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en How it works
▶
Store vacuum-sealed food in the refrigerator for a
maximum of 24 hours before you start the cooking
process.
▶
Once the food is cooked, consume it immediately.
Do not store it after cooking – not even in the refri-
gerator. It is not suitable for reheating.
▶
To kill the germs, dip the vacuum-sealing bag con-
taining the uncooked food into boiling water for no
more than 3 seconds.
a This minimises the germs on your ingredients and
maximises hygiene, so your food is now ready for
sous-vide cooking.
Cooking food sous-vide
Requirements
¡ The food is vacuum-sealed. → Page 43
¡ The food is prepared. → Page 43
1.
Place the food onto the wire rack.
To ensure that the heat is distributed evenly around
the food, do not place the vacuum-sealed food
items on top of one another or close together on the
wire rack.
2.
To catch any drops of condensate, slide the univer-
sal pan in at level 1.
3.
ATTENTION!
Risk of damage to kitchen units
▶
Do not fill the water tank a second time for the
sous-vide cooking.
Use the recommended settings when configuring
the appliance settings.
The recommended settings are based on how long
one tankful of water lasts. As a general rule, de-
pending on the set temperature, the following max-
imum cooking times apply when the water tank is
completely full:
Temperature in °C
50
60
70
80
90
Recommended settings for sous-vide cooking
Food
Fillet of beef, piece,
rare, 3-4 cm thick
Fillet of beef, piece,
medium, 3-4 cm thick
44
Max. cooking time in
minutes
270
210
150
120
90
Accessory/
Type of
cookware
heating
Wire rack
+
Universal pan
Wire rack
+
Universal pan
4.
WARNING ‒ Risk of scalding!
Hot water collects on the vacuum-sealing bag dur-
ing cooking.
▶
Use an oven cloth to carefully lift the vacuum-
sealing bag so that the hot water runs off into the
universal pan or the cooking container.
▶
Use the oven cloth to carefully remove the va-
cuum-sealing bag.
Once the food is cooked, allow the cooking com-
partment to cool and then use a sponge to wipe
away the water.
5.
Dry the outside of the vacuum-sealing bag and
place it in a clean container.
6.
Use scissors to open the vacuum-sealing bag. Place
all of the food and liquid into the container.
You can use the stock or marinade to make a
sauce.
7.
Prepare the food for serving.
Food
Meat
Fish
Vegetables ¡ Sear the vegetables briefly to give
Temperat-
Steam intens-
ure in °C
ity
58
-
65
-
Cooking tips
¡ Dab the meat with a tea towel be-
fore placing it into hot oil, in order
to avoid fat spitting out of the pan.
¡ Sear the meat at a very high tem-
perature for a few seconds on
each side. This gives the meat a
nice crust and the flavours you
would expect from frying, without
overcooking it.
¡ Season the fish and coat with hot
butter.
¡ To give the fish a nice crust and
the flavours you would expect
from frying, sear it for a few
seconds on each side.
¡ Fry the food for longer if has not
been sufficiently well cooked dur-
ing the sous-vide cooking stage.
¡ Serve the fish on preheated plates
and with a hot sauce or butter, as
sous-vide cooking takes place at
low temperatures.
them the flavours you would ex-
pect from frying.
¡ Season the vegetables or mix
them with other ingredients.
Cooking time
Tips for sous-vide
in mins
cooking
90
Vacuum-seal along
with some butter
and rosemary.
80
Vacuum-seal along
with some butter
and rosemary.
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