Table of Contents
Advertisement
long at room temperature as the bag may
swell during cooking, losing all the
advantages of vacuum.
• The food to be vacuum-packed for Sous
Vide cooking or storage must be at a
refrigerator temperature (from 3°C to 7°C),
never hot.
• Keep the products in a vacuum (cooked
and then blast chilled) at a constant
temperature not exceeding 3°C in the
refrigerator.
• For even cooking, do not overfill the bags
and place the food in the best possible way
on a single layer.
• If you are cooking multiple bags at the same
time, place the bags on the same shelf
without overlapping them.
• Do not reuse the bags after cooking.
To select the Sous Vide cooking:
1. Touch the COOKING
"main menu".
2. Touch the STEAM COOKING MENU
button.
1. Select the SOUS VIDE
2. For settings, see the procedure described in
the "Steam cooking" paragraph.
100 - USE
Humidified cooking
button on the
1. Touch the COOKING
2. Touch the HUMIDIFIED COOKING
function.
3. Select a humidified function (for example
4. Touch the TEMPERATURE
5. Scroll through the values and select the
6. Touch the CONFIRM
Level 1
comparable to cooking with a lid, it is
suitable for preparing pizzas, large
sausages, whole pork fillets, chicken
breasts, fish steaks, quiches, stewed
vegetables, bread...
Level 2
recommended for roast chicken, turkey
breast, pork loin, medium size fish,
roasted potatoes, low temperature
cooking of large lean roasts,
pasteurisation, egg pasta...
Level 3
comparable to cooking with a lid and
with the addition of wine. It is
recommended for braised meats, stews,
shoulder roasts, large fish, casseroles,
stewed potatoes, fish and vegetables
stews.....
"main menu".
MENU
button.
FAN-HEATED
cooking screen.
relevant value.
required cooking temperature.
lower right
) to confirm the cooking
temperature that has been selected.
button on the
) to enter the relevant
button or the
button (at the
914779675/A
Advertisement
Table of Contents
