preparation
of all other food to achieve optimum results.
Pressure that is too high is automatically
controlled via the steam outlet.