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• Prevent contact between raw food and
cooked food while you prepare and
cook the food.
• Do not use the same tools for different
things without washing them carefully.
• For recipes with raw eggs, prevent egg
whites or yolks from contact with the
external part of the egg shells.
Hints and tips regarding food vacuum
packing:
• Necessary equipment for Sous-vide
cooking function are a vacuum sealer
and vacuum bags.
• Recommended vacuum sealer type:
chamber vacuum sealer (only this type
of vacuum sealer can vacuum pack liq-
uids).
• Use vacuum bags correct for Sous-vide
cooking function.
• Do not reuse vacuum bags.
• Put the food in one layer of the vacuum
bags to get an even cooking result.
• For faster and more even cooking of
the food, set the vacuum degree to the
highest possible.
• To guarantee a safe closing of the vac-
uum bag, make sure that the area sub-
ject to the seal is clean.
General hints and tips for Sous-vide
cooking function:
• To keep the cooking steam, always
keep the appliance door closed when
you use Sous-vide cooking function.
• Open the door carefully after cooking
because there is steam cumulated in
the appliance.
Beef
Type of
food
Beef fillet
medium
Beef fillet
well done
Thick-
Amount
ness of
of food
food
for 4
persons
(g)
4 cm
800
4 cm
800
• You can add oil and spices to the food
in accordance to your taste. Oil pre-
vents the food from sticking to the vac-
uum bag.
• For faster and more even cooking of
the food, keep the vacuum degree as
high as possible.
• Cooking times are recommendations
and can be different in accordance to
your preferences.
• The cooking times in the cooking tables
are for dishes for 4 people. If the quan-
tity of the food is higher, the cooking
times can be longer.
• If the dimension of the food is different
than the cooking tables show, the
cooking time can change.
• Put the vacuum bags on the grid with-
out overlapping when using more bags.
11.2 Sous-vide cooking : Meat
• Look at the tables to prevent under-
cooking. Do not use meat portions of a
larger thickness than the tables show.
• The cooking times in the tables are the
minimum necessary times. The cooking
time can be increased in accordance to
personal preferences.
• Use only boneless meat to avoid dam-
ages to the vacuum bags.
• For the poultry fillets to taste better, fry
them on the skin side before and after
vacuum packing.
Temper-
Time
ature
(min)
(°C)
60
110 - 120
65
90 - 100
Level
Water in
the wa-
ter
drawer
(ml)
3
600
3
500
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